Fill-in-the Blank Cobbler

The provenance of this recipe is lost to me. It is written on a recipe card in handwriting I don’t recognize and has been in my recipe binder as long as I can remember. But it is the go-to cobbler recipe I go to whenever I have a bowl of fresh berries that haven’t been discovered and annihilated by the girls (the good kind of annihilation, of course). You don’t need as much sugar if you are using any kind of supersweet fruit with the berries, like peaches.

Berry Cobbler

2 cups blueberries
1 tablespoons lemon juice
1 cup sugar
1 tablespoon cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
3 tablespoons butter
1/2 cup milk

In a medium bowl, toss the berries with the lemon juice. Mix 1/2 cup of sugar with the cornstarch and sprinkle over the berries, stirring to coat well. Spread the berries evenly in a pie plate or square baking dish. Sift the flour and baking powder together, and stir in the remaining 1/2 cup sugar. Cut the butter into the flour mixture and add the milk, a little at a time. Work it into a batter. Spread this batter over the top of the berries. Bake for 1 hour or until the crust is crisp. Serve warm.

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