I made this recipe with our surplus of blueberries and overripe peaches. It works with almost any fruit, fresh or frozen.
4c. fruit (blueberries, peaches, strawberries, blackberries, whatever)
1/3 cup, plus 4T sugar
1 1/2 c, plus 2T all-purpose flour
21/2t baking powder
1 stick cold butter, cut into small pieces
2/3 cup milk
1/2t pure vanilla extract
Preheat the oven to 375°. Butter an 8X8 baking dish. Mix the blueberries (or other fruit) with 1/3 cup of the sugar and 2T of flour. Spoon into the baking dish. In a large bowl, stir together 1 1/2 c of flour, 3T of sugar, and baking powder. Cut the butter into the flour mixture until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop rounded spoonfuls of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. (Place aluminum foil on the rack directly below the cobbler to catch any juices that might spill over.) Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust. Let the cobbler cool for at least 20 minutes. Serve warm or at room temperature.
4c. fruit (blueberries, peaches, strawberries, blackberries, whatever)
1/3 cup, plus 4T sugar
1 1/2 c, plus 2T all-purpose flour
21/2t baking powder
1 stick cold butter, cut into small pieces
2/3 cup milk
1/2t pure vanilla extract
Preheat the oven to 375°. Butter an 8X8 baking dish. Mix the blueberries (or other fruit) with 1/3 cup of the sugar and 2T of flour. Spoon into the baking dish. In a large bowl, stir together 1 1/2 c of flour, 3T of sugar, and baking powder. Cut the butter into the flour mixture until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop rounded spoonfuls of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. (Place aluminum foil on the rack directly below the cobbler to catch any juices that might spill over.) Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust. Let the cobbler cool for at least 20 minutes. Serve warm or at room temperature.
