Fruit cobblers of all kinds are just so good! No matter how you make them, using fresh in-season berries is the only way to go. The sweet blueberries I used in this recipe come from an organic farm, are hand-picked and just bursting with wonderful blueberry flavor. What I like the most about this recipe is the batter goes on the bottom and the blueberries on top! You can invert it if you want when scooping it out for serving, but why bother! Just top with vanilla ice-cream or whipped cream for something extra yummy.
Just for fun, here’s a bit of information about “cobblers”
Cobblers originated in the early British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. The origin of the name cobbler is uncertain, although it may be related to the now archaic word cobeler, meaning “wooden bowl.” In the United States, varieties of cobbler include the Betty, the Grump, the Slump, the Dump, the Buckle, and the Sonker. The Crisp or Crumble differ from the cobbler in that their top layers are generally made with oatmeal. Grunts, Pandowdy, and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooked in an iron skillet or pan with the dough on top in the shape of dumplings—they reportedly take their name from the grunting sound they make while cooking. A Buckle is made with yellow batter (like cake batter), with the filling mixed in with the batter. Apple pan dowdy is an apple cobbler whose crust has been broken and perhaps stirred back into the filling. The Sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. In the Deep South, cobblers most commonly come in single fruit varieties and are named as such, such as blackberry, blueberry, and peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream.
1 1/4 cups all-purpose flour