Mason Jar Blueberry Cobbler

To be perfectly honest, I used to hate blueberries. I made it my mission to remove any blueberry from the "mixed berries" fruit salad that ever crossed my line of sight, even if it meant slyly tossing it underneath my chair, only to be immediately crushed by some innocent man sauntering by.

In the grand scheme of things, I'm not sure if it was the actual flavor of the blueberry or the moment I cut one in half when I decided they would never reside in my fridge; regardless, the day did arrive when I felt ready and open to the grand possibilities that they had to offer.

Long story short, here we are. For the past two Fourth of Julys, my family has requested these beautiful mason jar blueberry cobblers, and of course, I have delivered and received glowing reviews. 

According to the recipe, you can use fresh blueberries; however, I decided to use frozen and needed to thaw these babies out a bit. 

This recipe is fairly intuitive, since it involves layering, so you would have to try fairly hard to mess a step up along the way. These little guys are perfect in both hot and cold weather and can be substituted with other fruits, depending on the time of year.

​I paired my beauteous cobbler with my new favorite non-dairy ice cream, the So-Delicious Cashew Milk Snickerdoodle ice cream...it does wonders for the soul. Any flavor is *fine* though... but not as amazing as that.

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Ingredients

*Serves 5-7 people

• 4 cups of blueberries (fresh or frozen)
• 2 tbsp. brandy
• 2 tbsp. cornstarch
• 6 tbsp. + 1⁄2 cup sugar
• 6 tbsp. flour
• 1⁄4 cup rolled oats
• 1⁄4 cup packed dark brown sugar
• 2 tsp. lemon juice
• 1 tsp. vanilla extract
• 1⁄2 tsp. kosher salt
• 1⁄2 tsp. ground cinnamon
• 4 tbsp. unsalted butter, softened

​INSTRUCTIONS

1. Preheat oven to 350°F. 
2. Prepare 5-7 small glass wide-mouth mason jars (I used these).
3. In a large bowl, combine blueberries, brandy, cornstarch, 1/2 cup sugar, 1/2 tsp. vanilla extract, 1/4 tsp. salt and lemon juice. If blueberries are still frozen, transfer mixture to a medium pot and warm until thawed. 
4. While the berry mixture sets, use a separate bowl to combine flour, oats, rest of the sugars, vanilla extract, salt and cinnamon until fairly mixed. Break up the softened butter and gently mix into the flour mixture until it becomes more of a crumble. *Do not overmix and make a dough*
5. Gather the mason jars and create an assembly line for the blueberry mixture and crumble. Ladle the blueberries in about 3/4 of the way into the jar, and top with ample crumble. The butter will melt down and the blueberry juices will soak up some, so make sure there is enough to have a crispy crumble!
6. Arrange the jars onto a cookie sheet for easier transportation and place them in the oven for about 40 minutes, or until the top is golden brown and the blueberries are bubbling. 
7. Top with ice cream or whipped cream, and prepare yourself for the ooey gooey, melt-ey, hot and cold sensations of this beauty.