I have few recipes that are 100% in my mom's script; she wasn't a particularly adventuresome cook, and most of what she tried came directly from a cookbook. So I was super psyched to find a photocopy of her cobbler recipe in a stained manila folder, buried beneath newspaper cut-outs and print-offs from Epicurious. When I cooked this for the first time, I found myself questioning her instructions, an eerie throwback to my high-school days: "You're doing it wrong. You should definitely stir the batter once you've mixed all the ingredients." But even now, she continues to be proven right: the cobbler came out perfectly: gooey, with each layer sinking into one another. Resist the desire to stir, and I [and my mom] can promise you won't regret it. -- Lennon, Los Angeles
- 1 stick butter
- 1 cup flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 2-3 cups blueberries (can substitute peaches, blackberries, etc.)
- Heavy whipping cream
- 1 tsp vanilla extract
- Melt butter in 9 X 9 X 2" baking dish.
- Mix dry ingredients. Add milk and mix into the batter.
- Pour this over the melted butter without stirring. Pour blueberries and juices over batter without stirring. Bake at 375 degrees for 45 minutes.
- Serve warm with fresh whipped cream.
Optional: If you're looking to add extra flair, drizzle cobbler with blackberry coulis as you serve it.