Blueberry cobbler with a cornmeal sugar-cookie crust from Deep Run Roots: Stories and Recipes from My Corner of the South (page 205) by Vivian Howard

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Notes about this recipe

  • metacritic on July 13, 2022

    This is an incredible dessert. It is savory from the cornmeal, sweet from the sugar and blueberries, and unctuous with butter. Simply sublime.

  • stockholm28 on August 04, 2019

    I’ve had this on my list to make for some time. I subbed blackberries for the blueberries and only had 1.5 lbs so I made 3/4 of the recipe. I used an 8 x 8 pyrex dish and that was about right for 3/4 a recipe. I only had a very finely ground cornmeal which was not too flavorful. I think it would be better with a better quality cornmeal. This was very good, but I did not love it. I found the cookie crust too sweet for my taste. I prefer the very simple traditional cobbler that is made with a just slightly sweet shortcake-like topping.

  • TrishaCP on July 14, 2019

    The sugar cookie crust is delicious. It's the crispiness of it that makes it more interesting than a typical cobbler. I used a 9 X 13 pan and the 2 pounds of blueberries specified didn't equal to the 1 1/2 inches of fruit called for when describing the right ratio of fruit to crust. So I added an additional pint of blueberries at the last minute, which unfortunately didn't benefit from the maceration.

  • DKennedy on February 20, 2017

    I am interested in trying the sugar cookie crust.

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