Simplicity at it’s finest–this Engagement Blueberry Cobbler is bound to be a hit and may even encourage your dinner guest to put a ring on it.
On July 13, just a few years ago, I whipped up an old stand by dessert, blueberry cobbler, to take to Ellie’s apartment as an accompaniment to veggie burgers and grilled asparagus. The food was delicious, the company was top notch (my best friend Rachel was there; it was very romantic), and by the end of the evening, I had a pretty diamond ring on my finger. I can’t say for sure that the blueberry cobbler is what made Ellie realize he better put a ring on it, but it’s not that hard to believe. This dessert can be pretty persuasive.
The recipe comes from my oldest and most loved cookbook, “More with Less“, a wonderful collection of recipes from various Mennonite communities. The recipes are all incredibly simple and, more often that not, a little strange. But amongst recipes for salmon loaf and scrambled eggs with egg noodles (actually, I really like that one), is a delightful recipe, simply called “Quick Fruit Cobbler”. The batter is flour, sugar, milk, baking powder, and salt and tastes wonderfully like vanilla cake. The fruit component is whatever you desire, fresh or frozen. I’ve made this most often with blueberries and I think once with peaches. But blueberries, for sure, are my favorite. On the day if July 13, my best friend Rachel and I had gone blueberry picking. The blueberry farm was aptly located right on Ellie Lane; the stars were so obviously aligned for us that day.
Rachel was the one to encourage me to add more berries than what the original recipe called for; after I dutifully added the two cups, she kept saying, “a little more….more…more, okay”, until we arrived somewhere around three cups. True to most things in life, she was right and the extra fruit was perfect.
Freshly whipped cream is totally optional and absolutely encouraged.
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 cup milk (whole, skim, almond, whatever)
- 1 t. baking powder
- 1/2 teaspoon kosher salt (1/4 t. table salt)
- 3 cups fresh or frozen blueberries
- Preheat oven to 350. Grease an 8x8 square baking dish
- Combine in a bowl the sugar, flour, milk, baking powder, and salt. Whisk to combine.
- Pour flour and milk mixture into greased dish.
- Scatter the berries over evenly.
- Bake for 40 minutes. Cool slightly before serving.