A few weeks ago, we went berry picking with some friends. Between three families, we picked 31 pounds of blueberries and blackberries. Consequently, I have been making a lot of cobbler lately. I’ve discovered that people are lot happier to see you at their door when you’ve got a fresh baked blueberry cobbler in hand.
Cobbler is fine with canned fruit, but nothing compares to a cobbler made of fresh picked fruit. Here’s my recipe – and anyone can make it.
1 quart sized bag of frozen (or fresh) berries
½ cup of sugar
3-4 tablespoons of grape juice (cranberry juice or whatever you have on hand is fine)
2-3 tablespoons of flour
¼ stick of butter, sliced (margarine doesn’t work as well)
Mix all of the above and then pop into the oven in an 8×8 glass baking dish. Bake at 350 until slightly bubbly, probably about 20 minutes.
In the meantime, mix:
1 cup of buttermilk baking mix (I like Pioneer)
½ cup of sugar
½ stick of butter, diced (don’t use margarine, not as good)
¼ cup of Half and Half (regular milk is fine)
1 teaspoon of vanilla
Mix all the above. The mixture will be sort of sticky. Put it in the freezer to set up until you take the fruit mixture out of the oven. Let the hot fruit mixture cool for a minute or two and then pull off pieces of the dough and piece together over the fruit. If you are really industrious, you can roll it out, but I don’t.
When the fruit is more or less covered, sprinkle with a bit of sugar and pop back into the oven until it’s brown, probably about 25 or 30 minutes.
Serve warm with Blue Bell ice cream!
* * *
Start with about a quart or more of frozen or fresh berries.
Toss with sugar, butter, flour and a little fruit juice, then toss in the oven till bubbly.
For the crust, mix up a little buttermilk baking mix, sugar, butter, milk and vanilla. Put in the freezer to firm up while fruit is baking.
When the fruit is hot, pull the dough out of the freezer and piece together over the top. At this point it will look ugly. If you don’t eat too much of the dough, you will be able to cover the entire cobbler. Not too worry though, it expands and puffs together.
Here’s the finished product. Sprinkle a little sugar on top for pretty.
Serve with or without ice cream.
And now I salute food photographers everywhere who know how to photograph food in such a way that you might actually like to eat it.