Simple,Juicy Blueberry Cobbler

If I can make this cobbler in my demolished kitchen, you know it must be easy. (My oven still works.)  All you need is a couple of mixing bowls, pantry staples plus fresh blueberries and an orange, and you have a delicous dessert that bakes in half an hour.  It’s from the Lure Fish House in Camarillo, California, whose menu lists it as “The best dessert ever created”.  Not sure I’d go that far, but it is for sure a good, simple cobbler recipe.

Crumble Topping:

1 cup old-fashioned rolled oats

1/2 cup flour

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup (1 stick) butter

In a medium bowl, whisk together the oats, flour and both sugars.  Using your fingers, mix the butter into the dry ingredients until the mixture is combined and resembles small peas.  Set aside.

Blueberry Cobbler:

4 pints blueberries (6 cups)

1/4 cup sugar

2 Tbs. flour

5 Tbs. heavy cream

2 Tbs. freshly squeezed orange juice

1 tsp. finely grated orange zest

Heat the oven to 350 degrees.  In a large bowl, toss the blueberries  with the sugar, flour, heavy cream, orange juice and zest.

Place the filling into an 8-inch square baking dish or 2-quart gratin dish, and sprinkle over the crumb topping.  Bake until the crumble topping is golden brown and the filling is bubbly, 30 to 35 minutes.  Remove from the oven and place on a rack to cool slightly.  Serves 8 to 12.

Note : Half and half worked fine for the cream.  The picture below is of my kitchen stripped to its bones awaiting its well deserved make-over!