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Ingredients

4 Gala apples - peeled, cored, and cut into 1/16-inch slices 2 cups frozen wild blueberries ⅓ cup maple syrup 1 tablespoon cornstarch 1 lemon, juiced ½ teaspoon ground cinnamon ½ teaspoon kosher salt ¼ teaspoon ground nutmeg ½ cup maple syrup ¼ cup unsalted butter, melted ½ teaspoon vanilla extract 1 ½ cups whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon kosher salt 1 cup hard apple cider

Nutrition Info

294.1 calories carbohydrate: 57.3 g cholesterol: 15.3 mg fat: 6.7 g fiber: 6.2 g protein: 3.7 g saturatedFat: 3.8 g servingSize: - sodium: 467.2 mg sugar: 32.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
Mix apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, kosher salt, and nutmeg together in a large bowl. Toss to thoroughly combine. Pour into the prepared skillet.
Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and kosher salt, stir until crumbly. Pour in cider and stir until just combined. Place dollops of batter over apple-berry mixture.
Bake in the preheated oven until biscuit topping is cooked through and fruit is bubbly, about 45 minutes.

Recipe Yield

1 10-inch cobbler

Recipe Note

This recipe was inspired by camping trips I used to take with my family when I was younger. Originally, this cobbler was made using huckleberries, and baked over a campfire;but since I no longer live in an area where I can get huckleberries and don't have a constant campfire going, I substituted frozen wild blueberries and baked it in the oven instead. I also use a homemade apple beer in the batter, but use whatever hard cider or fruity beer you like.

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