Sunday, July 3, 2011
I love summer fruits. Going shopping and filling my cart with blueberries, strawberries, raspberries... what could be better? Blueberry season is in full swing and this blueberry cobbler is calling for me to make it for the Fourth of July.
This recipe is not what I've made for the last few years. But I think it may become the new standard in our house. For years, I've made mine with an oat topping. Back at the beginning of the summer, on a whim, I decided to google cobbler while I was at the store and see what I'd need to bring home to make one. I found this recipe from America's Test Kitchen, which has a biscuit topping and I settled on it.
What appealed to me is the cornmeal in the biscuits. I really love blueberry cornmeal pancakes, and this was reminiscent of that. The recipe calls for you to time the completion of the batter for just before it goes into the oven. I was making this for a potluck we went to, so I just packaged up the wet and dry ingredients separately. When it was time to top the blueberries, I finished the biscuit dough and popped the whole thing back in the oven.
It smells heavenly. And the soft biscuits with the slight crunch from the cornmeal and the sweetness of the blueberries was all perfect together. Of course, a scoop of ice cream on the side was the perfect compliment.
courtesy of Cooks Illustrated
1/2 cup sugar
1 tablespoon cornstarch
pinch ground cinnamon
6 cups fresh blueberries, rinsed and picked over
1 1/2 teaspoons grated zest and 1 tablespoon lemon juice
1 cup all-purpose flour
2 tablespoons stone-ground cornmeal
1/4 cup plus 2 teaspoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
Preheat the oven to 375 degrees.
For the filling, stir the sugar, cornstarch, cinnamon, and salt together in a large bowl. Add the berries and mix gently with a rubber spatula until evenly coated; add the lemon zest and juice. Mix to combine. Transfer the berry mixture to a 9-inch glass pie plate, place the plate on a rimmed baking sheet and bake until the filling is hot and bubbling around the edges; about 25 minutes.
For the biscuit topping, whisk the flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl to combine. Whisk the melted butter, buttermilk and vanilla together in a small bowl. Mix the remaining sugar and cinnamon in another small bowl and set aside. One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined and no dry pockets remain.
Remove the berries from the oven and increase the oven temperature to 425 degrees. Pinch off 8 equal pieces of biscuit dough and place them on the hot berry filling, spacing them at least 1/2 inch apart so they do not touch. Sprinkle each mound of dough with the cinnamon sugar. Bake until filling is bubbling and the biscuits are golden brown on top and cooked through, about 15-18 minutes. Cool the cobbler on a wire rack for 20 minutes before serving.