Cobbler is so much easier than pie. I find myself falling back on cobbler. This is a simple recipe. Had some leftover and noticed that over the course of the day many had just taken a fork to it for their “just one bite”. I found this recipe on Food52.
I used a 12×16 glass pan. Heat oven to 375.
- 1/2 cup (3 1/2 ounces) sugar
- 1 tablespoon cornstarch
- Pinch salt
- 6 cups (30 ounces) fresh blueberries, rinsed and picked over
- zest of one lemon
- juice from half a lemon
Mix together all of the above. Pour this into the glass pan and let it bake for about 20 minutes or so until the perimeters start to bubble. Take it out and then put the topping on before putting it back into the oven to finish.
- 2 cup unbleached all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, fridge temperature
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
Whisk together the flour, sugar, baking powder, baking soda and salt in a medium sized bowl. Cut the butter into small pieces and using your fingers mix this it into the dry mixture. It should look crumbly after you have mixed it in by squishing the butter into the dry mixture. Add the buttermilk and vanilla and mix into a ball. Take this out and cut it into 12 pieces….all roughly the same size.
Set each of the pieces of dough on the top of the berries. Put this back in the oven (cranking the heat up to 475) for about 15 or more minutes.
I took it out and let it get to room temperature and then warmed it up just enough for the vanilla ice cream to melt on it when serving.