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Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
This easy and versatile cobbler can be used with practically any seasonal fruit.
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Ingredients
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup canola oil
- 1 cup whole wheat pastry flour, spooned and leveled
- 1 1/2 tsp. baking powder
- 1/2 tsp. fine salt
- 3/4 cup 2% milk
- 1/3 cup agave syrup
- 1 tsp. pure vanilla extract
- 4 cups fresh blueberries
Directions
- Step 1Preheat oven to 350°F. Place butter and oil in a 10 1/2-inch cast iron skillet or 9 by 13 inch ovenproof baking dish and transfer to oven to heat, 5 to 7 minutes.
- Step 2Meanwhile, combine flour, baking powder, and salt in a bowl. Add milk, agave syrup, and vanilla and stir to combine.
- Step 3Remove the hot skillet from oven. Add butter oil mixture to flour mixture and stir to combine. Return batter to the hot pan, and spoon blueberries over top. Bake until brown and batter has risen up and around the fruit, 30 to 35 minutes. Transfer to a wire rack to cool slightly. Serve with Sweet Corn Ice Cream.
Heating the pan before adding the batter ensures a nice, deep golden color.
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