While New England colonists had fruit cobblers for breakfast, today cobblers are more popular for as a dessert. Cobblers are baked in deep dishes and have a hand-torn biscuit topping. They have historically gone by many names including pandowdy, slump, grunt, buckles, and crow’s nest pudding. The cobbler topping is sprinkled with sugar before baking. As it cooks, fruit juices burst through, forming a crusty topping reminiscent of cobblestones.
Prep Time
8 minutes
Cook Time
Total Time
8 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
For the dough:
- 2 cups all-purpose flour
- ½ cup shortening, chilled
- ¾ cup milk
- 1 Tbsp baking powder
- ½ tsp salt
For the filling:
- 3 cups frozen blueberries
- 2 Tbsp maple syrup
- 2 Tbsp brown sugar
- ½ tsp salt
- 2 tsp sugar
Directions
- In a large bowl, combine flour, baking powder, salt, and shortening. Work the shortening into the flour until the mixture resembles coarse crumbs.
- Add milk to the mixture and stir with a fork. Mix until the dough begins to pull away from the side of the bowl.
- Lightly flour a work surface. Work dough on the floured surface until no longer sticky. Add flour if needed. Roll the dough into a ½-inch sheet.
- Preheat oven to 400°F. Grease an 8-inch square glass or ceramic baking dish.
- Place berries, maple syrup, brown sugar, and salt in baking dish. Mix well.
- Cover cobbler with hand-torn pieces of dough. Sprinkle on sugar.
- Bake 45–50 minutes, until the top is a golden brown and the juices have thickened.
- Serve warm cobbler with vanilla ice cream.
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