In summer, look for blueberries on hikes in temperate parts of the country. Last summer, I found enough for an entire pie on a hike in upstate New York. Wild blueberries can be even sweeter than farmers’ market berries, while store-bought berries can have high pesticide residues. So if you get the chance to pick them yourself, you might end up with a healthier and tastier cobbler. Serve with good-quality vanilla ice cream.
Recipe information
Yield
serves 8
Ingredients
Scone Topping
Filling
Preparation
Step 1
Preheat the oven to 375°F. Butter a 10-inch pie dish.
Step 2
To make the topping, grind the oats in a food processor for 30 seconds. Set aside 2 tablespoons of the ground oats in a large bowl. Add the flour, salt, baking powder, cinnamon, and nutmeg to the food processor and process until the ingredients are mixed. Add the cold butter and process until the pieces are pea-size or smaller. Transfer to a bowl. In a separate small bowl, whisk together the egg and brown rice syrup. Pour the wet ingredients into the dry and mix just until the dough comes together.
Step 3
To make the filling, add the blueberries to the 2 tablespoons of reserved oats. Add the lemon juice, vanilla extract, brown rice syrup, and salt and stir until the berries are coated. Scrape the filling into the pie dish. Crumble the scone topping over the filling, leaving small holes so that the berries can release their steam. Drizzle the topping with the melted butter. Place the pie dish on a baking sheet to catch any drips. Bake for 20 minutes, then rotate the pan and continue baking until the top is golden, about 15 minutes more. Serve hot.
