Cookstr.com

Blueberry Cobbler

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Slumps and cobblers are both fruit desserts topped with biscuit dough and baked. The difference? A slump is topped with dropped biscuits more like dumplings and a cobbler uses cut-out biscuits. Both are traditionally served with heavy cream poured over the top. If you’d like to turn this into a nectarine and blueberry cobbler, pit and slice eight small ripe nectarines (you should have a generous 4 cups) and combine them with a pint of blueberries for the filling.

Serves6

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish, electric mixer

Five Ingredients or LessYes

Moodblue

Taste and Texturebubbly, crisp, fruity, light, sweet

Type of Dishdessert, fruit

Ingredients

  • 3 pints ripe blueberries, picked over, or 6 cups frozen blueberries
  • ½ cup water
  • ½ cup sugar
  • 4 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1¾ cups all-purpose flour
  • 3 tablespoons sugar, plus additional for sprinkling
  • 1 tablespoon salt
  • 1 cup heavy (whipping) cream, plus additional cream or milk for brushing

Instructions

  1. STEP 1: Preheat the oven to 450°F. Have ready a 1½ quart shallow baking dish.

  2. STEP 2: To make the filling: Combine the blueberries, water, sugar, cornstarch, and lemon juice in a large saucepan and bring to a boil, stirring constantly, over medium high heat. Reduce the heat and simmer for 5 minutes, or until the berries are softened. Transfer the mixture to the baking dish.

  3. STEP 3: To make the biscuits: Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Beat the cream with an electric mixer on medium-high speed in a large deep bowl just until it holds soft peaks when the beaters are lifted. Make a well in the center of the dry ingredients, spoon in the cream, and stir with a fork just until a dough begins to form.

  4. STEP 4: On a lightly floured surface, knead the dough several times. Pat the dough out to ¾ inch thick and, with a 2½-inch cutter cut out 6 rounds. Gather the scraps together and pat out again if necessary. Arrange on top of the berries, brush with cream, and sprinkle with sugar.

  5. STEP 5: Bake for 15 to 17 mintues, until the berries are bubbling and the biscuits are browned. Let the cobbler cool slightly, and serve warm.

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