Blueberries are now in season, though they don’t grow well in the Okanagan, Abbottsford is not that far away where the season is ripe and so blue! We add them to everything, our porridge in the morning, with yogurt and granola, or just granola, muffins, on top of salads, in a smoothie and in a very delicious cobbler. We also eat them by the handfuls till we can’t eat anymore and our fingernails are blue!
We buy many pounds and freeze them for winter in ziploc bags. Don’t wash them, just sort them and bag them. Wash them when you take them out. Storing them this way allows you to take out a cup at a time without having them all stick together. For the budget conscience, this is much cheaper than buying frozen berries from your local grocer in the winter.
Blueberry, Raspberry and Peach Cobbler
2 tbsp cornstarch
1 cup hot water
2 cups sliced peaches
3 cups berries (blueberries, raspberries, saskatoon berries, or any combination)
1/2 tsp cinnamon
For the Crust
1 1/4 cups whole wheat flour
1/4 tsp salt
1 1/2 tsp baking powder
2 tbsp grapeseed oil
1 tbsp honey
1/2-2/3 cups soy or rice milk
Preheat oven to 400F
Combine the cornstarch and hot water in a saucepan on medium heat. Stir in the honey, and furit. Bring to a boil, stirring continuously, until the mixture thickens. Add the cinnamon and then remove from heat and pour into a 9x9in baking dish.
To make the crust, mix the flour, salt and baking powder in a large bowl. Add the oil and mix into the flour, crumbling the mixture between your fingers until it is fine and crumbly. Whisk the honey with the soy milk in a measuring cup then stir the milk mixture into the flour mixture. Pour the batter gently over the fruit (you don’t want to mix it, just leave it to sit on top. I find it is always much too thick to pour, so I use a large spoon and evenly drop blobs of batter until most of the fruit is covered. (It won’t cover it all which is fine. Don’t try to spread it) Bake about 25 minutes or until golden.
Serve with your choice of frozen vanilla dessert (icecream, frozen yogurt or soy icecream).
Enjoy! Serves about 6-8.