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With a crisp biscuit topping and warm blueberry filling, this home-style cobbler sure doesn’t taste light—but it is! Thanks to Mary E. Relyea of Canastota, New York for the delicious recipe!
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 serving equals 231 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 220 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.
Originally published as Blueberry Cobbler in Healthy Cooking June/July 2008, p54
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Reviewed on Oct. 04, 2011 by mrichards1993
The blueberries were good, but the top was just too thick. I think that I would rather stick with crumbly topping for my cobbler. I would not make this again.
Reviewed on Jul. 23, 2011 by EP-PaulaG
This was made using a gluten free flour blend and fresh blueberries. It hadva nice tartiness. NSometing I would make again.
Reviewed on Nov. 11, 2010 by sNic23
The cinnamon and nutmeg make this recipe incredibly good.
Reviewed on Sep. 10, 2010 by shaylovesme
My husband LOVED this..he had three portions in a short time. I always add more spice win my recipes. I try to cook healthy, so I used WW flour and sucanat and it was still very good.We had just picked fresh blueberries, so this was a treat.
My husband LOVED this..he had three portions in a short time. I always add more spice win my recipes. I try to cook healthy, so I used WW flour and sucanat and it was still very good.
We had just picked fresh blueberries, so this was a treat.
Reviewed on Aug. 17, 2010 by phyl64
In fact I have made this recipe several times this summer it is so easy and everyone raves about it.
Reviewed on Aug. 16, 2010 by lhumphrey
tried it, loved it!!!
Reviewed on Aug. 15, 2010 by suzanne3030
the next time I make this I will cut some of the cornstarch. I thought it too dry compared to blueberry pie. The taste was good, but could use a bit more sugar for our taste.
Reviewed on Aug. 14, 2010 by lorh1215
Excellent! loved by all
Reviewed on Aug. 13, 2010 by glacialglow
Yummy! Try adding almond flavoring, and dividing into individual ramekins. GREAT!
Reviewed on Aug. 13, 2010 by abbygal
The blueberries were extremely tasty and although moist didn't run all over as some other recipes have done. The biscuit topping was very nice - didn't get soggy. The only problem I had was quite probably with my own equipment. To achieve golden brown I ended up baking for 43 minutes. My family truly enjoyed this dish and my 4 year old grandson who doesn't like blueberries cooked asked for seconds.
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