By Mimi in Maine on September 16, 2009
Photo by Mimi in Maine
Photo by Mimi in Maine
"Cobblers are an easy way to get a "pretend pie". They are easy to make and soooo good. It makes a dinner end with a real treat. You can make them with the wild blueberries which have tons of flavor, or you can use the frozen ones. This may be doubled and put in a 9"x13" baking dish."
Serving Size: 1 (152 g)
Servings Per Recipe: 6
"Super delicious! I served this to my guests over the 4th of July. Everyone LOVED it! I was even asked for the recipe which I had no problem doing. I used fresh lemon juice and reduced fat buttermilk. I also sprinkled over the top cinnamon sugar. I doubled the recipe and was able to get 15 servings! I also served it with a scoop of vanilla bean ice cream. I also liked this recipe very much because it was not overly sweet. Just perfect! Thank you so much for sharing this yummy cobbler recipe!"
"Love it. Made a 1/2 batch and I used cream instead of buttermilk. Very flexible recipe as I wasn't too precise with all odd 1/2 measures and it still tastes great. Thanks for sharing it."
"Yummy and easy. Took me less than 20 minutes to prepare and then another 30 to bake. I sprinkled the top with cinnamon and large crystal sugar. Thank you"
"Very yummy cobbler. Thanks for posting."
"I have made many of your recipes Mimi and thought it was about time I did some reviews. There is nothing like fresh blueberries anything, and every bite of this cobbler was totally loved! Best made with fresh blueberries, but don't be afraid to use frozen too, because in the middle of the winter it tastes pretty darn good too!"
"Simply delicious! Topped it off with Vanilla ice cream hot out of the oven... Yummo!"
"I had to use Canadian blueberries but the result was still scrumptious. Not only did I include the cinnamon and nutmeg I doubled the cinnamon. For me the "cobbles" batter was much softer than usual and baked up quite cake like. DH loved that and raved about how nice the topping was. I used Splenda for the sugar, a very low sat fat margarine for the butter and skim milk with a bit of vinegar added for the buttermilk."
"Delicious! Do leave in the cinnamon and nutmeg. Adds so much flavor. We enjoyed every bite served with vanilla bean ice cream!"
"great recipe! I left out the cinnamon and nutmeg and it turned out perfect"