Chez Panisse’s Blueberry Cobbler

Thanks to the New York Times for publishing this recipe. I had been eyeing it for some time and was happy to have an occasion to make it. We had our homestay student, Qianying, over for dinner and I made this blueberry cobbler for dessert. It is easy to make and it doesn’t use much sugar, both are pluses in my book! Enjoy the cobbler with a scoop of vanilla ice cream or cream. Makes 4-6 servings.

THE BERRIES:

4 1/2 cups fresh blueberries

1/3 cup sugar

1 tablespoon all-purpose flour

THE DOUGH:

1 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/2 tablespoons sugar

2 1/4 teaspoons baking powder

6 tablespoons cold unsalted butter, cut into 1/2-inch pieces

3/4 cup heavy cream

Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with sugar and flour. Set aside.

To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until the mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.

Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.

Let cool slightly. Serve warm, with cream or ice cream if desired.

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑