It’s blueberry season right now, and I’ve already purchased several pints both at the grocery store and each Saturday at the Wilson Farmers and Artisan Market. The berries have been sweet and plump.

I love them with cereal and baked in muffins or pound cake, but a few times a year, I have to make cobbler.

I normally make Mama’s recipe that I know by heart, but this week, I decided to try a Betty Crocker recipe that popped up in my inbox. The fresh berry cobbler is one of those basic recipes that I enjoy, without any fancy ingredients or tricky directions. The ingredients are similar to my tried-and-true cobbler recipe, but the method is different. The Betty Crocker recipe has a biscuit topping, and the filling of berries, sugar, cornstarch, water and lemon is briefly simmered on the stove top before it bakes.

Because the filling is already hot before it goes into the oven, the baking time is only 15 minutes — just enough time for the berry good filling to bubble and the biscuit topping to brown.

I love the smell of a blueberry cobbler baking in my oven, and this one didn’t disappoint. It was so pretty when it came out of the oven, and I almost ate it as an appetizer to our dinner instead of the dessert. But I was patient. It was worth the wait.

The filling is delicious. It’s not too sweet to mask the flavor of the berries. And the topping is a wonderful complement.

I wondered if my husband and I would like the biscuit topping. Our favorite cobbler is topped with a pie crust. Turns out, we both loved the topping, which is made with a baking mix. It was very tender inside with a little crunch on the outside. Reggie immediately broke up the biscuit into his blueberries to spread the love. I might try that next time.

The original recipe from Betty Crocker recommends blueberries or raspberries. I’m thinking peaches would be very good as well. In fact, I considered making my filling with a combination of blueberries and peaches. I might try that another time.

Lisa Boykin Batts has been writing a weekly food column since 2001. Her column includes recipes she and her family enjoy.

Fresh Berry Cobbler

I sprinkled a little bit of sugar on top of the biscuits before baking, and I made the cobbler in a deep pie plate. I recommend placing a cookie sheet below your pie plate or baking dish to catch any of the blueberry filling that might spill over, like mine did.

1/2 cup sugar

1 tablespoon cornstarch

4 cups raspberries or blueberries

2 tablespoons water

1 teaspoon lemon juice

1 cup baking mix (I used Bisquick)

1/4 cup milk

1 tablespoon sugar

1 tablespoon butter, melted

Heat the oven to 425°F.

In 2-quart saucepan, mix 1/2 cup sugar and cornstarch. Stir in berries, water and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Pour berry mixture into 8- or 9-inch (2-quart) glass baking dish.

In medium bowl, stir baking mix (like Bisquick), milk, 1 tablespoon sugar and melted butter just until blended and a dough forms. Drop dough by 6 spoonfuls onto hot berry mixture. (I did more than 6.)

Bake about 15 minutes or until berry mixture is bubbly and topping is light brown.

Place baking dish on a wire cooling rack. Cool slightly. Serve warm.

— Betty Crocker