Cob-buckle-pie

 

Ingredients

• 4 cups blueberries (fresh or frozen)
• 1/2 cup granulated sugar
• 1 teaspoon lemon zest
• 6 Tablespoons butter

For the batter:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• ground cinnamon

Prepared pie crust 

Instructions

Preheat oven to 350 degrees F. 

Slice butter into pieces and add to a 9x13 inch baking dish lined with prepared pie crust. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

Add blueberries, sugar and zest to a bowl and stir to combine.

In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with topping (recipe below).

Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top. 

Serve warm, with a scoop of ice cream, if desired!

Topping:

1/2 cup quick oats

1/2 cup packed brown sugar

1/4 cup flour

1/2 tsp. cinnamon

dash salt

1/4 cup butter, softened

Combine dry ingredients. Cut in butter till it resembles coarse crumbs. Sprinkle over top of batter as directed.