My grandmother made the best blueberry cobbler on the planet. I am happy to tell you, it’s in the genes. Grandma made this recipe entirely on the stove-top in a cast-iron pot with a lid. I don’t have a similar pot, so I use the microwave (because I don’t have to watch and stir) and then the oven. Try it … you’ll love it!
I picked these cherries from my parents farm last weekend. They are a wee bit tart, so I knew they’d make great cobbler.
I always manage to leave something out of the ingredients photo. In this case the vanilla and butter are missing. It’s hard to be the cook, mom, photographer and food stylist all at the same time.
Preheat oven to 400f.
4-6 cups cherries, pitted (you can substitute with other fruits or berries).
1 1/3 cups sugar
1/4 cup water
2 tablespoons cornstarch
1/2 teaspoon vanilla
In a casserole dish combine cherries, water, sugar, cornstarch and vanilla. Microwave on high for 5-7 minutes (until bubbling and thickened) and then stir.
1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup butter
1 egg, beaten
3 tablespoons milk
Biscuit topping directions:
While the filling is in the microwave, mix together biscuit topping ingredients in a small bowl until combined. As you can see I had a helper. One who loves to cook, but not brush her hair (oh dear)!
Drop topping by spoonfuls onto filling. Bake for 25-28 minutes until bubbly and brown.
ENJOY! (It would be great served with ice cream or fresh cream … I didn’t have any).