On the Chew Food Variety TV Show the guest Martina McBride prepared her Mom’s Peach Cobbler Recipe. This recipe is based on Martina McBride’s Mom’s Peach Cobbler Recipe. I felt like trying this recipe because this recipe sounded very interesting. It sounds crazy to pour boiling water over your cobbler but that’s what she did so I thought I’d give it a try. On the Chew TV Show they said that this was a Southern Technique. I had a bunch of blueberries so I did this recipe with blueberries instead of peaches. I thought adding malt to the cobbler might be fun so I did that and upped the cinnamon a little. I also added an egg because batter without an egg sometimes is trouble. The topping is interesting. It’s almost like a layer of cake. This is a solid recipe and is great for a family gathering. I do note the blueberry filling does thicken up a bit on day two but seems perfect day one. Next time I am going to try tapioca flour instead of corn starch. I don’t think it will thicken as much. I do also note when I watched Martina McBride prepare this dessert she used much more sugar than this recipe suggest. According to the comments on the TV show most people think she used three cups instead of one cup but after doing this recipe I’d say she would have had to use more boiling water for this recipe to come out right. I used what ABCChew posted on line but from watching the TV Show I’d say you’d get a crispy sweet crust of sugar on top if you added as much sugar as what I saw Martina McBride add. For your first time doing this style of cobbler I’d suggest doing it this way without the extra cups of sugar.

Ingredients to make about 12 servings

18oz blueberries (and another 18oz. later)

1/2 lemon juiced and zest

1 cup sugar

2 oz butter

1/4 teaspoon salt

1/4 cup cornstarch

18oz blueberries

3 Tablespoons butter melted

1 cup flour

1 1/4 cup sugar

1/2 cup milk

1/4 cup malted milk powder

1 XL egg – beaten

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

neutral non-stick spray (vegetable or canola)

2/3 cup boiling water

1 cup sugar

1 teaspoon cinnamon

1 Tablespoon corn starch

Directions

set oven to 375 degrees F

Spray a 1/2 pan with a neutral non-stick spray.

In your sauce pot add 18 oz of blueberries, lemon juice, zest, butter salt and corn starch mix well and turn up your heat to medium high and then reduce to a slow boil and when your mixture is thick then add the remaining blueberries and keep on heat until it bubbles. This mixture can go in your half pan now and set it on the side.

In a large bowl combine 1 1/4 cup sugar and egg and well well and set to the side. Now mix in the melted butter.

In a medium bowl combine 1 cup flour, baking powder, baking soda, salt, malted milk powder and mix well.

Slowly mix in some of dry ingredients from medium bowl and then slowly mix in milk in thirds till done.

Now pour batter over blueberries.

Put 2/3 cup water in a pot to boil.

combine 1 cup sugar, 1 Tablespoon corn starch, and one teaspoon cinnamon. mix together and then sprinkle over batter.

Now pour the boiling water over what you just sprinkled on.

Set in a 375 degree F oven for about 45 minutes.

Enjoy with ice cream or whipped cream. Vanilla ice cream is a nice match.

Perfect  for a family gathering. The dessert isn’t too sweet and is almost not sweet enough until you add the ice cream and then it’s perfect.