Back to MainPage Cobblers Blueberry Cobbler Cherry Cobbler Peach Cobbler Plum Cobbler

Fresh Blueberry Cobbler 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 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. 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.