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1
Preheat oven to 400u00b0F.
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2
Melt the butter in a 10 or 12-inch cast-iron skillet.
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3
Add blueberries (if using frozen, let fruit thaw at room temperature first) and 2 tablespoons of the sugar.
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4
Stir gently and cook just until the berries begin to soften. If mixture seems at all dry, add the water.
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5
Meanwhile, in a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, and salt.
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6
Add the milk and stir to make a thick batter.
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7
Spoon batter onto the fruit.
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8
Drag a spoon or spatula through batter to make streaks of white and blue. DON'T mix thoroughly.
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9
Bake until a tester inserted in the biscuit top comes out clean and the fruit is bubbling around the edges, about 20 minutes.
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10
Serve with whipped cream or ice cream, if desired.
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11
Note: You can make this with fresh or frozen peaches or other berries as well.
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12
If you don't have a cast-iron skillet, you can use an ovenproof dish. You can heat the butter and fruit in a skillet and then scrape them into a baking dish to continue.
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13
The cobbler is best served warm directly from the pan. If you have leftovers or plan to keep for a while, transfer to a nonreactive container.
