Traditional Blueberry Cobbler

YIELDS: 4 servings

Cobbler dough is somewhere between a biscuit and a cookie: fluffy, a bit flakey, buttery, and at least slightly sweet.  The key is not over-mixing the dough; get it so that it’s just combined, barely holding together, then drop it onto the filling in mounds, leaving space for steam to escape for the cooking blueberries.

INGREDIENTS:

  • 4-6 cups blueberries, washed
  • 1 cup sugar, or to taste
  • 8 Tbsp (1 stick) cold unsalted butter, cut into bits, plus some for the pan
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 egg
  • 1/2 tsp vanilla extract

PREPARATION:

Heat the oven to 375 degrees Fahrenheit. Toss the fruit with half the sugar and spread it in a lightly greased pan. Combine the flour, baking powder, salt, remaining ½ cup sugar in a food processor and pulse once or twice. Add the butter and process for 10 seconds, until the mixture is well blended. By hand, beat in the egg and vanilla. Drop this mixture onto the blueberries by the tablespoonful, without spreading out. Bake until golden yellow and just starting to brown, 35-45 minutes. Serve immediately.

Submitted by Emily Dinan, Doylestown Food Co-op supporter, July 2013.


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