Tuesday, August 21, 2012

Blueberry Cobbler


I usually have a beef with a recipe like this one.  If the list of ingredients says 1 cup plus 1/2 teaspoon, well, it feels almost pretentious to me.  A little more difficult than is really necessary.  But blueberries - well, it's the season.  And a fruit dessert . . . nothing is better.

So here is the August Bon Appetit's Blueberry-Drop Biscuit Cobbler.  Serve with ice cream.  It's easier than pie.

1 1/2 cups plus 3 T. Flour
3 T. plus 1 cup Sugar
1 1/2 t. baking powder
1/2 t. kosher salt
6 T. chilled unsalted butter, cut into 1/2" pieces
1/2 cup plus 1 T. sour cream (or creme fraiche)
6 cups fresh blueberries (about 2 lbs)
2 T. fresh lemon juice
1 T. finely grated lemon zest

Preheat oven to 375.  Whisk 1 1/2 cups flour, 3 T. sugar, baking powder and salt in large bowl.  Add butter; using your fingertips incorporate until only pea-size lumps remain.  Gently mix in sour cream.  Knead in bowl until a biscuit-like dough forms, 5-7 turns. 

Combine remaining 1 cup sugar, remaining 3 T. flour, berries, juice and zest in large bowl.  Toss to coat.  Pour into an 8 x 8 glass baking dish or divide among six 6 oz. ramekins.  Tear biscuit topping into quarter-size crumbles; scatter over berries.

Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish.  Let cool for at least 1 hour.

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