recipe: blueberry cobbler
I’m visiting my childhood friend at her farm. I love coming back here. The familiar fields, house, and barn…the familiar faces…stir up all the memories and warmth of the longest and dearest friendship I’ve ever been blessed with. This evening we talked while picking blueberries to make blueberry cobbler.
Enough blueberries to cover the bottom of a nine by twelve casserole dish, a few tablespoons of lemon juice, vanilla to taste, a tablespoon of flour, and two tablespoons of melted butter.
A cup and a half of rolled oats, a half of a cup of chopped almonds, salt and maple syrup to taste, and a stick of softened butter.
Sprinkle topping over filling and back in an oven preheated 375 for around 20 minutes or until done.
Enjoy with vanilla ice cream. [We’re making ours from scratch with fresh cow milk from the farm:)]