I’ve got a few blueberry bushes in my yard, and this year they produced nearly seven pounds of blueberries! I went through my mom’s recipe box in search of some fruit dessert recipes, and stumbled upon this cobbler recipe from one of her friends from college.
I put cobbler in quotes in the title because after I did a little research, I learned that this recipe isn’t a traditional cobbler. It isn’t a buckle either, so I decided just to stick with the name cobbler since that’s what the recipe claims it is. For traditional cobblers, you make a sweet biscuit-like dough that you drop in spoonfuls over the top of the fruit mixture. While it bakes, the dough absorbs the juices and gets golden brown on top. A buckle is basically like a coffee cake, just without the streusel topping. I think this recipe is some sort of cobbler-buckle hybrid.
You start by letting the blueberries or some other type of fruit sit over night in the fridge with some sugar to taste. I prefer fresh fruit, but you can also use canned fruit, which will not need to sit over night. You then pour the fruit into the baking dish, make the cobbler batter, and pour that over the fruit. For extra yummy cobbler, add a few pats of butter on top before baking. It bakes for about an hour, and is best served warm with a couple scoops of vanilla ice cream. It serves about 6-8 people.
- 2 cups fresh fruit (in this case, blueberries)
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 teaspoon vanilla
- 1 cup water
- In a large bowl, combine the fruit and about 1/2 cup sugar. (You may need more or less sugar depending on how sweet you want the fruit to be.) Cover, and refrigerate overnight to form juices.
- Preheat oven to 350 and grease a 9″ square baking dish.
- Pour prepared fruit into baking dish, juice and all.
- In another bowl, mix together 1 cup of sugar, flour, baking powder, and salt. Add vanilla and water and mix until it is a batter.
- Pour batter mixture over fruit, but do not stir. Dot the top with a few pats of butter. Bake for 1 hour or until juices are bubbling around edges and the edges are golden brown. Best served warm with vanilla ice cream.