Blueberry Cobbler With Cornmeal Biscuit |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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In 'Rustic Fruit Desserts' by Cory Schreiber and Julie Richardson Ingredients:
1 tablespoon unsalted butter, at room temperature, for dish |
3/4 cup sugar (5 1/4 oz.) |
3 tablespoons cornstarch |
1/2 teaspoon fine sea salt |
3 pints blueberries (fresh, frozen, 6 1/2 cups or 2 lb.) |
2 tablespoons fresh lemon juice (about 1/2 lemon) |
1 1/4 cups all-purpose flour (6 1/4 oz.) |
1/2 cup fine cornmeal (2 1/2 oz.) |
2 tablespoons sugar |
1 teaspoon baking powder |
1/2 teaspoon fine sea salt |
1/2 cup cold unsalted butter, cut into small cubes (4 oz.) |
1 cup cold heavy cream |
4 teaspoons turbinado sugar |
Directions:
1. Preheat oven to 375°.
2. Butter a 2-quart baking dish.
3. To make filling-rub the sugar, cornstarch, and salt together in a large bowl.
4. Add the blueberries and toss to combine, then gently stir in the lemon juice.
5. Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
6. To make the biscuit-whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl.
7. Add the butter and toss until evenly coated.
8. Using your fingertips or a pastry blender, cut in the butter until the size of peas.
9. Pour in the cream and stir just until the mixture comes together.
10. Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit.
11. Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
12. Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle.
13. Serve warm.
14. Storage-this cobbler is best if eaten the day it is made.
15. Covered with a tea towel, any leftovers will keep at room temperature for up to 3 days.
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