Old-Fashioned Cobbler with Vanilla Ice Cream
This golden blueberry cobbler is sunshine in a dish! Bubbling berries, crisp buttery topping, and a scoop of melting vanilla ice cream. A crowd-pleasing summer dessert that’s as easy as it is delicious.
What do I need?
For the filling
- 1 tbsp cornflour
- 1 tbsp water
- 4 cups fresh or frozen blueberries
- ½ cup caster sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
For the topping
- 1 cup self-raising flour
- 1/3 cup caster sugar
- ½ tsp ground cinnamon
- 80 g cold butter, cubed
- ½ cup milk
- Extra milk, for brushing
- Raw sugar, for sprinkling
To serve
- Connoisseur Vanilla Ice Cream
How do I make it?
Preheat your oven to 180°C fan-forced. Lightly grease a medium baking dish, roughly
25 centimetres.
In a small bowl, dissolve the cornflour in the water. In a mixing bowl, toss the blueberries with caster sugar, lemon juice, vanilla extract, and the dissolved cornflour. Spread the mixture evenly into the prepared baking dish.
To make the topping, place the self-raising flour, caster sugar, and ground cinnamon in a bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Pour in the milk and gently stir just until combined. The dough should be thick and slightly lumpy, not smooth. Dollop spoonfuls of the topping over the blueberries, leaving a few gaps for the juices to bubble through.
Brush the topping lightly with extra milk and sprinkle with raw sugar.
Bake for 35–40 minutes, or until the topping is golden and the berries are bubbling around the edges.
Let cool slightly before serving warm with a generous scoop of vanilla ice cream.
