Sunday, May 31, 2009
Southern girls know how to whip up a cobbler without looking at a cookbook. One of my favorite things to do during the summer months is to eat fresh berries, peaches, and fruit baked in a cobbler after dinner. Um, and for breakfast on top of my oatmeal, too . . .
Here is a basic recipe for blueberry cobbler. The tiny touch of cinnamon really makes it special.
3 pints blueberries, washed
1/3 cup flour
1/3 cup sugar
1 tablespoon lemon juice
2 cups flour
1/2 cup sugar
1/4 teaspoon cinnamon
2 teaspoons baking powder
2/3 cup shortening
1/2-2/3 cup half and half or milk
2 tablespoons sugar for sprinkling
Vanilla Ice Cream of Whipped Cream
Preheat your oven to 375 degrees. Grease a 9x9" (or similar sized) baking dish and set aside.
Combine the berries with the flour, sugar, and lemon juice. Set aside.
In a medium bowl, whisk together flour, sugar, cinnamon, and baking powder. Using a pastry blender, cut the shortening into the flour until the mixture is flaky. Create a well in the middle, and add the milk. Mix together with a fork just until a soft dough forms.
Pour the berry mixture into the prepared baking dish. Then drop the dough by spoonfuls over the top. Sprinkle the crust with the remaining 2 tablespoons of sugar.
Bake for about 25 minutes, until the crust is golden brown and the berries are bubbly. Serve warm with ice cream or whipped cream.