RUSTIC BLUEBERRY COBBLER ROLL

Submitted by Pamela Shank


About the cook: I am a retired RN, wife, mother and grandmother to 15. I have been creating recipes and entering contests since 2006, and honored to have won many. I have been a finalist 3 times in the Pillsbury Bake-off Contest, and have recipes published in magazines, cookbooks, and on-line. I have also taught Kids Healthy Snack Workshops for the WV State PTA, done cooking demos for the Women's Club and presentations to other community organizations.

About the dish: This Rustic Blueberry Cobbler roll is a delicious variation of an old fashioned cobbler.

National Origin: American

Serves: 12

Estimated Time: 30 to 60 Minutes

Ingredients:

SAUCE
2 1/2 cups water
1 1/2 cups sugar


CRUST
2 cups all purpose flour plus
(1/4 cup flour to sprinkle on pastry sheet)
2 Tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
6 Tablespoons Crisco shortening
3/4 cup whole milk


FILLING
3 to 3 1/2 cups fresh blueberries
1 Tablespoon sugar
1 teaspoon ground cinnamon
2 Tablespoons cold butter, cut in small cubes
2 Tablespoons confectioner sugar
ice cream or whipped topping

Preparation:

1.Preheat oven to 375 degrees F. Whisk together water and sugar, pour into a 13 x 9 inch baking dish. Place in oven and allow to start to bubble, about 10 minutes. Remove from oven.

2.In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.

3.Using a pastry blender, or fork, cut in the shortening until crumbly. Stir in the milk and form a ball.

4.Sprinkle extra flour on dough sheet and slightly knead until smooth. Roll dough out into a rectangle about 12 x 8 inches.

5.Place blueberries into a medium size mixing bowl, and sprinkle with the cinnamon and sugar. Arrange berries evenly over the dough. Place cubes of butter on the berries.

6.Roll dough up like a jelly roll. Cut slices about 1 1/2 inches thick and place, cut side down, into the pan of syrup. Place any loose berries on top of rolls or into the syrup.

7.Bake until crust is light golden brown and syrup is bubbly, about 20 to 25 minutes.

8.Remove from oven, allow to cool slightly, and sprinkle confectioner sugar. Serve warm.

9.Top with ice cream or whipped topping if desired.

Serves 12

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