Justin Wilson Looking Back: Peanut Butter-Blueberry Cobbler

Serves 8-10 people


For the Filling:

  • 1 cup (2 sticks) margarine or butter
  • 1 cup of sugar
  • 1/4 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 6 cups of fresh blueberries, picked over for stems
  • 1 cup of brandy

For the Crust:

  • 1/2 cup (1 stick) margarine or butter, softened
  • 3/4 cup of sugar
  • 3 cups of all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pineapple juice
  • 1 tablespoon of peanut butter melted in 1 cup boiling water


Preheat the oven to 350 degrees.

To make the filling, melt the margarine in a large saucepan over a medium fire. Stir in the sugar, flour, and salt and mix well. Add the blueberries and brandy, mix well, and heat thoroughly, about 5 minutes. Pour into a buttered deep 9x12 inch baking or casserole dish and set aside.

To prepare the crust, cream the margarine with the sugar in a medium-size mixing bowl. Add the flour, baking powder, and salt, then add the juice and melted peanut butter and mix well.

Pour the batter over the blueberry mixture and bake until golden brown, about 1 hour.

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