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Blueberry cobbler with cookie dough topping
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| Blueberry filling: | |
| 4 cups | fresh or frozen blueberries |
| 5 T. | Sugar |
| 3/4 C. | Orange juice |
| Cookie dough topping: | |
| 1 C. | All purpose flour |
| 1/2 t. | Baking powder |
| 1/8 t. | Salt |
| 1 | egg |
| 1/2 pound | butter, softened |
| margarine, alternative | |
| 1 C. | Sugar |
| 1/2 t. | Vanilla extract |
1. Mix all ingredients in a 9x13 baking pan; set aside.
2. Topping: mix first three ingredients in a small mixing bowl; set aside.
3. Mix butter and sugar in a large bowl until well blended.
4. Stir in egg and vanilla extract, and then stir in flour mixture.
5. Drop this topping by tablespoonfuls onto the filling. Sprinkle with cinnamon.
6. Heat the oven to 375 degrees. Bake until cobbler topping is golden brown and filling is bubbly, 35 to 40 minutes.
7. Cool slightly. Spoon a portion of cobbler in to individual dessert bowls.
8. Top each with a scoop of vanilla ice cream and serve.
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