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Have you been craving something sweet? Something fruity and warm for the winter? This cobbler recipe is perfect for just that.
I grew up in the kitchen with my Great Grandma (Meme), Grandma (Mema), and my other Grandma (my Nana.) I learned how to make biscuits from scratch (although they will never be as good as meme’s), I made pound cakes from scratch, 12 layer caramel cakes, and my all time favorite… Cobblers. When I am in the kitchen making the very recipes that I did when I was younger it brings a smile to my face at how many memories I have with my favorite people. How many smiles were shared in the kitchen together. Then the smiles on the peoples faces when they saw and smelled our creations. Cobbler was always a staple at the dinner table. It has something special about the smell, the taste and the ability to bring everyone together. Over the years I have made cobblers for my husbands work parties, gatherings, Thanksgivings, or when someone just needed a pick me up. Blueberry Cobbler is great for the Winter, Apple Cinnamon for the Fall, Strawberry for the Spring and Peach for the Summer.
Here you will find the most delicious Blueberry Cobbler recipe (scroll down for allergy friendly version.)
Blueberry Cobbler (Original Version)
Ingredients:
4 cups blueberries
1 lemon
3 cups sugar ( 1 cup and 2 cups separate)
1/2 stick butter
2 cup milk
2 cup all purpose flour
Wash your blueberries. Pour them in a mixing bowl. Cut the lemon in half and squeeze both (without getting seeds in it) on blueberries and mix it together so the lemon coats the blueberries. Pour 1 cup sugar on the blueberries and mix.
In a 9×13 glass dish put your half a stick of butter. Pre-heat oven to 375 and place dish in the oven to melt butter.
In a separate mixing bowl, mix together remaining 2 cups sugar, 2 cups flour, and 2 cups milk. Mix well.
Pull pan out of oven when butter is melted and pour blueberries directly in. Then take mixture and pour on top evenly.
You may also put pecans, brown sugar, or cinnamon on top as you wish.
Put in oven and bake at 375 for 25-30 mins. Pull out when top is golden brown and a fork to the crust comes out clean.
Pair with vanilla ice cream or some sweet condensed milk drizzled on top (or both!) for the ultimate sweet tooth experience!
Allergy Friendly Blueberry Cobbler
4 cups organic blueberries
1 organic lemon
3 cups raw sugar (1 cup and 2 cups separate)
1/2 stick of plant based butter
2 cup gluten free oatmilk
2 cups gluten free flour
Wash your blueberries. Pour them in a mixing bowl. Cut the lemon in half and squeeze both (without getting seeds in it) on blueberries and mix it together so the lemon coats the blueberries. Pour 1 cup sugar on the blueberries and mix.
In a 9×13 glass dish put your half a stick of butter. Pre-heat oven to 375 and place dish in the oven to melt butter.
In a separate mixing bowl, mix together remaining 2 cups raw sugar, 2 cups GF flour, and 2 cups oatmilk. Mix well.
Pull pan out of oven when butter is melted and pour blueberries directly in. Then take mixture and pour on top evenly.
You may also put pecans, brown sugar, or cinnamon on top as you wish.
Put in oven and bake at 375 for 25-30 mins. Pull out when top is golden brown and a fork to the crust comes out clean.
Pair with vegan vanilla icecream or caramel drizzled on top to get a great sweet tooth experience!
I hope you enjoy and I would love to hear your experience in making this with that special someone in your life!! Keep an eye out on how I make my Blueberry Cheesecake Cobbler!!
