No rolling crusts–who’s got time for that????
This post is dedicated to my mamma-via-marriage, since she recently asked me to jot down the recipe.
Inspired by the peach cobbler recipe hiding at my Recipe Central page, I had to try a blueberry version. (I came by Zoe’s awesome original at New Hampshire’s Fitzwilliam Inn; it’s about the third entry, dated August 30, 2010–just scroll down the page).
It doesn’t get easier than this! I’ve put this together before school and taken it in warm! People think I worked so hard to make it… 😉
What you’ll need:
2-1/4 cups of oatmeal (old-fashioned cook type works really well, but I’m sure you can get away with using instant)
1 stick of butter (you’ll get away with ¾ of one too)—the softer the better, but NOT melted
½ cup brown sugar
1 pint container of fresh blueberries (or about ½ of a 16-oz bag of frozen, thawed)—fresh is better
¼ cup of white sugar (you can probably substitute granulated Splenda or even use packets to taste—or skip sugar entirely, if you’re into the tartness of blueberries)
What to do:
Mash the oatmeal and brown sugar with the butter until the mixture resembles a thick paste. Spray a pan with cooking spray and press about ¾ of it into a 9-inch glass pie pan to form a crust.
In a bowl mix the blueberry filling, blueberries and white sugar. Pour over the crust.
Crumble and sprinkle the remaining paste on top of the blueberry mixture.
Bake uncovered at 350º F for about 35 minutes, or until crust is very lightly browned and blueberry mixture is bubbly.
Serve warm, room temperature or cold. Top with ice cream, whipped cream (or both!). I refrigerate leftovers then heat for breakfast and top with non-fat Greek yogurt flavored with vanilla. Welcome to blueberries and “cream” minus a slew of the guilt. Yum!
TTFN and have a great week!