Need something easy but great for the holiday potluck or any occasion this summer? Enjoy this recipe from chef Anthony Hagans at Harris Ranch.

John Harris hosted the hilarious and intelligent Dennis Miller at the ranch last week. Yes, that Dennis Miller – actor, comedian, radio talk show host and wise cracker extraordinaire.  So I’m listening on 940 KYNO radio to Dennis talking to The Bee’s Bill McEwen about all the water politics he learned from his dinner on the Valley’s west side. And suddenly, he interrupts himself to comment on the great cobbler he had for dinner.

That fresh blueberry cobbler is a creation of chef  Anthony and, as a cobbler connoisseur,  I had to know what had so impressed Dennis.  John Harris liked the cobbler, too, and nabbed the recipe for us in a nanosecond from his chef Anthony.  The blueberries they served for Dennis came from Don Devine’s farm just up the road from Harris Ranch.  I cannot wait to try it. Blueberries are my husband’s fave.  Enjoy!

Harris Ranch Blueberry Cobbler

Blueberry Filling

Ingredients:

8 cups         Blueberries
2 Tbsp         Cornstarch

2 tsp.                    Flour
2/3 cup        Sugar

¼ tsp                    Cinnamon

1 tsp            Vanilla

Method:

Place the blueberries and remaining ingredients in medium size pan and bring to a boil on the stove, reduce heat and lightly simmer 3-5 minutes; remove from heat and set aside.

Streusel Topping

Ingredients:

3 cups         Sugar

2 cups         Butter, Room Temperature, Soft

3 cups         Pastry Flour

3 cups         Bread Flour

½ cup          Shredded Coconut

1 tsp            Vanilla

Method:

Mix all ingredients together. Spread the mixture onto a baking pan and place into a preheated oven of 350 degrees. Bake for 30 minutes. Remove and cool down.

Blueberry Cobbler

Method:

Preheat oven to 350 degrees. Lightly grease two 8×8 pans with butter. Pour the blueberry filling into the pans. Top with the streusel topping and bake for 30 minutes. Remove and serve with vanilla ice cream.