Blueberry Cobbler with Pretzel Crisps® Crust

The ultimate summer treat, blueberry cobbler is a classic. Use fresh or frozen blueberries. Don’t forget a Pretzel Crisps® crumb crust for a salty and satisfying kick to this tart and sweet dessert.

For Crust:

½ cup Original Pretzel Crisps® crumbs
½ stick of butter

For filling:

1 cup granulated sugar
3 T flour
2 tsp lemon zest
6 cups blueberries

For topping:

1/3 cup granulated sugar
1 1/3 cup all-purpose flour
1½ tsp baking powder
¼ tsp salt
6 T butter, cold
1 egg
1 tsp vanilla extract
Cinnamon and additional granulated sugar

Begin by making crumbs by breaking down Pretzel Crisps® in a food processor. Melt butter in the microwave for about 20 seconds. Stir in the Pretzel Crisps® crumbs. Spray or butter an 8×8 deep baking dish. Press crumbs in along the bottom. Set to the side.

Mix the sugar, flour, and lemon zest together. Pour over the blueberries and stir well. Set to the side.

Stir together the sugar, flour, baking powder, and salt in a bowl. Cut cold butter into slices. Use a fork to work the butter into the dry mixture, until crumbly. In a separate bowl, whisk the egg and the vanilla together. Combine everything gently until it’s a moist, doughy crumble.

Pour the blueberry mixture over the crumb crust. Sprinkle the dough across the top so that it is even. Sprinkle more sugar and some cinnamon on top.

Bake for 30 minutes at 375 degrees. Allow to cool slightly and then serve.