Blueberry Cobbler

Grandma was a wonderful cook, and this basic dessert recipe is easy to adapt to whatever is in season! We use the same basic “formula” for rhubarb crunch and raspberry-apple crunch. Just increase the sugar if you’re using a sour fruit.–Mellyn 

Yield: 12 servings

  • 3 cups blueberries
  • 2 tablespoons flour
  • 1/2 cup sugar
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 egg, well beaten (or 2 Tablespoons egg powder plus 3 Tablespoons water)
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup oatmeal
  • 1/4 cup melted butter or oil
  1. Mix blueberries, flour and 1/2 cup sugar and butter in a bowl.
  2. Put in greased 9×13 pan.
  3. Mix remaining ingredients and dump on top of blueberry mixture.
  4. Bake at 375 degrees for 30-35 minutes or until the crunch starts to look golden.
  5. Serve with ice cream whenever possible!

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