Low Fat Blueberry Cobbler Food

BLUEBERRY COBBLER

Steps:

• Preheat the oven to 425 degrees F.
• For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
• For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
• Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
• Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
• Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.

EASY BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in an 8-inch square baking dish.
• Melt butter in the preheating oven, about 5 minutes. Remove from oven.
• Mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter. Scatter blueberries over batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

LOW FAT BLUEBERRY COBBLER FOR 2 (VEGAN)

Steps:

• Combine filling ingredients and place in a small baking dish.
• Mix crust ingredients until just blended.
• Scoop and dot over blueberries.
• Bake at 400°F until browned.

LOW FAT BLUEBERRY COBBLER

Steps:

• In a bowl, mix together dry ingredients.
• Add milk and whisk until smooth.
• Pour batter into lightly greased 8x8 inch pan.
• Sprinkle blueberries on top.
• Bake in a preheated 350°F oven for 40 minutes or until lightly browned.
• Serve and eat.

LOW FAT BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 and spray a 7"x 9" baking pan.
• In a medium bowl, mix all ingredients together well, except blackberries and pour into pan.
• Place blackberries on top of the batter.
• If using frozen blackberries allow them to partially defrost.
• Bake 45-50 minutes, or until dark golden brown.
• Remember this will appear darker than what you may be used to.

LOW-FAT BLUEBERRY GRUNT

Steps:

• In large nonaluminum saucepan, combine berries and 1/2 cup brown sugar.
• Cook over medium heat, stirring occasionally, until berries come to a boil.
• Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into medium bowl.
• Add milk, mixing just to moisten.
• Drop dumplings by tablespoonfuls into boiling berries.
• Cover with tight-fitting lid.
• Lower heat slightly.
• Cook without lifting lid, about 15 minutes.
• To serve, using large spoon, transfer dumplings into bowl.
• Surround with berries.
• Break dumplings open with two forks.
• Serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.

ANY FRUIT FAST FAT FREE COBBLER

Steps:

• Combine all of the ingredients except the fruit in a bowl.
• Pour it into an 8x8 pan coated with cooking spray.
• Add the fruit right on top.
• The crust will come up over the fruit and cover it.
• Bake in a 350 degree oven for 40 minutes.

HEALTHY BLUEBERRY CRISP RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Combine dry ingredients of the crisp topping in a bowl. Then add in the wet ingredients and mix until evenly coated.
• Add blueberries to a medium-sized baking dish, then cover with the crisp topping.
• Bake 45-50 minutes, or until golden brown and blueberries start to bubble.
• Mix together Greek yogurt and maple syrup in a measuring cup. Drizzle over your blueberry crisp.
• Serve and enjoy!