Fire-Roasted Blueberry Cobbler
The heat bubbles up through the filling to cook the cake-like topping. Keeping a lid on things retains the heat. In a matter of minutes, you have a fresh hot cobbler.

1 (16-ounce) can blueberry pie filling
1 pinch cinnamon
1 teaspoon lemon juice or lemon zest
1 3/4 cup unbleached all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 pinch salt
1 cup milk or soy milk
2 tablespoons canola oil

1. Combine the pie filling, cinnamon, and lemon juice or zest in a 10-inch skillet and place over a medium flame.

2. In a bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk and oil, mixing until just combined.

3. Spread the batter evenly over the blueberry mixture. Cover and cook until the batter becomes firm and cake-like, about 15 minutes. Turn off heat and let stand covered for another 5 to 10 minutes.

Makes 4 servings