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Blueberry Cobbler with Cornmeal Biscuit
From "Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More" by Cory Schreiber and Julie Richardson (Ten Speed Press, $22)
1 tablespoon unsalted butter, at room temperature, for greasing dish
Fruit filling:
3/4 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3 pints (6 1/2 cups or 2 pounds) blueberries, fresh or frozen
2 tablespoons freshly squeezed lemon juice
Biscuit dough:
1 1/4 cups all-purpose flour
1/2 cup fine cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into small cubes
1 cup cold heavy cream
4 teaspoons turbinado (raw) sugar
Preheat the oven to 375 degrees. Butter a 2-quart baking dish.
To make the fruit filling, rub the sugar, cornstarch and salt together in a large bowl. Add the blueberries and toss to combine, then gently stir in the lemon juice. Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
To make the biscuit dough, whisk the flour, cornmeal, sugar, baking powder and salt together in a bowl. Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of peas. Pour in the cream and stir just until mixture comes together.
Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit. Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle. Serve warm. Serves 8.
Storage: This cobbler is best if eaten the day it is made. Covered with a tea towel, any leftovers will keep at room temperature for up to three days.
Per serving: 489 calories; 26 g fat (16 g saturated fat; 48 percent calories from fat); 64 g carbohydrates; 78 mg cholesterol; 362 mg sodium; 4 g protein; 4 g fiber.
