Apple-Blueberry Cobbler

This recipe was inspired by camping trips I used to take with my family when I was younger. Originally, this cobbler was made using huckleberries, and baked over a campfire; but since I no longer live in an area where I can get huckleberries and don't have a constant campfire going, I substituted frozen wild blueberries and baked it in the oven instead. I also use a homemade apple beer in the batter, but use whatever hard cider or fruity beer you like.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 294 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon ground nutmeg
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 1 ½ cups whole wheat flour
• ½ teaspoon kosher salt
• 1 lemon, juiced
• 1 tablespoon cornstarch
• ¼ cup unsalted butter, melted
• ⅓ cup maple syrup
• ½ cup maple syrup
• 1 cup hard apple cider
• 4 Gala apples - peeled, cored, and cut into 1/16-inch slices
• 2 cups frozen wild blueberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.

Step 2

Mix apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, kosher salt, and nutmeg together in a large bowl. Toss to thoroughly combine. Pour into the prepared skillet.

Step 3

Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and kosher salt; stir until crumbly. Pour in cider and stir until just combined. Place dollops of batter over apple-berry mixture.

Step 4

Bake in the preheated oven until biscuit topping is cooked through and fruit is bubbly, about 45 minutes.