As simple as a blueberry cobbler could be! Blueberries are not in season, so I used thawed and drained frozen blueberries. As a result, my cobbler was runny. As I was making this cobbler, I noticed that no oven temperature was specified, so I used the average 350F setting. Once it was in the oven, I found the recipe (originally published in Fine Cooking) which specified an oven setting of 375F; obviously this should be added to the directions. This cobbler begged for ice cream. I found myself desiring a gooier texture as if I had added pectin. Also, this recipe actually serves 12, not 8. Made for Spring 2014 Pick A Chef.