Ingredients
- For the Blueberry Filling
- 6 cups (30 ounces or 850 grams) fresh blueberries, sorted, rinsed and dried
- 1 cup (200 grams) granulated sugar
- 2 teaspoons (4 grams) freshly grated lemon zest
- 3 tablespoons (22.5 grams) all-purpose flour, such as Gold Medal®
- For the Buttery Biscuit Crumble Topping
- 1 cup plus 5 tablespoons (157.5 grams) all-purpose flour, such as Gold Medal®
- 6 tablespoons (75 grams) granulated sugar
- 1½ teaspoons (7.2 grams) baking powder
- ¼ teaspoon (1.5 grams) salt
- 6 tablespoons (¾ stick or 84.75 grams) unsalted butter, chilled & cut into bits
- 1 large egg (mine weighed 52 grams w/o shell), slightly beaten
- 1 teaspoon (5ml) pure vanilla extract
- 1 tablespoon (12.5 grams) granulated sugar
- ½ teaspoon ground cinnamon, optional
- ¼ teaspoon freshly ground nutmeg, optional
Preparation
- Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly butter 10-inch round quiche plate, pie plate or 2-quart baking dish. I like to use my 10-inch round French White Corningware® Quiche/Pie Plate.
- Prepare the Blueberry Filling: Place blueberries into prepared baking dish. In a small bowl, combine sugar and lemon zest. (I like to work the zest into the sugar with my fingers to release the essential oils for maximum flavor.) Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries in prepared baking dish and toss gently. Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.
- Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
- Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar.
- Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 40 to 45 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.
- Serve the Cobbler: Serve cobbler warm a la mode or with fresh whipped cream…or both!
Notes
Tips
For the Fruit Filling: Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices.
For Gluten Free Option: Substitute Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma, or your favorite gluten-free flour blend measured cup for cup or by grams in place of the all-purpose wheat flour called for in the recipe.
For the Blueberry Filling, use 3 tablespoons (24 grams) Cup4Cup Gluten Free Flour.
For the Buttery Biscuit Crumble Topping, use 1 cup plus 5 tablespoons (168 grams) Cup4Cup Gluten Free Flour.
Source Recipes : -Here-,
