Cobbler With Blueberries


When I was in Rhode Island recently, blueberries were just about to burst forth, and I was fortunate to find some of the early, inky-colored orbs. Because I grew up in New England, I have a special fondness for blueberries, which are rather scarce in Paris* (when available, they're sold in small barquettes with a few dozen berries in them), so I get my fill during summer trips to the East Coast. While blueberries are delicious when combined with other summer fruits such as nectarines, peaches, apricots, and plums, it's especially satisfying to get a big, solid wallop of berries in each spoonful. So, rather than having them play a supporting role, I sometimes pack them in and use them on their own. Despite the fact that they're no slouch in that department either.


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Drop biscuits are easier to work with than traditional biscuits because there's no rolling out; just mix it up and drop it on. They're more crumbly than thin, and because the dough isn't overworked, don't expect them to be picture-perfect. The cost is less work and less cleanup. Both of those appeal to me, especially when I'm on vacation.

Cooking away from home often requires a little more creativity. I scurried around the kitchen where I was baking and discovered that all of the gratin dishes were already in use. So I took one of the stir frying pans from the shelf and used it. For dessert, a bubbling skillet of berries was served with melting scoops of vanilla ice cream. But don't be afraid to eat leftovers for breakfast the next day. You can reheat the cobbler and biscuits in a low oven, or if you're like me, you can spoon it right out of the pan if you can't wait.

Cobbler with Blueberries

I baked my cobbler in a 10-inch (23cm) skillet, but you can use a 1 1/2- to 2-quart (1,5-2l) baking dish or similar sized vessel. Gin's juniper flavors pair well with blueberries. If you don't want to drink alcohol, you can substitute 1/2 teaspoon vanilla or lemon extract. If you're using frozen blueberries, don't defrost them first. If you have buttermilk on hand, substitute it for the milk with vinegar. Tapioca flour or potato starch can be used in place of cornstarch.

Servings

To make the blueberry filling

6 cups (960g) fresh or frozen blueberries
1/4 cup granulated sugar (50g)
2 tbsp brown sugar, dark or light
1 teaspoon cornstarch
1 lemon zest, preferably unsprayed
2 teaspoons freshly squeezed lemon juice
2 tablespoons gin

To make the biscuits

2/3 cup (160ml) whole or lowfat milk
2 tsp white vinegar or cider vinegar
1 1/2 cups flour (210g)
3 teaspoons sugar
1 teaspoon baking powder, preferably without aluminum
a half teaspoon baking soda
a quarter teaspoon of salt
4 tablespoons (2 ounces, 60g) chilled and cubed unsalted butter

To make the egg wash

1 tablespoon milk
1 large or medium egg yolk
2 tsp turbinado (or granular) sugar
  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. To make the blueberry filling, combine the blueberries, granulated and brown sugars, cornstarch, lemon zest and juice, and gin in a 10-inch (23-cm) skillet or baking dish. Place the pan on a foil or parchment-lined baking sheet (to catch any spills) and bake until the berries begin to bubble, about 30 to 35 minutes, stirring once halfway through.
  3. In a measuring cup, combine the milk and vinegar and set aside for 10 minutes to curdle.
  4. In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt to make the biscuits. Add the butter and break it up with a pastry blender or your hands into pieces the size of corn kernels. Stir the milk with a fork to bring it back together before adding it to the dry ingredients.
  5. Stir the mixture with your hands or a spatula until it comes together, but don't knead it; overworking the batter will result in tough biscuits. It should be shaggy rather than smooth. Add another tablespoon of milk if the mixture appears too dry.
  6. Drop six dollops of biscuit batter over the warm cooked blueberries, evenly spaced apart. If you want smaller biscuits, divide the dough into eight dollops.
  7. Make the egg wash in a small bowl by whisking together the egg yolk and a teaspoon of milk with a fork. Using a brush, apply the egg wash to the biscuits. 2 teaspoons turbinado sugar on top of the biscuits
  8. Bake the biscuit-topped cobbler for 20 to 25 minutes, or until the tops of the biscuits are golden brown and the biscuits are cooked through.
















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