Top | Pies and Tarts, Crisps and Crumbles
(recipe, Carrie Floyd)
Adapted from Rustic Fruit Desserts — a fantastic resource for baking with fruit — this recipe brings together the complementary flavors of blueberry, lemon, and cornmeal.
This is an easy dessert to make for large gatherings. Just put the cobbler in the oven when you sit down to dinner, then serve it warm with vanilla ice cream.
- 2 lb. (6 to 7 cups) fresh blueberries
- ⅔ cup sugar
- 3 Tbsp. cornstarch
- Big pinch of salt
- Juice of 1 lemon
- ¾ cup unbleached all-purpose flour
- ½ cup whole-wheat pastry flour
- ½ cup fine cornmeal
- 1 tsp. baking powder
- ½ tsp. salt
- Zest of 1 lemon
- ½ cup (1 stick) cold unsalted butter, cut into cherry-sized cubes
- 1 cup cold heavy cream
- Vanilla ice cream
- Preheat the oven to 375 degrees.
- In a deep pie dish or large gratin pan, mix together the blueberries, sugar, cornstarch, pinch of salt, and lemon juice. Toss with your hands until the berries are thoroughly coated, then set the dish aside.
- Into a large bowl, measure the white and whole-wheat pastry flours, cornmeal, baking powder, and salt. Add the lemon zest and stir to mix everything together. Add the butter cubes and, using your fingers, break the butter into the flour mixture (like you would for making scones or pie dough) until the butter is broken down into pea-sized bits. Pour in the cream and stir until the mixture just comes together.
- Divide the dough into 8 or 10 pieces, then gently pat each piece into a biscuit about ½-inch thick. Arrange the biscuits evenly over the berry filling.
- Bake for 45 to 50 minutes, until the filling is bubbly and the biscuits are golden brown.
- Serve warm with vanilla ice cream.