Those of you who have been following me know that I love to browse thrift stores. It’s a relaxing hobby that gives me the opportunity to find treasures of all kinds and also, it helps me avoid doing the things I need to do, like cleaning.
Last week I brought home “Katie Brown’s Entertaining” . I used to watch her show on TV whenever I happened upon it. I found it entertaining, although I do not remember enacting any of her ideas. But this book was $3 so I thought I’d give it a try. The recipes look good, but her ideas for dressing a table are way over the top and nothing I would ever do. One idea involved squares of sod on the table.
But I had to take a dessert as my contribution to a potluck dinner and Katie Brown’s blueberry cobbler caught my eye. I love blueberry cobbler or any fruit cobbler really. The picture in the book reminded me of a cobbler my grandparents used to make, although theirs was blackberry, from blackberries picked on their property. My sister and I were so impatient waiting for that warm and delicious treat to be ready.
I should have studied this picture more closely. No where in the recipe is the size of the pan indicated. I have a deep pie plate that I just assumed would work. My first indication that this was not so was when I assembled my cobbler. All of the batter would not fit on the top. Uh-oh.
Well, there’s no turning back now.
The crust that swallowed the pie plate. Mr. DB: I bet it will still taste good. And it does. Plus, vanilla ice cream covers a multitude of sins.
My grandparents baked their cobbler in one of those large enamel tins, similar to the picture in the Katie Brown cookbook. If I were to make this recipe again, I think I would use a 9×12 baking pan. The dry ingredients have 6 teaspoons of baking powder, so that indicates the crust will expand.
I changed the recipe afterwards and have omitted the nutmeg and cinnamon that Katie Brown added to the blueberries. The nutmeg in particular distracted from the blueberry taste. The recipe is posted on my recipes page and here.
I really liked the addition of cornmeal to this crust. The cornmeal gave it a cookie like taste and texture. So good.