blueberry ‘cobbler’

The cobbler that I grew up with was more like a bottom crust-less pie with a lattice-woven pie crust on top. Actually, that’s exactly what it was. We ate cinnamony peach cobbler, baked in a 13×9″ glass dish, with strips of very flaky pie crust woven on top, then sprinkled with sugar and cinnamon. The leftover bits of pastry were also sprinkled with sugar and cinnamon, then baked for the kids to snack on. SO SO GOOD. I never knew there was any other kind of cobbler, and still, anything else seems wrong. Other ways of making cobbler seem fine for what they are, certainly, but they’re not cobbler (to me). You know how that goes; the way you grew up eating something is The way it’s made!

Still, I’ve come to learn that other people eat it with biscuit topping. I don’t get it, it seems so wrong, but I live with a biscuit-topping cobbler fan so here I am making a Wrong Blueberry Cobbler. (Also, blueberries? In cobbler? Cobbler = peaches! But I digress.) He ran to the market this morning and brought home some pints of fresh blueberries, so I turned to the wonder of The Pioneer Woman and found her blackberry cobbler recipe, which I modified. By cleverly and creatively using blueberries instead of blackberries.

The recipe is so simple – I’m not retyping it here, you can just click the link above and get it, if you’re interested. It smells really good while it’s baking!

6c fresh blueberries, sugar, fresh lemon juice, and lotsa fresh lemon zest

the 'cobbler,' ready to pop into the oven for 30 mins

Afterwards?

looks like the photo from the recipe I used - guess it's right? it IS golden and bubbly

And this cobbler is served:

hahaha! Picture to come when it’s cooled! You’ll have to come back!

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