Blueberry Cobbler

Cobbler is a fruit (or less usually savory) filling placed into a large baking dish and coated with a batter, biscuit, or dumpling (in the United Kingdom) before baking. Some cobbler recipes, particularly those from the American South, resemble a thick-crusted, deep-dish pie with a top and bottom crust. Cobbler is a type of dish popular in the United Kingdom and the United States, and it is not to be confused with a crumble.

Cobbler, also known as slump, grunt, and buckle, got its start with early oven-less colonists who invented the no-crust-on-the-bottom fruit dish that could be cooked in a skillet or pot over a fire. Making a messy American replica of the elegant British steamed fruit and dough pudding could have been a sarcastic revolutionary middle finger to the mother country. Cobblers are made doubly American when blueberries, which are native to North America, are used (Maine practically has a monopoly on them).

Blueberries have ability to spruce up almost any crust, dough, or batter, perhaps most notably in cobblers and that other all-American classic, the blueberry muffin.