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When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and its ragged topping is both tender and crunchy. It's especially good with vanilla ice cream. From Epicurious.
- 1 1⁄2 cups plus 3 tablespoons all-purpose flour
- 3 tablespoons sugar (or Splenda)
- 1 cup sugar (or Splenda)
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon kosher salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
- 1⁄2 cup plus 1 tablespoon creme fraiche or 1⁄2 cup sour cream
- 6 cups fresh blueberries (about 2 pounds)
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- Preheat oven to 375°F
- Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).
- Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
- Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.