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What's Cooking: Kitchen Sage's Instant Blueberry Cobbler

12:52 PM, Aug 16, 2013   |    comments
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Chef Tommy Fitzgerald shares his recipe for Kitchen Sage's Instant Blueberry Cobbler.

Kitchen Sage's Instant Blueberry Cobbler

Blueberry filling:
2 tablespoons butter
2 ounces of rum
3 pints of blueberries
Sauté until combined; set aside.

Granola:
2 cups of oats
¼ cup sliced almonds
¼ cup pecan pieces
¼ cup coconut
¼ cup sesame seeds
¼ cup flax seeds
¼ cup chopped peanuts
2 tablespoons of cinnamon
8 ounces of Michigan maple syrup
2 ounces of olive oil

Combine all ingredients and cook over stovetop until gooey and toasty. In a dish, layer granola on bottom, then blueberries, then another layer of granola. Top with whipped cream or ice cream and serve.

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