Blueberry Cobbler with Oat Scone Topping

Name: Blueberry Cobbler with Oat Scone Topping
Yield: serves 8
Ingredients: 3/4 cup rolled oats; 3/4 cup flour; Pinch of salt; 1 tablespoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 cup cold unsalted butter, cut into 1/4-inch pieces, plus 1 tablespoon unsalted butter, melted; 1 egg, lightly beaten; 1/4 cup brown rice syrup (see page 68); 3 pints blueberries; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon vanilla extract; 1/2 cup brown rice syrup (see page 68); Pinch of salt

December 14, 2011

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 notes

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