In an effort to reduce my waistline and be able to fit comfortably in my jeans again, I have stopped baking. While my family was here last month, I think I over indulged. We were having huge breakfasts, and granted we were hiking and walking it all off but then we’d turn around and have a huge picnic too! So, really, there’s no thinking, I KNOW I overdid it.


However, I don’t see why all of you should suffer on account of my inability to watch what I eat! I haven’t posted a nice pudding in weeks and since summer is here, there is a plethora of summer berries to utilise. The children want me to make pie, my husband wants a crumble or pie or cobbler…basically he’ll take anything. He’s not happy with my decision to not bake. It’s not just the waistline excuse though; it’s so hot, even here in Denver. But I know this can only go on for a bit, I will have a mutiny on my hands very soon. 


The stores are full to the gills with berries. They are offering really great sales and this year, the berries seem to be quite sweet too. I haven’t gone berry picking yet like I was planning to but Trace is off tomorrow, I may be able to bribe him with a pie or crumble.


The recipe I have picked today is actually one I made a while back but never posted. I took pictures of it back then and I think it’s a perfect time to let you all have a go, if you so wish. 


This is my recipe for a cobbler. Now, according to Wikipedia a cobbler “refers to a variety of dishes, particularly in the United States and United Kingdom, consisting of a fruit or savoury filling poured into a large baking dish and covered with a battered pastry which forms a thick crust when baked in an oven.” 
Often, a stewed fruit mixture was covered with plain scones or biscuits fitted closely together and once they were baked, they looked like a cobbled street, hence the name “cobbler.”


I have had the pastry versions and the biscuit versions. The pastry version is very much like a pie. My version however, turns out to be much softer and more cake-like than either a pastry or scone version. It’s also VERY easy. No fiddling with cutting butter into flour and rolling out business. It’s a very quick dessert to make and takes no time in the oven. I like it served with ice cream but in the winter (made with a winter fruit), you can serve it smothered in custard.


So, here is my blueberry cobbler, a little different, but incredibly delicious.

Preheat the oven to 375 deg F/ 190 deg C


In a bowl, toss the blueberries, water and sugar together and put aside.
Put the butter in a 9″ by 13″ pan (23 cm by 33 cm) and place in the 
oven to melt.
In another bowl, mix the flour, baking powder, salt, sugar and nutmeg together and add the milk to make a thick batter.
Take out the pan from the oven with the melted butter and pour the batter into the hot pan (on top of the butter)
Quickly, pour the blueberry mixture over the batter.
Place in the oven and bake for 30/40 minutes or till the top is golden brown and the blueberry mixture is bubbling.
As the cobbler bakes, the blueberries sink into the bottom and a cake like layer forms on top. I have noticed with this recipe that if you use a bigger pan, the cake layer is thinner and crispy and almost pastry like. Using a 9″ by 13″ pan or smaller, will give you a softer cake like topping.

You can experiment with pan sizes and see which one you prefer. You will have to watch your baking time though.

Dust with powdered sugar if desired and serve warm with vanilla ice cream.