Blueberry Apple Cobbler

This weekend the local market was having a great sale on blackberries. I had a craving for something sweet and an apple blackberry cobbler came to mind. So off to the market I went only to find that they had completely sold out of the blackberries.  I was immediately filled with disappointment and then I saw the blueberries and thought- that could work!  While apples and blueberries are not what I?d consider the typical cobbler combo they really do work quite nicely together. Even better they are absolutely delightful when placed  on top of a couple scoops of vanilla ice cream!

You will need?

Filling

2 C blueberries

6 medium Granny Smith apples, peeled, cored and diced into 1inch pieces

1 ½ tsp cinnamon

3 Tbsp all purpose flour

2/3 C granulated sugar

½ C light brown sugar

Biscuit Topping

1 C all purpose flour

1 Tbsp granulated sugar

1 Tbsp light brown sugar

1 ½ Tbsp baking powder

¼ C chilled butter diced into small pieces

1 egg, beaten

1/3 C milk

3 Tbsp finely chopped pecans

Directions:

Preheat oven to 375 and lightly grease the inside of a 9X9 baking dish and set aside. In a large mixing bowl mix together all the filling ingredients, taking care not to mash the blueberries as you stir.

In a medium sized bowl add dry ingredients for the topping and mix well.  Next take a pastry cutter or a fork and cut in the butter incorporating until the mixture takes on the appearance of course crumbs.  Stir in milk, eggs and nuts.

Give the filling mixture a few more tosses and pour into your prepared baking dish then with a 1/4 C measure scoop up the topping top and place on top of the filling.  Dust the top of the biscuits with a little more cinnamon and sugar then place in the oven on the middle rack and bake for 35-40 minutes or until biscuits are golden and fruit is soft when inserted with a knife.