Blueberry Cobbler!

Though I’ve read in the news this week that it’s too hot to fly planes in Phoenix, Arizona, the weather here in the beautiful North Georgia mountains has been much milder. While still hot and humid, the heat has been cut by several rain showers and even a couple of storms. While it may be perfect weather for ducks, it is also perfect weather to don some rain boots and go pick some fruit! One of the easiest things to grow here in this Georgia red clay is blueberries. My mother and mother-in-law-to-be (referred to from here forward as “MIL”) have several blueberry bushes that produce a TON of berries. One of my kids’ favorite summertime activities is to pick blueberries with the grandmothers. As a result, I am blessed with an abundance of fresh ripe blueberries. Today I decided to make a couple of cobblers with some of the berries, and I want to share the recipe with everyone out there. This is a very simple recipe that can easily be tweaked and doubled or even tripled, depending on the amount of fruit you have. Keep in mind that the cooking time will need to be adjusted if you double the recipe. The recipe is as follows:

1 3/4c fresh blueberries (or strawberries, peaches, blackberries…you see where I’m going with this)
1T cornstarch
3/4c self-rising flour
1/2c granulated sugar
1/4c fruit juice (I use grape or apple, but you can use your preference)
3/4 cup milk (I use 1%…it doesn’t matter)

Preheat oven to 350°. Spray 8×8 baking dish with cooking spray and set aside. Put berries into a bowl and sprinkle cornstarch over them. Pour the fruit juice over the berries and stir until the cornstarch has dissolved. Mix flour and sugar in a medium sized bowl, and then mix in the milk with a whisk until smooth. Pour the flour/sugar mixture into the bottom of the greased baking dish, and then spoon the berries with juice evenly over the top. Don’t stir, but rather run a knife lightly through in a few circles to mix. Bake for 45 minutes (up to an hour, as it depends on individual ovens) until the crust rises to the top and is a golden brown. Be patient! It WILL rise! Serve warm with a scoop of vanilla bean ice cream or with a cup of fresh coffee and enjoy!

This recipe has been around for a long time, and has been passed down through my family (and no doubt many others) for a lot of years. I personally love the strawberry version, and have a fresh pint of strawberries in the fridge destined for just this purpose. I hope y’all enjoy it as much as we have!


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