Easy Blueberry Cobbler
This Blueberry Cobbler is easy, quick, delicious, beautiful and a crowd pleaser. Grab yourself some blueberries and get baking!
Servings: 8
Equipment
- Food processor
- Oven
Ingredients
- cooking spray of choice
Filling
- 2 egg whites
- 2 pints firm blueberries
Crumb topping
- 1 cup flour
- ¾ cup sugar (you can add up to a ½ cup more depending on your sweet tooth)
- 6 tbsp salted butter, very cold (preferably frozen), cut into 4 or 5 pieces
Instructions
- Preheat oven to 400 F. Grease an 8 X 11 Pyrex baking dish (or similar). Pour blueberries directly into greased pan. Beat the egg whites until they are stiff and firm (see note below if you would like to use your food processor to beat the egg whites). Fold egg whites gently and thoroughly into the blueberries. With metal blade in place, add all crumb topping ingredients to the work bowl of your food processor. Process until it is a fine crumble, about 25-30 seconds. Spread evenly over blueberries. Bake for 35-40 minutes (blueberries should be bubbling) in a preheated oven. Broil on high for 3-4 minutes, until crumb topping is golden brown, keeping a close eye so that it doesn’t burn. Allow to cool slightly before serving.
Notes
You can beat the egg whites in the food processor! With the metal blade in place, add egg whites to the work bowl. Run food processor until egg whites a stiff and firm (they will stick to the sides of the bowl)—about 30-45 seconds. These won’t be as stiff and firm as you would traditionally get, but they work just fine for this recipe and help with clean up. You don’t even have to rinse the work bowl to make the crumb topping!