Easy, fresh, spoonable cobbler is great for summer get-togethers! None of the hassle of cutting pie pieces, no chocolate melting all over the place… although a big scoop of vanilla bean ice cream is definitely required (melting encouraged).
Bring it along on picnics, to backyard barbeques, to your own porch for a sweet bite after dinner… or the most decadent breakfast to start off your day. Not that we ate cobbler for breakfast or anything.
Blueberries are always a favorite, but you can use any fresh berries you want – pick up a big basket, dump them in, and you’re on your way to summertime happiness.
If you’re using strawberries or another larger fruit, give them a rough chop first.
- 24 oz. fresh blueberries about 4-5 cups
- 1/2 cup sugar
- 1 T. lemon juice
- 4 T. butter softened
- 1/4 cup shortening
- 1 T. baking powder
- 1/4 t. salt
- 1 1/2 cups flour
- 1 egg
- 1/4 cup milk
- 1 T. sugar
Preheat oven to 425°.
Mix blueberries, sugar, and lemon juice in a large mixing bowl.
Spray a deep 9x13 pan or other large baking dish and scoop the berries evenly into the bottom.
Cream butter and shortening in the same bowl. Blend in baking powder and salt, then slowly add flour until crumbly.
Add egg and milk to the dough and stir until dough is smooth and not sticky.
Press a small ball of dough flat in your hands, pinch off quarter-sized pieces, and arrange over the berries. Cover the top of the berries completely and continue layering until all the dough is placed.
Sprinkle the crumble with 1 T. sugar and bake at 425° for 30 minutes, until the dough is golden brown.
Let cool for at least an hour to let the juice thicken and soak into the crumble topping.
Serve warm or at room temp with a big scoop of vanilla ice cream!