If you read about our blueberry syrup, you already know the drill: we pick more blueberries at the local farm than any reasonable family should, and the freezer takes the overflow. This cobbler is the other reason we do it.

It works beautifully with that frozen stash — the berries get a couple of hours sitting with the sugar to thaw and get syrupy, and honestly that wait is the hardest part of the whole recipe. The house smells incredible, the top goes golden, and it disappears while it’s still too hot to be eating it.

When — on the rare occasion — it lasts long enough, it pairs well with a little vanilla ice cream and a dollop of whipped cream.