Looking for a warm, hearty cobbler to serve for breakfast that will tempt even the pickiest eaters?  This Blueberry Cobbler With Oatmeal Drop Biscuits is a spin on the classic.  The easy-to-make oatmeal drop biscuits are made with Bob’s Red Mill Extra Thick Rolled Oats and whole wheat flour giving this version a more toothsome, robust flair.  Fill your family with this for breakfast and it will power them through until lunchtime.

Blueberry Cobbler With Oatmeal Drop Biscuits

Serves 6


4 cups blueberries (frozen are good too, just thaw and drain well)

2 tbsp. cornstarch

1/4 cup fresh lemon juice

1 tsp lemon zest

1/2 cup sugar

1/8 tsp salt

Preheat oven to 375 degrees and place oven rack in center.  Place a cookie sheet lined with aluminum foil on bottom oven rack to catch any drips.  Butter a 10″ cast iron skillet.  Set aside.  In a medium bowl, combine the berries and cornstarch until the cornstarch dissolves.  Gently stir in lemon juice, zest, sugar and salt.  Pour into skillet.

Bake until the blueberries soften, about 15 minutes.

Oatmeal Drop Biscuits:

1/2 cup (2 1/2 oz) Bob’s Red Mill Whole Wheat Flour

1 cup (5 oz) regular flour

1/2 cup Bob’s Red Mill Extra Thick Rolled Oats

1/4 cup sugar, plus extra sugar for sprinkling

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon

1/4 tsp salt

1 stick cold butter cut into 20 small pieces.  Keep chilled.

1 cup (8 oz) whole milk, chilled

While blueberries are baking, in medium bowl whisk together whole wheat and regular flours, oats, sugar, baking powder, baking soda, cinnamon, and salt ensuring that ingredients are mixed well and oatmeal is distributed throughout.  Place cold butter pieces on top of dry mixture.  Using a fork or pastry blender, press the tines down into the fat, cutting and combining it with the dry ingredients.  Add milk gently stirring mixture until just moistened, being careful to not overwork the dough.

Remove berry mixture from oven.  Using two large spoons, make six big, free-form drop biscuits and place on top of the berry mixture.  Sprinkle with sugar.

Return pan to the center rack.  Bake until biscuits are golden brown and berrry mixture is thickened, about 20 minutes.  Allow to cool at least 20 minutes before serving (blueberry mixture will thicken further when cooled).

If served as a dessert, top with a huge scoop of vanilla ice cream!