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Fresh Blueberry Cobbler|
Heat oven to 400 deg. Blend 1 cup sugar and the cornstarch in medium saucenan. Stir
in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens
and boils. Boil and stir one minute. Pour into ungreased 2-quart casserole. Keep
fruit mixture hot in oven while preparing biscuit topping. Measure flour, 1 tablespoon
sugar, baking powder and salt into bowl. Add shortening and milk. Cut through shortening
six times, mix until dough forms a ball. Drop dough by six spoonfulls onto hot fruit.
Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm and if
desired, with cream.
1/2 cup sugar
1 tablespoon cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
Fresh Cherry Cobbler Same as above, except: 4 cups
pitted tart red cherries; increase sugar in fruit mixture to 1 1/4 cups, cornstarch
to 3 tablespoons and substitute 1/4 almond extract for lemon juice.
Fresh Peach Cobbler: Same as above, except: 4 cups
sliced peaches and add teaspoon cinnamon to sugar- cornstarch mixture.
Fresh Plum Cobbler: Same as above, except: 4 cups
unpeeled sliced freash blue plums; increase sugar in fruit mixture to 3/4 cup, cornstarch
to 3 tablespoons and add 1/2 teaspoon cinnamon to sugar-cornstarch mixture.