Wow Miss Annie!! again a wonderfull addition to our Thanksgiving dinner!! DH couldn't stop eating this, I have made blueberry cobbler before but this one takes the prize!! Just excellent! I used a combination of berries, blueberries and blackberries, Mmmmmm nummmy!!! I made one change only, in deference to my diabetes and wanting dessert on Thanksgiving, I used splenda instead of sugar and have to admit, forgot to put the butter in the filling. It went unoticed, the recipe was lushious anyway!! Topped it off with whipped cream ,Supurb dessert, thanks for sharing!
We went blueberry picking last week and I was looking for a recipe to use all those blueberries in. This was it! I followed the directions to the letter and it came out great! Served warm with vanilla ice cream... everyone wolfed it down and asked for seconds! I'll use this every year at blueberry time. Thanks for a great recipe!
Great! Best tasting cobbler. Flavor was perfect! I tripled the recipe using 6c. blueb and 3c. marion. Was perfect since the marion was overpowering. I definitely would keep this recipe, but, next time would 2.5 recipe of berry filling and 2x of the biscuit. I liked serving it w/biscuit on the bottom. Thanks for posting the recipe. 1ginger
Easy and very good. My prayers have been answered for an easy cobbler recipe! Since I used blueberries from frozen state, of course it took longer to come to a boil. I added a touch of lemon juice and cinnamon to blueberry mixture because that is what I personally always do with blueberries. Thanks for sharing your recipe with us!! Next time I make this (which may be tomorrow) I may use venture out and use raspberries!
I am looking for a cobbler topping similar to one used in a local restaurant. Not quite perfect, but this is the closest I've found. I expected the dough to spread while baking, it didn't. Next time I will mash it a little instead of leaving in mounds. I also had to cook mine closer to 35 minutes, but it's probably my ancient oven. Also, I didn't have tapioca so I just sprinkled some sugar, cornstarch and a little honey over the blueberries and let sit while I made the topping. I then stirred and placed it in the baking dish.
I changed this up just slightly, by using your cobbler plus my blueberry pie recipe for inspiration. I followed your biscuit directions completely. For the filling I used 4 cups frozen blueberries I had on hand, 2 teaspoons fresh lemon juice, 1/4 teaspoon nutmeg, 1/2 teaspoon cinnamon, in addition to the sugar and tapioca, and no added water. I didn't cook the blueberry mixture, but let it sit and macerate for about 30 minutes. Continued on with the rest of your directions, and had a wonderful blueberry cobbler a la mode for dessert. Mmmm - Will defintely be making again!
What a wonderful tasting cobbler. This was so easy to put together, and the topping was so good, my youngest son, said there wasn't enough of it! I may double the topping next time for him. This wasn't too sweet, and I liked the tapioca in it to thicken it. This is an all round delightful cobbler that I will be making again. It didn't last long in our house!
I made this with a mix of strawberries, raspberries, and blackberries. I used Splenda instead of sugar, and dh said it was the best dessert he's had in a long time! And I agree! It was actually very easy to make with your clear instructions. We definitely will have this one again! Thanks for posting Miss Annie!
Absolutely excellent ...will definitely make again.
My husband and I really enjoyed this cobbler. I used Splenda and made it sugar free, and it still tasted great. I like the crumbly, biscuit-like texture of of the topping.