Recipe from How to Cook Everything by Mark Bittman

Blueberry Cobbler
Makes 6 to 8 servings

My friend John Willoughby found this recipe in a
southern boardinghouse about ten years ago. I've
since made it dozens of times, and it's always been a hit. I love this with blueberries, but you can make it with any fruit you like.

How to Cook Everything:
Simple Recipes for Great Food
By Mark Bittman
MacMillan Publishing

4 to 6 cups blueberries or other fruit, washed and well

dried

1 cup sugar, or to taste

8 tablespoons (1 stick) cold, unsalted butter,
cut into bits, plus some for greasing the pan

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Pinch salt

1 egg

1/2 teaspoon vanilla extract

Preheat the oven to 375°F.

Toss the fruit with half thesugar, and spread it in a lightly
buttered 8-inch square or 9-inch round baking pan.

Combine the flour, baking powder, salt, and 1/2 cup
sugar in the container of a food processor and pulse
once or twice.

Add the butter and process for 10
seconds, until the mixture is well blended.

By hand, beat in the egg and vanilla.

Drop this mixture onto the fruit by tablespoonfuls; do
not spread it out.

Bake until golden yellow and just starting to brown, 35 to 45 minutes.

Serve immediately.