I adapted this recipe from one I had posted last summer for a mixed fruit cobbler.  It turned out very well, with a lot of flavorful juice.  The procedure for making cobbler comes from an old cookbook, The Farm Journal Pie Cookbook, and stresses the importance of placing the dough on piping hot fruit.

FRESH BLUEBERRY COBBLER

For the fruit:

  • 3/4 cup granulated sugar
  • 1 Tblsp. cornstarch
  • 1 cup boiling water
  • 4 cups fresh blueberries
  • 1 Tblsp. butter
  • 1/2 tsp. cinnamon

For the dough:

  • 1 cup all-purpose flour
  • 1 Tblsp. granulated sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup vegetable shortening
  • 1/2 cup milk

Preheat oven to 400 degrees F

To prepare the fruit:

In a medium saucepan, mix 3/4 cup sugar, cornstarch and boiling water.  Cook over medium heat, stirring constantly until mixture comes to a boil.  Continue cooking and stirring for one more minute.

Remove pan from heat and gently stir in the fresh blueberries.  Pour the fruit mixture into a 1-1/2 quart casserole dish.  Dot with butter and sprinkle with cinnamon.

To make the dough:

In a medium bowl, mix together the flour, sugar, baking powder and salt.  With your hands or a pastry blender, mix in the shortening.  Stir in the milk.  Drop dough by spoonsful onto the hot berry mixture.

Place casserole on a flat pan to catch spills and bake @ 400 degrees F for 30 minutes.  Cool on a wire rack.  Best served warm with whipped cream/topping, cream or ice cream.

Servings:  6