Blueberry Cobbler

In this versatile recipe, you can use just about any fruit, fresh or frozen, in place of the blueberries.

1/2 cup sugar
1 Tbsp. cornstarch
4 cups blueberries (fresh, or leave frozen)
1 tsp. lemon juice
2 Tbsp. butter
1 cup flour
2 Tbsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup whole milk

Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens. Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.
In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.

Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream.

Makes 8 servings.