The daffodils are blooming across the farm, the Great Blue Herons are nesting in our far back pond where the beavers have built a dam. And this week, I planted my first peas, spinach, radishes and spring lettuce in my garden. Last night’s rain turned the pastures a deeper green, and the shiitake mushroom have erupted on our stash of oak logs. John looked for the tips of asparagus stalks, but I think he is a wee too eager for fresh asparagus.
My family is discussing which dishes everyone will bring to our Easter gathering. If you are looking for something a bit different, consider one of our favorite desserts that includes both blueberries and maple syrup. While most cobblers are baked with the biscuit on top, this particular one has the dough on the bottom. The biscuit bubbles up and around the berries to create a crisp and buttery treat.
1 quart blueberries, if frozen, thaw a bit
¼ cup brown sugar
¼ cup maple syrup
½ cup water
¼-1/3 cup cornstarch. (The larger amount might be necessary with juicy fruit)
Preheat oven to 350 or 375. Grease the bottom and sides of a one-and-a-half quart dish or a two quart dish.
Dissolve the sweeteners and cornstarch in the water and simmer over a low heat. Stir constantly until the mixture is thicken, then fold in the berries.
½ cup melted butter
1 cup flour
2 tsp baking powder
¼ tsp salt
¼ cup maple syrup
1-2 tsp vanilla
½-3/4 cup milk.
Melt the butter, mix in the remaining ingredients. Spread the dough over the bottom of the greased dish, and pour the berry mixture on top of the dough. Bake for about 45-50 minutes. When the cobbler is done, the sides should be toasty and the berries bubbling. I also use this same recipe for peach cobbler. Serve with ice cream, whipped cream, or maple vanilla yogurt.