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.