FRESH BLUEBERRY COBBLER                      Wednesday, July 22nd, 7:00 PM 

So I'm a pie person first, and there's a good chance you are, too.

But the fact is, I love cobblers, too. You can put a fruit cobbler together in half the time it takes to make and bake a pie - maybe less than half. That counts for something, as hot as it's been lately.

Cobblers have all the great flavor and old-fashioned charm that pies do, they're just less fussy. 

So we're celebrating cobblers in this Wednesday evening class, and baking up an all-blueberry one that'll have you making a beeline for your local farm stand in search of fresh berries. (And yes, frozen berries are fair play, especially out of season, but there's nothing quite like fresh.)

While the cobbler bakes, I'll show you how easy it is to make a multi-purpose fresh blueberry sauce you'll be spooning over everything, from your morning yogurt, to pancakes, cheesecake slices, pound cake and more. 

So if you've got the blues, we've got the recipes to bring out their best. We look forward to seeing you in class.