Call it the reverse cobbler. Instead of fruit on the bottom and biscuit dough on the top, David Joachim, author of Global Kitchen, turns it upside down and uses a dough that’s close to a pancake batter. The dough goes in the bottom of the pan and the fruit is strewn across the top. Hands-on time in this recipe, about seven minutes. Delicious, too.
—Faith Middleton
Listen: This recipe received raves on a recent Faith Middleton Food Schmooze®. Listen on-demand now.
This recipe is excerpted from Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy by David Joachim, ©2014 by Time Home Entertainment Inc.
Ingredients
- 1/4 cup butter cut into pieces
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1/2 cup sugar divided
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 1% lowfat milk
- 1 teaspoon grated lemon rind
- 1/2 teaspoon vanilla extract
- 2-1/2 cups fresh blueberries
- 2 cups vanilla fat-free ice cream
Servings: people
Instructions
- Preheat oven to 350˚. Place butter in 8-inch square metal baking pan; place in oven 3 minutes or until butter melts.
- While butter melts, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 6 tablespoons sugar, baking powder, and salt in a medium bowl; stir with a whisk until blended. Combine milk, lemon rind, and vanilla; add to flour mixture, stirring with a whisk just until moist.
- Pour batter over melted butter in pan (do not stir); top with blueberries. Sprinkle with remaining 2 tablespoons sugar. Bake at 350˚ for 35 to 40 minutes or until bubbly and crust is lightly browned. Serve with ice cream.
