This is a remarkably easy, wonderful cobbler. This is one of those recipes you can use to get your kids to learn how to cook. It isn’t overly sweet. You get the full flavor of the blueberries and a nice cakey texture. Your kids will love it. You will, too.
Baby Lady periodically tells me she doesn’t cook. Of course, most meals and menus we fix are a collaboration. We discuss the night’s meal and figure out what we want to do. She always cooks at least one thing. Most of the entrees, however, I do prepare. Last night Baby Lady decided she would give me the night off. I have been very busy of late and am leaving town for depositions next week. Baby Lady decided I should spend my time working so she could cook. Of course, she did this under the guise of her trying to help with my work schedule but I know better. Baby Lady wanted to cook last night’s dinner all by herself. It was a wonderful meal even if I wasn’t involved.
I am starting with dessert because I know many people who eat their dessert first so they are not full from eating the main course. That way they know they have room. 😮
Cobblers are an interesting creation and subject to a certain amount of debate. There are a variety of cobbler type desserts:
- Betty — a baked pudding made of layers of spiced and sugared fruit and buttered bread crumbs.
- Clafoutis — a French cobbler, with fruit (usually cherries) on the bottom, custard, and a rough batter crust baked on top
- Cobbler — a spoon pie (more like a fruit stew with dumplings), in which biscuit dough is dropped onto the fruit before baking. The consensus is that the dish got its name because the lumps of cooked dough resembled cobblestones.
- Crisp — a deep-dish fruit dessert made with a crumb or streusel topping and baked.
- Crumble — a British dessert in which raw fruit is topped with a crumbly pastry mixture and baked. It is similar to a crisp, but not as rich.
- Grunt — a spoon pie, with biscuit dough on top of stewed fruit, which is steamed, not baked.
- Pandowdy — a spoon pie, with fruit on the bottom and a rolled crust on top, which is broken up to allow the juices to come through.
- Slump — a spoon pie, including cooked or uncooked fruit topped with biscuit dough or piecrust, which can be baked or steamed, and can be made upside down.
- Dump Cake, a spoon pie, kinda sorta, using canned fruit, juices and all, dry cake mix sprinkled on top with butter pats on top of that which is baked.
Baby Lady’s creation is a cross between a dump cake and a cobbler. Rather than getting doughy biscuits with sugary fruit, you get a cakey texture and sweetness coupled with the natural flavor and sweetness of the fruit.
- 1 cup flour
- 1 cup sugar
- 1 cup milk
- 2 cups blueberries (or any other berry you like)
Butter a 11 X 9 baking dish. Mix the flour, sugar and milk in a bowl and pour into the buttered baking dish. Add the blueberries. Place in a 350 F preheated oven and bake for 70 minutes or until done and the cake is golden brown.
Remove from oven and allow to cool. Serve and enjoy!