MOUNTAIN BLUEBERRY COBBLER RECIPE

 They have been and are still called by various names such as cobbler, tart, pie, torte, pandowdy, grunt, slump, buckles, crisp, croustade, bird's nest pudding or crow's nest pudding. They are all simple variations of cobblers, and they are all based on seasonal fruits and berries, in other words, whatever fresh ingredients are readily at hand. They are all homemade and simple to make and rely more on taste than fancy pastry preparation.

Early settlers of America were very good at improvising. When they first arrived, they bought their favorite recipes with them, such as English steamed puddings). Not finding their favorite ingredients, they used whatever was available. That's how all these traditional American dishes came about with such unusual names. Early colonist were so fond of these juicy dishes that they often served them as the main course, for breakfast, or even as a first course. It was not until the late 19th century that they became primarily desserts.

 

MOUNTAIN BLUEBERRY COBBLER RECIPE 1/2 cup butter
1 cup all-purpose flour
3/4 cup of sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup of milk
1 pint of blueberries
• Gobs of ice cream is optional :-)

DIRECTIONS:
• Melt butter in a 1 1/2 qt. glass casserole, set aside. In a large bowl combine flour, half of the 3/4 cup of sugar, baking powder, and salt, alternately with the milk.
• Pour over the melted butter in casserole dish.
• Drop blueberries and remainder of sugar on top of the batter.
• Bake in a preheated 325 degree oven for about an hour (the berries will sink to the bottom).
• Makes about six servings.

* Taken from "Miss Daisy's Blue Ribbon Desserts" Recipe Book.