Blueberry and Port Cobbler with Pumpkin Dumpling Crust

Crust Ingredients:

1/2 cup cake or pastry flour

1 Tablespoon sugar

1 Tablespoon baking powder

1/4 cup fat-free vegetable oil spread (margarine)

1/2 cup pumpkin puree (about 1 small pumpkin)

1/4 teaspoon pure vanilla extract

3/4 cup nonfat sour cream

To prepare the crust, sift together the flour, sugar, and baking powder into a mixing bowl. Mix in the vegetable oil spread and pumpkin puree until just combined and a firm mass forms. Add the vanilla and sour cream and work the dough together briefly with your hands until thoroughly combined. Refrigerate for 1 hour.

Filling:

3 cups fresh blueberries

1 Tablespoon all-purpose flour

1 1/2 Tablespoon sugar

1/2 cup port

Superfine sugar, for dusting (optional)

Directions:

Preheat the oven to 350º. To prepare the filling, thoroughly mix the blueberries, flour, sugar, and port in a large casserole dish. Top evenly with the crust mixture and transfer to the oven. Bake for 35 mintues, or until golden crust mixture and transfer to the oven. Bake for 35 minutes, or until golden brown. Serve the cobbler warm, with a sprinkling of superfine sugar, if desired.