Recipe by Miss Annie
This cobbler is so good, and easy to make. Try making this with 1/2 blueberries and 1/2 raspberries.
Top Review by Derf
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!
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup butter
- 1⁄4 cup milk
- 1 egg, slightly beaten
- 3 cups blueberries
- 1⁄2 cup sugar
- 1 tablespoon quick-cooking tapioca
- 1⁄2 cup water
- 1 tablespoon butter
Directions See How It's Made
- FOR TOPPING: Sift together flour, sugar, baking powder and salt.
- Cut in 1/4 cup butter until coarse crumb consistency.
- Combine milk and egg.
- Add all at once to dry ingredients, stirring until just moistened; set aside.
- FOR FRUIT FILLING: Combine blueberries, sugar, tapioca and water in a saucepan.
- Let stand 5 minutes to soften tapioca.
- Cook and stir until slightly thickened and bubbly (about 5 minutes).
- Stir in 1 Tbsp butter.
- Pour filling into an 8-inch round baking dish.
- Immediately spoon on biscuit topping in 6 mounds.
- Bake at 400ºF for 20 to 25 minutes.
- Serve warm with cream or ice cream.