We’ve got another fantastic recipe from Mr. Justin Wilson! This cozy Southern classic made with sweet berries and a tender, golden crust—Justin Wilson’s Classic Berry Cobbler is perfect for any occasion.
———
Justin Wilson’s Classic Berry Cobbler
Photo by Brent Hofacker via Adobe Stock
I gar-on-tee this berry cobbler’s so good, it’ll have ya grinnin’ like a possum eatin’ a sweet tater!
SERVINGS: 8-10
PREP TIME: 30 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour, 30 minutes
Ingredients
For the Filling:
- 1/2 cup (1 stick) of margarine or butter
- 1 1/2 cups of sugar
- 2 tablespoons of all-purpose flour
- 1/2 teaspoon of salt
- 9 cups of fresh blueberries or blackberries, picked over for stems
- 3/4 cups of brandy or water
For the Crust:
- 1/2 cup (1 stick) of margarine or butter, softened
- 3/4 cups of sugar
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 3/4 teaspoons of salt
- 1 1/2 cups of apple or pineapple juice or milk
Cooking Instructions
- Preheat the oven to 350 degrees.
- To prepare the filling, melt the margarine in a medium-sized saucepan over a medium fire. Stir in the sugar, flour, and salt and mix well. Add the blueberries and water, stir, and heat thoroughly for about five minutes.
- Pour the mixture into a buttered deep 9x12-inch casserole dish and set aside.
- To prepare the crust, cream the margarine with the sugar in a medium-size mixing bowl. Then add the flour, baking powder, salt, and fruit juice and mix well.
- Pour the batter over the blueberries and bake until golden brown, about one hour.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
Mon, 10/23/23 - 5 PM ET | 4 PM CT | 3 PM MT | 2 PM PT
The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
