The Flaming Pot Holder

This is a new and improved recipe for Magic Blueberry Cobbler from last August. We had fresh strawberries but not enough to make a strawberry-only cobbler. It takes a lot of strawberries for a strawberry cobbler (5-6 cups)! Probably why you don’t find it on the menu at many restaurants. Since we didn’t have enough strawberries, I added fresh blackberries and frozen blueberries (need to finish last year’s bounty before we pick more). When I re-read the original recipe, it was confusing. So I simplified it.

I’ve used this basic recipe with blueberries, strawberries, blackberries, and peaches (various combinations). Probably my favorite is the triple berry. Not sure if the recipe would work with apples. I don’t think there is enough moisture in the apples to make a filling. Maybe if I added some water or apple juice??? It might be worth trying one of these days (maybe I’ll make a half batch just in case it doesn’t work).

Magic Triple Berry Cobbler

Fruit Filling:

3½ cups fresh strawberries, hulled and sliced

1 cup fresh blueberries (frozen berries also work)

1 cup fresh blackberries

2 tablespoons fresh lemon juice

Preheat oven to 350°F.  Mix and spread the berries in a 9×13” buttered baking dish.  Drizzle the lemon juice over the berries and set aside.

Batter:

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cinnamon

1¼ cups sugar

1 cup milk (I use half-and-half with a little water or whole milk)

5 tablespoons butter, melted

1 teaspoon vanilla extract

In a medium bowl, combine the flour, baking powder, salt, nutmeg, cinnamon, and sugar. Mix well. Stir in the milk, butter, and vanilla. You will end up with a thick batter. Spoon the batter over the berries and spread in an even layer. Use a light touch; otherwise you might end up with berries in the batter (similar to a muffin).

Magic Topping:

1¼ cups sugar

½ teaspoon salt

2 tablespoons cornstarch

1½ cups boiling water

In a small bowl, combine the sugar, salt, and cornstarch.  Use a whisk or fork to mix it thoroughly. Sprinkle this mixture evenly over the batter.  Pour the boiling water over the top of the cobbler.  Using the handle of a wooden spoon, poke about 6 to 8 holes in the batter so the water and magic topping can reach the berries.  Bake for 1 hour or until bubbly and golden brown. Serve it warm, at room temperature, or even cold!