Blueberry Cobbler With Cornmeal Biscuit

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 375°.
  • Butter a 2-quart baking dish.
  • To make filling--rub the sugar, cornstarch, and salt together in a large bowl.
  • Add the blueberries and toss to combine, then gently stir in the lemon juice.
  • Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
  • To make the biscuit--whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl.
  • Add the butter and toss until evenly coated.
  • Using your fingertips or a pastry blender, cut in the butter until the size of peas.
  • Pour in the cream and stir just until the mixture comes together.
  • Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit.
  • Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
  • Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle.
  • Serve warm.
  • Storage--this cobbler is best if eaten the day it is made.
  • Covered with a tea towel, any leftovers will keep at room temperature for up to 3 days.
Advertisement