29 July 2015

Recipe: Blueberry Cobbler

If you follow me on Instagram, you know that I've been enjoying the fruits and vegetables from one of our local organic farms. The fresh blueberries and blackberries have been amazing, so I wanted to use them in a dessert. Buddy requested cobbler for the blackberries, so I figured I could just do that for both.

Delicious blueberry cobbler made in a cast iron skillet!

I searched all over Pinterest for just the right recipe - or what I hoped would be the right recipe. And I finally decided on the Skillet Blackberry Cobbler by Family Savvy because Buddy wanted his cobbler to be "flaky" like a pie crust.

I had to go out and buy a cast iron skillet, because I didn't have one. I know, I know. I think I just lost some of my Southern cred. (Hangs head in shame.) I'm sure you could make this in a baking dish. However, I'm not sure that it would turn out the same. I really recommend getting a cast iron skillet if you don't already have one. I bought mine at Kroger. It's Lodge brand, 12", and was on sale for $12. Very reasonable, and works great. Just don't forget to season it, and keep it seasoned!

I made the blackberry cobbler first, and I made it exactly as the original recipe said - but for us, the middle was too runny and there was too much sugar on the top (even Buddy said it was too sweet, and I didn't think that was possible for him). As you can see in this photo, there was a lot of thin liquid in the middle:

Blackberry Cobbler: This one was good, but it was very runny in the center and had a little too much sugar on top!

So I made some adjustments for the blueberry cobbler, and it received rave reviews! My adaptation of the original recipe is what I will be posting below.

Blueberry Cobbler

Ingredients:
2 - 12' pie crusts (I used Marie Callender's)
2 pints berries (I used fresh, but you could also use frozen)
1 stick butter, melted
1 1/3 c. sugar (for filling)
1/2 c. flour
1/4 c. water
1/2 stick butter, cut into small cubes
1/3-1/2 c. sugar (for top crust)

Directions:

1) Preheat oven to 350 degrees.

2) Place one pie crust in bottom of skillet. Now here's where I tell you that pie crusts hate me. Whether they're made from scratch or store-bought, they hate me. I couldn't find the refrigerated kind, so I had to buy frozen. I let them thaw, then tried to transfer one out of it's aluminum pan into the skillet. It crumbled apart and I had to press it back together. Pie crust hates me.

3) Pierce the bottom and sides of the crust with a fork, bake for 7 minutes, then remove from oven.

Blueberry Cobbler: bottom crust in cast iron skillet.

4) Increase oven temperature to 375 degrees.

5) In a large bowl, mix together melted butter, 1 1/3 cups sugar, and flour. It will be a little crumbly.

Blueberry Cobbler: melted butter, sugar, and flour mixed together

6) Add the berries to the mixture, and fold in gently until the berries are covered and everything is mixed evenly.

Blueberry Cobbler: berries added to sugar mixture and mixed evenly

7) Place the berry mixture into the baked crust, then sprinkle the water over the berries.

Blueberry Cobbler: berry mixture added to baked crust

8) Now another tricky part, if you're like me. If you're using a frozen pie crust that you've thawed, I recommend putting it on a flat pan so that you can press it out into a flat circle. Then, using a spatula, gently loosen it from the pan, and invert it over the skillet, dropping it over the berries.

Blueberry Cobbler: top crust added

9) I didn't try to seal the edges together, but I did sort of push them down. I tried not to handle the crust more than necessary - I didn't want to give it any excuse to fall apart on me! Then I added the small cubes of butter.

Blueberry Cobbler: butter cubes added to top crust

10) Next comes the 1/2 cup of sugar. IMO, this is still a good amount of sugar. I think it could still be decreased a little more without affecting the taste of the cobbler. (Which is why I listed it as 1/3-1/2 cup in the recipe.)  The original recipe called for 3/4 cup of sugar! You can see how much 1/2 cup is - so you can imagine how much 3/4 cup would be! Last step before baking is cutting some 1" slits into the top of the crust.

Blueberry Cobbler: sugar added & slits made in top crust

11) Now just bake for about 35-45 minutes or until the cobbler starts to bubble at the edges and slightly brown on top. You can use aluminum foil to keep the crust edges from getting too brown if needed, but I didn't have any problems with this.

Blueberry Cobbler: after about 30 minutes in the oven

The above picture is what it looked like after about 30 minutes in the oven. Yum!

Blueberry Cobbler - fresh from the oven!

And this is what it looked like fresh from the oven. It was really difficult to wait until it cooled. It looked soooooo good!!

Blueberry Cobbler made with fresh, organic berries from a local farm!

The blackberry version was good, too. But honestly, using less water and sugar in no way diminished the tastiness of the cobbler - and we actually liked it a little better with less sugar. I really need to try to make a version of this with baking Splenda, because for sure this one is not on my Metabolism Miracle diet! LOL!

Does your family like cobbler?
Do you have a favorite cobbler recipe?

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