Blueberry Cobbler

Grandma Bea’s Blueberry Cobbler

Crust

1 cup of sugar

1 1/2 cups of all-purpose flour

2 teaspoons of baking powder

1/4 teaspoon of salt

3 tablespoons of shortening

1 cup of milk

Filling

2 pounds of fresh blueberries (or 3 cups of any fruit heated and mashed, since I was using blueberries, I did not heat them)

1 cup of sugar

1 cup of hot water (more if needed, you want to leave 1/2 an inch from the top of the pan)

2 tablespoons of butter

Start by preheating your oven to 350, and greasing a 9×13 baking pan using butter or shortening.

Add sugar, flour, baking powder and salt to a large mixing bowl. Whisk to combine dry ingredients.

Add shortening to dry ingredients, use a pastry cutter to combine shortening and flour mixture. Slowly, add milk and stir to combine.

Pour mixture into the bottom of a greased 9×13 pan. Add blueberries to the top. Sprinkle sugar over the blueberries, then pour 1 cup of very hot water over sugar.Dot top of cobbler with 2 tablespoons of butter. Place cobbler on a foil lined baking sheet, just in case it bubbles over.Bake at 350 for 45-60 minutes, until golden brown and bubbly.