City Palate

The Wine & Beer Issue - May June 2017

Blueberry Cobbler
Untitled Document

November/December 2016

with Geoff Last


This dessert is one of the easiest recipes I have ever come across and one of the most delicious as well. I’ve adapted it from a Chez Panisse recipe, changing the cream to buttermilk. Blackberries also work very well.

Berries:
4-1/2 c. fresh blueberries or blackberries
1/3 c. sugar
1 T. all-purpose flour


The dough:
1-1/2 c. all-purpose flour
1/2 t. kosher salt
1-1/2 T. sugar
2-1/4 t. baking powder
1/2 t. ground cinnamon
6 T. cold unsalted butter, cut into
1/2-inch pieces
3/4 c. buttermilk

Preheat the oven to 375°F. Place berries in a bowl and toss with the sugar and flour. Set aside.
Make the dough: mix the flour, salt, sugar, baking powder and cinnamon in a bowl. Cut in the butter until mixture resembles coarse meal. Add the buttermilk and mix lightly, just until the dry ingredients are moistened.
Next, put the berries in a 1-1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2-1/2 inches in diameter and 1/2-inch thick. Handle them gently, keeping them light and just barely holding together. Arrange the dough patties evenly over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 minutes. Let cool slightly. Serve warm, with heavy cream or vanilla ice cream on top, if desired. Serves 4 to 6.


Desserts