This Fresh Blueberry Cobbler recipe is one that I experimented with and tweaked a few summers ago when we had so many stone fruits and berries that I couldn’t keep up. Nectarines, apricots, peaches and blackberries…Dr. Maude kept covering my kitchen counters with fresh fruits from our trees. We had so many I made blueberry cobbler (or a mix of fruits depending on how many we had) almost every single day. Since then I have been using this recipe so much that I have it memorized. I’ve shared it with many family members friends and everyone always tells me afterward how easy it is, how delicious the house smells when its baking in the oven, and how incredible it tastes paired with something simple like vanilla bean ice cream.
When I first started making this I only used flour but one day I thought this might taste really good with rolled oats. I tested out the recipe with rolled oats instead of flour and it was too dry and I missed the crumbly crunchiness the flour and butter made. So, I decided to do half of each and that turned out perfect.
A bird’s eye view of the ingredients: flour, rolled oats, sea salt, cinnamon, lemon juice, brown sugar, butter,
one large egg, and of course fresh fruit – in this cobbler I used blueberries from our bushes
First, preheat the oven to 375 degrees. Then, rinse the blueberries in a colander and add them to your baking dish. If you’re using something besides berries (i.e. apricots, peaches, nectarines, apples or pears) you will need to remove the pit or core the fruit, and chop it into coarse pieces. It’s not necessary to chop up the fruit neatly or in small pieces, it all meshes together in the baking process so don’t spend too much time on this step. Add fresh lemon juice (about one half of a small lemon) and mix gently with a wooden spoon to combine.
Next, make the topping. Add the flour, rolled oats, brown sugar, and sea salt to a small mixing bowl.
In another small bowl beat one egg and then add to the mixture.
Combine with a rubber spatula mixing gently until it the egg fully combines with the dry ingredients. It will be on the thick side, even a little crumbly. This is totally fine because we still need to add butter to the top and the fruit will become juicy during the baking process.
Put the topping to top of the fruit using the spatula to spread it evenly over the top.
Slice 6 tbsp. of unsalted sweet cream butter and distribute over the top of the cobbler. Sprinkle the butter with ground cinnamon (optional).
Bake at 375 degrees for 35 minutes. Remove from oven and let cool about 10 minutes. Spoon this Fresh Blueberry Cobbler into pretty dishes and serve with vanilla bean ice cream. Garnish with mint leaves if you’re feeling fancy.