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Warm Blueberry Cobbler
June 26, 2015

After reading a couple of reviewers' remarks that this was too liquidy, too juicy, I took that as a heads up. Because of previous experience with blueberry cobblers, however, I knew this needed no flour or cornstarch and was just fine without. But given the experience of some others, I took heed and baked it a little longer (than I should have) to make sure I would not have that problem. Yes, others' experiences can give us insight into how a recipe performs, but in addition to that we must not forget to use and trust our own judgment. The recipe, as I see it now, is perfect as written. Just right sweet with a rich and buttery crackly topping unlike a true cobbler, but just delicious no matter what you want to call it. I have no doubt it was because of that decadent drizzle of melted butter before baking. Seriously, I tried a little dish so as to review this recipe beyond what I already knew about it from preparing it - and I had to stop myself from eating my fill. My attempts to correct a problem that proved to be non-existent caused more of the juices to evaporate than should have been. So aside from, in this case anyway, using the tips provided by others, this would have been a 5-star recipe. My suggestion? Prepare this recipe just as written.

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