Nothing screams comfort food like a buttery deep dish cobbler filled with juicy blueberries and finished with crumbly cottage cheese dumplings. The dried lavender is a welcome floral surprise
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 502 |
| Fat | 14.8g |
| Saturates | 7.5g |
| Protein | 8.1g |
| Carbs | 90g |
| Sugars | 37.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Place 27.5g of sugar and lavender in a spice grinder and blitz until fine. Zest and juice the lemon.
In a large bowl, combine the blueberries with another 27.5g of sugar, lavender sugar, corn flour, lemon zest and juice. Toss to coat.
Place the blueberry mix and any excess juices into a 22cm baking dish and place on a baking tray to catch any drips.
To make the dumplings, combine the flours, oats, the remaining sugar, baking powder and salt in a large bowl. Grate in the cold butter and rub together with your fingertips until it forms pea-sized bits. Add in the yoghurt and cottage cheese and cut into the dough mixture. If needed add the milk until it forms a dough of dropping consistency.
Using a tablespoon, drop the batter onto the blueberry mixture, creating 6-8 rough mounds.
Brush the tops of the dumplings with milk and sprinkle with extra oats and sugar.
Place the cobbler in the oven for 30-35 minutes or until the dumplings have browned.
Remove from the oven and allow to cool for 10 minutes before serving.
