Because its summer time and I have just been completely overwhelmed by all of the gorgeous local berries that are lurking behind every corner, I have been going a little overboard with the fruit pie making situation. Can you blame me? I mean come on, is making a lot of fruit pies realllly a bad thing? Personally I think there are much worse problems that a person could have besides having an overabundance of fresh fruit pies in the house… Am I right?
I whole heatedly agree with the above statement, and I think that Cole does too; however I am a girl who likes to change things up when it comes to creating in the kitchen. So this week when I couldn’t help but buy a very large case of blueberries from the farmers market – because really…. who can resist a case of fresh local blueberries – I vowed that instead of making a pie I would do something completely different with these blueberries.
So in the interest of shaking things up this week, I decided that this time around instead of making a pie, I would make ……. (drumroll please) cobbler – because pies and cobblers are totalllllyyyy different you know… sort of ;p
Are you a cobbler person? I am a girl who cannot resist a good cobbler. I am also a girl who likes my cobblers to be topped of with a tender biscuit-like topping. There are a few ways that you can make a cobbler topping, but the biscuit inspired route is definitely my favourite. I just love the way a nice thick, gooey fruit filling pairs with a biscuit that is crisp on the outside and oh so light and fluffy on the inside.
It really is heavenly. So let’s keep this short and sweet today so you can get on making this cobbler for dessert tonight – deal? Here is the recipe lovelies and I hope you enjoy!
Makes: 1 8×8 inch square pan – about 9 servings
Things you need…
6 cups Blueberries
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
2 tbsp lemon juice
1 tsp lemon zest
1 1/2 tbsp cornstarch
1/4 tsp cinnamon
1 cup all purpose flour
2 tbsp cornmeal
2 tbsp granulated sugar
1 tbsp brown sugar
1/2 tbsp baking powder
1/2 tsp baking soda
pinch of salt
4 tbsp cold butter, cubed
1/2 cup buttermilk
1/2 tsp vanilla
1/2 tsp lemon zest
2 tbsp butter, melted
2 tbsp granulated sugar
How to make…
Preheat your oven to 375 degrees if you are using convection and 400 degrees if you are using a standard oven.
In a large saucepan whisk together the cornstarch and lemon juice until dissolved. Add the blueberries and sugars to the saucepan and toss with a heat proof spatula to coat. Warm the pan over medium-high heat to bring the mixture to a boil; allow to simmer for about 3-4 minutes or until the juices have just begun to release from the blueberries. Mixture should be a bit thick and most of the blueberries should still be holding their form.
Remove the saucepan from the heat and pour into your prepared baking dish. (I used 3 individual sized dishes, but you can also use a standard 9×9 or 8×8 square baking dish)
In a small mixing bowl, whisk together four, cornmeal, sugars, baking powder, baking soda, and salt until combined. Add the cold cubed butter and work it into the dry ingredients using your fingers until pea sized chunks remain. Set aside.
Whisk together buttermilk, lemon zest and vanilla and drizzle over wet ingredients. Use a fork or a spatula to gently fold the wet ingredients into the dry just until a thick, tacky biscuit dough begins to form – be careful not to over-mix.
Use an ice cream scoop to drop spoonfuls of the biscuit topping over top of your blueberry mixture. If you are using a square baking pan, the easiest way to evenly disperse the biscuit topping is to spoon out 9 equally sized portions of the topping over your filling, leaving a bit of blueberry filling visible in between each dollop of biscuit. This will also make it easy to portion your dessert into 9 equal slices, as each portion will be topped with a fluffy biscuit.
Use a pastry brush to lightly brush the tops of each biscuit with the melted butter, and then sprinkle with the 2 tbsp of granulated sugar. Bake in the center of your oven for 20-25 minutes or until the biscuit tops are a nice golden brown and your blueberry filling is bubbling up around the topping.
Remove from oven and allow to cool for 10-15 minutes. I know it’s painful, but the filling will be scalding when you first remove it from the oven so just give it a few minutes to settle down.
Serve warm with a nice dollop of freshly whipped cream or a scoop of vanilla ice cream.
Now I know I said that this will serve 9 people… however if you are like me and help yourself to one piece, it is very likely you will be coming back for another – just bear this in mind…