An easy recipe for a summer cobbler with coffee and blueberries and a coffee whipped cream.
- 12 oz. blueberries
- 1 cup sugar, divided
- 2 tsp. lemon juice
- 3/4 cup apple, apple
- 1 tbsp. cornstarch
- 1-1/2 cups Hayden Flower Mills pastry flour
- 6 tbsp. butter, softened
- 1/8 tsp. salt
- 1/4 cup Press Coffee Gelgelu Edema coffee, brewed
- 1 tbsp. Go Lb. Salt blueberry sugar
- 1 cup whipping cream
- 2 tbsp. brewed coffee
- Preheat oven to 375 degrees. Brew coffee and allow to cool to room temperature; set aside. Combine blueberries, 1/2 cup sugar, lemon juice and apple, and cook over medium-high heat until the fruit releases its liquid and the mixture becomes soupy. Mix in cornstarch to thicken the sauce and then pour into an 8-by-8-inch baking pan.
- Combine flour, butter, 1/2 cup sugar and salt into a mixing bowl; mix by hand until it forms a crumbly dough. Add in brewed coffee, 2 tbsp. at a time until the mixture becomes the consistency of a standard cookie dough.
- Take the dough and pull off small wads, leaving them ragged. Smash each down into flattened, rough disks, placing them on top of your fruit until all of the dough is used and the fruit is covered. Sprinkle blueberry sugar over the top of the crust.
- Bake uncovered for 35 to 40 minutes. You want the top of the cookie crust to be golden brown and the dough within the fruit to be fully cooked without losing the sauce to evaporation.
- Remove from the oven and allow to cool at least 10 minutes. Serve warm with fresh whipped cream whipped with 2 tbsp. brewed coffee. Enjoy!