Whoa, Nelly, do I love this sweet, Southern dessert! I could eat it for breakfast – with ice cream. 🙂
Did you know that cobbler apparently dates back to Colonial times? Settlers were accustomed to making a fancier “pudding” with fruit and breading, but didn’t have access all of the necessary cooking equipment and ingredients. So, instead they essentially dumped a mixture of what dough/bread ingredients they did have, over whatever fruit was in season, and VOILA – Cobbler.
Now, of course you can make it with any fruit you like, but I have a sweet spot for Summertime and the fruits that come with it. ..think wild black berries, peaches, or blueberries, like the recipe I am sharing with you today!
I’m going to assume there wasn’t much opportunity to top “Colonial Cobbler” with a scoop of vanilla bean ice cream, but in today’s day, IT IS A MUST! *VANILLA BEAN* You are welcome. ..Because you will thank me later.
Blueberry Cobbler
Ingredients
- 1 cup sugar
- 1 cup self-rising flour
- 1 egg
- 1 pint blueberries, or other fruit.
- 1/2-3/4 stick butter
Instructions
- Preheat oven at 350 degrees, and grease 9×9 dish.
- Thoroughly mix together first 3 ingredients.
- Rinse fruit and spread out in one layer across bottom of dish.
- Top fruit with breading mixture and cover top with small pats of butter.
- BAKE for 30 minutes or until brown.
Notes
Need another sweet tooth option? Try my Grandmama’s Brownies!