EASY BLUEBERRY COBBLER
4 to 6 servings
Prepare berries; set aside. In a small bowl, sift sugar, flour, nutmeg, and salt together. Arrange one-third of the berries in a greased 1½-quart baking dish; sprinkle one-third of sugar mixture over berries. Repeat layers of berries and sugar mixture twice more. Dot with butter, if desired. Arrange crust over berry mixture, folding edge under, sealing to baking dish, and then fluting edge similar to a pie. Cut several slashes in crust for steam vents. Brush crust lightly with half-and-half and sprinkle lightly with additional sugar, if desired. Bake in a preheated moderate oven (375 degrees F.) for 30 to 35 minutes or until crust is golden brown and filling is thickened and bubbly hot. Serve warm or slightly cooled, plain, or garnished with sweetened flavored whipped cream or other whipped topping, or vanilla ice cream.
Variations: May use 4 cups sliced peeled peaches or nectarines or mangos in place of blueberries or raspberries, if desired, or 2 cups of each peaches or nectarines and blueberries or raspberries.
Omit pie crust topping; use Biscuit Topping. Evenly spread prepared biscuit topping on to filling in baking dish, leaving a few holes in topping for filling to seep, if desired. Brush topping with half-and-half and sprinkle with sugar, if desired. Bake as previously directed.
In a medium bowl, combine biscuit mix and sugar, mixing well. Add butter and cream, mixing just until dry ingredients are well moistened and mixture forms a soft dough.
Note: May use milk or reduced-fat or skim milk, if desired; however, topping will not be as short or rich.