Chez Panisse’s Blueberry Cobbler

It’s July 4 and blueberry season, a perfect occasion for a blueberry cobbler. I’ve been eyeing to make the Chez Panisse’s blueberry cobbler for a long time. When two boxes of blueberry show up in the CSA box, let’s make it happen.

Cobblers are mostly fruit. Besides blueberries, you may also consider adding summer stone fruits, such as peaches or nectarines. Unripe blueberries tend to have a good amount of natural pectin, therefore there’s no need to add any thickener in the cobbler. The juices from the berries bubble up with the sweet cobbler biscuits floating on top to soak them up. (Be sure to put the cobbler on a sheet pan in the oven to catch the overflowing juices.) Delectable!

Make the cobbler all year round with whatever fruits are in season. I love having the cobbler warm with vanilla ice cream for dessert. The cobbler is even better for breakfast the next morning with the morning coffee and yogurt.

I have a tendency to reduce the amount of sugar in most recipes. However, with only 1/3 cup of sugar, it seems just right — either as a dessert or for breakfast.

Print Recipe

Chez Panisse’s Blueberry Cobbler

Serves: 4-6

Ingredients

• THE BERRIES:
• 4 ½ cups fresh blueberries
• ⅓ (67g) cup sugar
• 1 tablespoon all-purpose flour
• THE DOUGH:
• 1 ½ (175g) cups all-purpose flour
• ½ teaspoon kosher salt
• 1 ½ tablespoons sugar
• 2 ¼ teaspoons baking powder
• 6 tablespoons (90g) cold unsalted butter, cut into 1/2-inch pieces
• ¾ cup (165ml) heavy cream, plus additional for serving, if desired

Instructions

1

Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.

2

To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.

3

Put the blueberries 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. (Dropping the biscuit dough with an ice cream scoop also works.) Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.

4

Let cool slightly. Serve warm, with cream to pour on top, if desired.

Notes

https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler