My mom's birthday was yesterday and she requested blueberry cobbler for dessert. We found a jar of cobbler filling at a local produce stand and it was really good. Scott (who I think is scared of fruit if it isn't an apple or a banana) ate it and said it was really good. The cakey cobbler was the perfect compliment to the fruit in the cobbler. I bet this would be even better if it were made with fresh blueberries!
1 stick butter
1 cup sugar
1 1/2 cups self rising flour
1 1/2 cups milk
Cobbler filling of your choice (I used a jar. If using cans, it might take 1 1/2-2 cans of filling.)
Heat oven to 350. Place butter in 13x9 pan and let it melt in the oven.
Mix sugar, flour and milk slowly to avoid clumping. Remove pan with melted butter from oven. Pour flour mixture over butter. Do not mix! Pour cobbler filling over flour mixture. The cakey part of the cobbler will rise to the top while baking. Bake for 30-45 minutes. (I baked for 30.)
adapted from Paula Deen
1 cup sugar
1 1/2 cups self rising flour
1 1/2 cups milk
Cobbler filling of your choice (I used a jar. If using cans, it might take 1 1/2-2 cans of filling.)
Heat oven to 350. Place butter in 13x9 pan and let it melt in the oven.
Mix sugar, flour and milk slowly to avoid clumping. Remove pan with melted butter from oven. Pour flour mixture over butter. Do not mix! Pour cobbler filling over flour mixture. The cakey part of the cobbler will rise to the top while baking. Bake for 30-45 minutes. (I baked for 30.)
adapted from Paula Deen
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