Category: Desserts - Cobblers, Crisps, etc.

  Date Posted: 10/3/2009

  Author: Margaret Stults

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  Prep Time:

  Total Time:

  Serves: makes 6 servings

1/2 cup sugar
1 Tbsp. cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice
1 cup all-purpose flour*
1 Tbsp. sugar
11/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. shortening
1/2 cup milk

1. Heat oven to 400 deg.

2. Blend 1/2 cup sugar and the cornstarch in medium saucepan.

3. Stir in blueberries and lemon juice.

4. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

5. Pour into ungreased 2 quart casserole. Keep fruit mixture hot in oven while preparing biscuit topping.

6. Measure flour, 1 tablespoon sugar, the baking powder and salt into bowl.

7. Add shortening and milk. Cut through shortening 6 times mix until dough forms a ball.

8. Drop dough by 6 spoonfuls onto hot fruit.

9. Bake 25 to 30 minutes or until biscuit topping is golden brown.

10. Serve warm and , if desired, with cream.

*If using self-rising flour, omit baking powder and salt.

VARIATIONS:

Fresh Cherry Cobbler:
Substitute 4 cups pitted fresh red tart cherries for the blueberries increase sugar in fruit mixture to 1 1/4 cups, cornstarch to 3 tablespoons and substitute 1/4 teaspoon almond extract for the lemonjuice.

Fresh Peach Cobbler:
Substitute 4 cups sliced fresh peaches (peeled) forthe blueberries and add 1/4 tsp. cinnamon to the sugar-cornstarch mixture.

Fresh Plum Cobbler:
Substitute 4 cups unpeeled sliced fresh plums for the blueberries increase sugar in fruit mixture to 3/4 cup, cornstarch to 3 tablespoons and add 1/2 teaspoon cinnamon to the sugar-cornstarch mixture.

» Fresh Blueberry Cobbler - Grandma Stults
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