The first time I experimented with blueberries, the cobbler came out too sweet. Coincidentally, I had baked this dessert for a friend, not knowing that blueberry cobbler was his favorite. He was happy, but I now know the correct proportion of sugar to use when baking with blueberries.
Poor Man’s Blueberry Cobbler
2 cups white sugar for base plus 1/2 cup white sugar mixed with fruit*
1/2 cup butter (1 stick), softened
1 and 1/3 cups sorghum flour
2/3 cups arrowroot starch
1/2 teaspoon xanthan gum
4 teaspoons baking powder
1 cup cream + 1 cup water (or 2 cups whole milk)
1 quart fresh fruit (peaches, blackberries, etc.)*
2 tsp. vinegar (apple cider or white)
boiling water, approximately 1/2-1 cup
Preheat oven to 350 degrees.
Cream two cups of sugar with butter. In a separate bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, and baking powder. To butter and sugar mixture, add flour mixture, cream and water (or milk), and vinegar. Pour into an ungreased 9" x 13” pan. Combine fruit with 1/2 cup* sugar and enough hot water to dissolve sugar. Pour fruit mixture over batter (fruit will sink during cooking), and bake at 350 degrees for 40-50 minutes or until golden brown and mainly set; mixture will be slightly gooey when hot. (If you add a lot of water or fruit is juicy, it may take longer to bake.) Great with ice cream!
*Note: For fruit that is not as sweet, such as blackberries, double ONLY the amount of white sugar added to the fruit (1 cup, instead of 1/2 cup). Yield: 15 portions. This recipe needs no refrigeration and freezes well.
In the summer, my favorite cobbler is blackberry. I’ll purchase the berries fresh as the farmers’ market. If I haven’t eaten them with yogurt or pancakes, sometimes there are enough left to bake into a cobbler.
So buy enough fruit that you have plenty to bake this luscious cobbler. The dough is crisp on top but flaky inside. Coupled with the syrupy blueberry flavor, you have the perfect way to warm up on a cold winter’s day. Enjoy!