When you’re a Cardiologist who’s a heartbeat away from the next stress-inducing challenge, cooking for guests might just put you over the edge.
Not if you’re Dr. April.
She and husband Dr. Henry, welcomed our family to their weekend getaway in the San Juan Islands a way back in July. When she wasn’t crabbing for Dungeness, gathering farm fresh eggs from local purveyors, roasting the cauliflower that she hand selected for its purple and gold team colors, she whipped up a blueberry cobbler that for dessert.
April has a secret to making this fresh baked dessert in the about the same time it took me to download I Don’t Know How She Does It.
Three essentials to making cobbler the Easy A way:
- Use blueberries – best cobbler fruit (and healthiest) just rinse and mix
- Instant oatmeal — already richly seasoned
- Tapioca pudding mix — a tastier thickening agent than cornstarch
From a health standpoint, this cobbler is lower sugar than most desserts and offers fresh fruit and the fiber of oatmeal. Despite the load up on butter, we’re still talking a very real food decent choice for something sweet.
Mix blueberries, tapioca pudding mix, and sugar in the baking dish.
For the cobbler, I used the Ina Garten method to cutting butter into dry ingredients – the food processor. Within a few pulses, my cobbler topping was crumbly and ready for baking.
April’s Instant Blueberry Cobbler
preptime 9 minutes serves 8
baketime 45-55 minutes
2 quarts blueberries
1/4 c instant tapioca pudding mix
1/4 c sugar – more if your berries are not very sweet
1 c flour (may use 50/50 whole wheat)
1 stick of butter cut into pieces
1 packet of instant maple flavored oatmeal
- Preheat oven to 350º. Lightly coat baking dish (9×11 size) with butter.
- Combine blueberries, tapioca and sugar in baking dish
- In food processor, add flour, oatmeal and butter pieces.
- Pulse 5 or 6 times until the butter is about the size of peas.
- Layer cobbler topping over the blueberries.
- Bake for 45 minutes or until topping becomes golden brown.