When I was a teen, one of my family’s favorite restaurants to go to occasionally (due to the expensive prices) was O’Conners Steak House in Warren. This place was hopping and really loved by the very large steak loving population at the time. When you were being seated, you’d pass by a case displaying the myriad of steak cuts you could order. I loved steak (and still do) so much that I even loved looking at it in its raw form. The steak was delicious there, and in retrospect, I’m shocked I was allowed to order steak, because that would have definitely been above our budget. I’m sure my parents restricted me from ordering the largest cut, though. So the times we went there must have been for a special occasion. I loved the steak there so much! It was charbroiled and cooked to perfection. As if my ecstasy over chargrilled, juicy medium rare steak, salad, and baked potatoes oozing with butter was not enough, I went crazy for the dessert. I ordered a blueberry cobbler, which arrived warm in its own little ramekin with a nice scoop of vanilla ice cream on top. Oh my! The warmth of that slightly sweet Jersey blueberry filling topped with a slightly crunchy crust on top was pushed over the top by the contrast of that cold and creamy vanilla ice cream! It was a memorable meal and an incredibly luscious dessert! Skip ahead to August of 1984 when I found a jewel of a recipe in my montly McCall’s magazine. There was no photo, but I could tell that the recipe entitled “Fresh Blackberry Cobbler” might produce something close to O’Conner’s blueberry cobbler. I baked it and I was jumping for joy that the confection was exactly what I was hoping for. Through the years, I made it a few times and I always loved it, but I sort of forgot about it until now. I made it this week to bring to Randi’s house, and all three kids did love it! Noah said, “I don’t even like blueberries, Safta, but I love this dessert!” Ezra said, “The combination of the warm cake with the cold icecream is so good!” Hannah just ate hers contentedly, like I did. Here’s a photo of the original recipe and of the baked cobbler.
1 heavy quart of rinsed blueberries
scant 1/3 cup granulated sugar
1 very generous tablespoon fresh lemon juice
1/3 cup sugar (reduced from original recipe’s 1/2 cup
2 tablespoons flour
1/4 teaspoon cinnamon
2 tablespoons butter
1/2 cup unsifted flour
scant 1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons butter, softened, but not melted!
1 large egg, lightly beaten
Directions: Preheat oven to 375°. Grease with butter a 9 inch pie plate.
1.Wash berries and shake to dry.
2, In small mixing bowl, add sugar, lemon juice, flour, and cinnamon to berries; mix gently.
3. Pour filling mixture into greased pie plate. Then dot with the 2 tablespoons butter.
1. In medium bowl, combine all batter ingredients, and mix with wooden spoon till smooth.
2. Put dollops of batter in about 9 portions evenly spaced on top of berry mixture. (You don’t need to smooth batter down!)
3. Bake for about 35 min. till mixture is bubbly and batter is lightly browned. You should not see any raw dough.
Let cool for at least 45 min.
Serve warm with vanilla ice cream!