Light Blueberry Cobbler

By Hklbrries

Beginning as a variation on pies, cobblers date back to the 1850s. The traditional New England concoction used a thick, biscuit topping instead of pie pastry. You might not think of cobbler as heavy, but the typical topping contains ingredients like full-fat sour cream and whipping cream. Our switch to fat-free sour cream is undetectable (except in the nutritional profile). The new cobbler has just half the fat of the classic recipe but maintains great buttery flavor in the topping.

While variations abound, a traditional cobbler is a baked, deep-dish fruit dessert that's topped with a biscuit crust sprinkled with sugar to give it a bit of crunch and color.

Ingredients

• Filling:
• 6 cups fresh blueberries
• 1/3 cup sugar
• 2 tbsp cornstarch
• 1 tsp grated lemon rind
• Topping:
• 1 1/3 cups all-purpose flour
• 2 tbsp sugar
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 5 tbsp chilled butter, cut into small pieces
• 1 cup fat-free sour cream
• 3 tbsp 2% reduced-fat milk
• 1 tsp sugar

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 F.

To prepare filling, combine first 4 ingredients in an 11-by-7-inch baking dish.

To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.

Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk, sprinkle with 1 tsp sugar. Place baking dish on a jelly roll pan. Bake at 350 F for 50 minutes or until filling is bubbly and dumplings are lightly browned.