This blueberry cobbler is a favorite dessert in my family. If you serve it slightly warm, topped with vanilla ice cream, it can't be beat.
Differences Between Cobblers, Crumbles and Crisps
Cobblers have a biscuit topping on the fresh fruit. The biscuits are usually placed on the fruit in small rounds, giving the appearance of a cobbled road; hence the name. They can also be made with cake batter or cookie dough instead of biscuits, which are equally tasty.
Crumbles and crisps are similar, with the name crumble originating from England. They both contain fresh fruit with a streusel topping that gets baked until the fruit is cooked.
The difference between crumbles and crisps concerns the streusel topping: crisps contain oats and crumbles do not. In an actual crisp, as in apple or strawberry, the oats in the topping crisp up as it bakes, hence the name.
What unites cobblers, crumbles, and crisps is that they are all baked desserts of fresh fruit topped with some kind of pastry. The fruit juices bubble up into the pastry as it bakes, forming little pockets of deliciousness.
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About the Recipe
This recipe comes courtesy of Robin Miller (of the Food Network Channel), and she called it Anita's Blueberry Cobbler. I tweaked a few things in her recipe, but it still came out delicious.
You can make a cobbler out of fresh or frozen fruit. If you don't like blueberries, you can use blackberries, raspberries, cherries (pitted, of course), or even peaches. I don't think strawberries would stand up to this recipe or any cobbler recipe.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
Makes 6 to 10 servings
- cooking spray
- 1 (12 oz.) bag frozen blueberries, keep frozen until ready to use
- 1 1/2 cups sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup butter, melted
- 3/4 cup 2% milk
- Preheat oven to 350 degrees. Coat an 11" x 7" baking pan with cooking spray.
- In a large bowl, combine the blueberries and 1/2 cup of the sugar. Toss to combine and set aside.
- In a medium bowl, combine the remaining 1 cup of sugar, flour, and baking powder. Whisk until it is all combined.
- In a large bowl, beat the butter and milk together until smooth. Gradually beat in the flour mixture until smooth. Pour batter into the prepared pan, then scatter the blueberries over the batter, letting them sink in without mixing.
- Bake until the top is golden brown, about 45 to 55 minutes. (Time may vary according to your oven temperature. All ovens are slightly different.)
- Let cool slightly before serving. Spoon the cobbler into bowls and top with ice cream, if desired. The cobbler can be kept at room temperature for up to 3 days.