Summer desserts, to me, are all about keeping it simple. Using fresh, local ingredients and letting them speak for themselves. I actually went out in hopes of finding some straggling strawberries, but it seems I pretty much missed that season this year. However, it’s blueberry season, and since we live only a few towns away from the “blueberry capital of the world” it was easy to get my hands on a big bowl of these beautiful berries, so I called it fate, and made a cobbler.

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SIMPLE BLUEBERRY COBBLER        

For the Filling:

• 2 Pounds of Blueberries
• 1/4 Cup of Sugar
• 1/2 Tbsp of Flour
• Zest of a lemon
• For the Topping:
• 1/2 Cup of Brown Sugar
• 1/2 Cup of Old-fashioned Oats
• 1/2 Cup of Flour
• 1/2 tsp of Cinnamon
• 6 Tbsp of cold Butter, diced

Preheat oven to 350F and grease a pie pan or baking dish. Combine sugar, flour, and lemon zest for the filling, then pour over blueberries, toss to coat, and pour into baking dish.

Whisk together brown sugar, oats, flour and cinnamon for topping. Add in chilled butter and use fork to cut up pieces further and combine until butter pieces are pea sized or a little smaller (you could also just pulse all ingredients in a food processor, if you have one). Top blueberries with the mixture, and bake in oven for 25-30 minutes, or until crumb topping is browned and blueberries are soft.

Enjoy with some fresh whipped cream!