Dottie's blueberry cobbler baked


It’s mid-October and, yes, blueberry season is over in Connecticut, but if you’ve squirred away a supply in your freezer, blueberry cobbler makes a great dessert for a fall or winter meal. Pair with a squash soup and a hearty bread, you’ve got an easy, delicious, and local meal!

I’m including two recipes here. For years, Dottie’s blueberry cobbler has been my go-to cobbler year round.  This past summer I was introduced to Jeni’s blueberry cobbler, an equally delicious and easy-to-prepare dessert with a traditional crumb topping. Technically, I’d probably call Jeni’s a “crisp,” and Dottie’s somewhere between a buckle and a slump. I’d also call both yummy!

fond memories of a dear friend

Dottie and I became friends in 1978 when I was pregnant with my third daughter. Her oldest daughter was the same age as my second daughter.  We raised our babies together and through the years learned inventive ways to support each other in those challenging child rearing times. One was to exchange meals and kids. We’d take turns giving each other a break. The “On Duty” couple would prepare a meal for the “Off Duty” couple, and would also take the “Off Duty” couple’s children for a few hours so that they could enjoy a meal in peace and quiet. On one of these date nights, Dottie brought over her blueberry cobbler. I loved it that night, and have made it more times than I can count over the years. It has been shared with countless folks over the years, and I’m sure Dottie (who passed on over a decade ago) would be pleased to have me share with you.

new recipe from a new friend

Didn’t think that anything could woo me away from Dottie’s cobbler. Then, after a meeting with a church board, Jeni served her cobbler warm with a dollop of vanilla ice cream. Wow! Jeni’s is equally simple to make, is probably a bit more nutritious than Dottie’s since it has oatmeal and walnuts, and gives you the option making a double recipe of the crumb topping and storing it for later use.

So, I’ll let you be the judge. Try them both and let me know what you think. Either way, it’s definitely a win/win situation.


Dottie’s Fruit Cobbler

Serve 4 to 6

1 C. flour

1/2 C. (1 stick) butter or margarine — I use only 1/4 C. and it’s still great

1 T. baking powder

1/2 teasp. salt

1 C. sugar

1 C. milk

2 C. fresh or frozen (thawed and drained) blueberries*


cobbler batter -- do not overmix



pour batter into melted butter



pour fruit into batter



Don't worry about mixing in the fruit!


Preheat oven to 350 degrees. Put butter or margarine in a 9″ x 9″ baking pan and place in the oven. While the oven is heating and the butter is melting, mix together the flour, sugar, salt, and baking powder. Add milk to dry ingredients and mix just until combined. Pour batter into center of melted butter in hot baking pan. Pour fruit into center of batter. Return pan to oven and bake for 45 to 60 minutes. Crust will be puffy, golden brown and pulled away slightly from sides.

Serve immediately. If desired, top with vanilla ice cream or whipped cream.

* works well with other fruits such as peeled and chopped peaches, strawberries, blackberries, black raspberries.

Jeni’s blueberry cobbler

Serves 4 to 6

2/3 C. flour

1 C. rolled oats

1/2 C. light brown sugar

1/2 C. butter or margarine at room temperature

1/2 teasp. ground cinnamon

1/4 teasp. salt

1/4 C. chopped nuts (walnuts, pecans, almonds) — I use a bit more

2 C. fresh or frozen (thawed and drained) blueberries

zest from one lemon

aerosol or pump oil spray


grate one lemon for zest



sprinkle zest on blueberries



unbaked crump topping on berries



Jeni's blueberry cobbler, baked


Preheat oven to 375 degrees. Make topping: Mix together oats, flour, butter, sugar, salt, cinnamon, and nuts. Knead as necessary until topping is soft and crumbly.** Spray an 9″ x 9″ baking dish with baking or oil spray to reduce sticking. Add blueberries. Grate one lemon for zest. Sprinkle zest on blueberries. Sprinkle topping on blueberries. Bake for 30 minutes or until bubbly. Remove from oven. Serve hot or warm with ice cream or whipped cream.

** Double the crumb topping recipe and put half in freezer for another time.