Fresh Blueberry Cobbler for the Bakingly Challenged

A cozy home scene: Baked goods and skulls!

I once had a recipe for "mock cobbler" that rocked my damn world.  No idea where the hell it went, though.  Someday I'll find it again, maybe.

But this is a story about blueberries.  I am not a big blueberry fan, having eaten about 9 thousand tons of them one summer afternoon in my youth.  My older brother and I were afflicted with the worst attack of food poisoning that the planet had ever known.  Fortunately, our vomming urges seemed to be in perfect sync; first one of us would have to run to blow some blueberry chunks, and then a few minutes upon that kid's return, the other would begin to heave.  We gave one another reports on the color, amount, and consistency all afternoon until finally, the torturous barfing finally ended. 

But, I digress!  I recently came into about 3 pounds of blueberries that needed to be used up before going bad!  At first, my plan was to make a lovely pie or two, but bugs in the flour ruled out that option.  (Despite the bonus protein that the bugs provide, I've gotta draw the line somewhere.)  Here's a great recipe for blueberry cobbler that hopefully won't remind you of the above story.  I did find a box of bug-free Jiffy mix, so decided to make cobbler instead.  I divided the batch into two pie plates to make it seem more pie-y.  Why the hell not?

Hopefully, the recipe below won't remind you much of the Vomit-Fest story above.  If you visit me and I bake this for you, eat all you like -- I still have an aversion to blueberries!

INGREDIENTS:
3/4 cup of water
1 cup of flax milk
4 cups of blueberries
4 tablespoons of butter
3/4 cup of sugar
2 cups of Jiffy biscuit/baking mix
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/4 teaspoon of ginger

Here it is, all raw and yummy. No canned pie filling required.

 

 

DIRECTIONS:  This is super easy to make!  First, preheat your oven to 400 degrees.  Spray your cobbler dish (or use some pie plates like I did) and put your blueberries in the bottom, then sprinkle with spices.   In a separate bowl, mix the Jiffy, salt, and butter together until it's grainy and pea-like in consistency, then pour in the milk and continue to knead until the milk is thoroughly incorporated.  Crumble (or rip apart) the biscuit mixture, and then add dollops of it to the top of the berries.  Then, sprinkle the sugar over the biscuit blobs and berries.  Pour the cup of water over the whole thing, and pop into the oven for about 35 minutes.  (I turned my oven off and allowed the dishes to stay in there for a little while after.)

The recipe yielded a cobbler that was a bit runny, but still not bad.  The biscuit bits were surrounded with delicious berry syrup, and it wasn't too cinnamon-y for me.  Next time, I think I'll add my spices to the sugar, or at least sprinkle a little cinnamon on the top of the cobbler.  I may also mix the blobs and berries together next time, just to see if it makes a nicer variation in consistency.

Btw -- the original cobbler recipe can be found here on the Jiffy site.  I added my own twist to it, but the good news of it is that you can use pretty much any fruit that you've got, even mix it up, as long as you get to about 4 cups of fruit.  Pretty awesome, eh?

This dessert microwaves well the next day, too, by the way.