Wild Blueberry Cobbler

Taking advantage of sweet seasonal fruit, Wild Blueberry Cobbler is the perfect finish to a summer meal or a magical summer throwback when the snow flies!

A base of fruit, sugar, and a dash of flour for thickening, covered by a simple crust of what amounts to a biscuit or scone dough; cobbler can be made with almost any kind of berry or pitted fruit.

A bit of Cobbled History

A pioneer recipe that made use of limited ingredients and equipment at hand, cobblers were made largely without a recipe, or ‘cobbled’ (hastily thrown) together. There’s a hot debate over the name ‘cobbler’, but most food historians believe it refers to the uneven top crust, looking like a road paved with rocks or ‘cobbles’.

Originating in British colonies across North America, cobblers, both sweet and savoury, were the best answer to the suet puddings they loved. But lack of ingredients and proper equipment forced modifications resulting in a variety of fruit-based desserts: Crisps, Crumbles, Buckles, Brown Betties, Grunts, and Cobblers. All are topped with a variety of easily available ingredients in cast iron pots, pans, and skillets, in the hearth, communal oven, or over an open fire.

In its modern version, cobbler still retains its original rustic style making it an easy to execute dessert, no matter what your skill level in the kitchen is.

Simply Summer, Even In The Middle of Winter

Summertime is made for simple, easy cooking. If I’m going to turn on the oven in the heat, it had better be for something fast. Wild Blueberry Cobbler is fruit-driven, so it’s (nearly) guilt-free and so easy to make, in just a little over an hour – start to finish!

Fresh or Frozen

Got frozen blueberries? Don’t be shy! This recipe bakes equally well with fresh or frozen berries.  Don’t defrost, just plow ahead and make Wild Blueberry Cobbler (even if your blueberries aren’t wild) using the exact same method.

However, you may need to increase your baking time slightly if using frozen blueberries. You’ll know your cobbler is done when the fruit juices bubble up between the biscuits and the whole house smells AMAZING!

Sweet Summer Thoughts.

Wild Blueberry Cobbler

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• Author: Cori Horton
• Total Time: 1 hour
• Yield: Serves 6 - 8 1x

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Description

Taking advantage of sweet seasonal fruit, Wild Blueberry Cobbler is the perfect finish to a summer meal or a magical summer throwback when the snow flies. It’s always popular at our house!

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Ingredients

Units USM Scale 1x2x3x

FILLING:

• 5 cups fresh (or frozen) wild blueberries
• 1/3 cup granulated sugar
• 1 lemon, zest
• 1 tablespoon all-purpose flour
• Pinch of kosher salt

TOPPING

• 1/4 cup granulated sugar
• 1 lemon, zest
• 1 cup whole wheat flour,
• 1 cup all-purpose flour, plus more for rolling
• 1 tablespoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter, cold or frozen
• 1 1/3 cups heavy cream, cold
• 1 tablespoon unsalted butter, melted
• Coarse sugar, to garnish

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Instructions

1. Pre-heat oven to 350°F (175°C). Spray a 9 x 6 baking dish OR a large castiron pan well with non-stick spray. In a large mixing bowl add washed blueberries, sugar, lemon zest, nutmeg, and all-purpose flour, and toss to coat and reserve.

2. Make your cobbler topping. In a large bowl first, combine sugar and lemon zest and mix. Then add dry ingredients (flours, sugar, baking soda & salt ) along with lemon sugar and whisk to combine. Grate the cold butter into the flour mixture and then rub with fingertips to combine to a peameal consistency. Add heavy cream and mix with a spatula until a dough begins to form, then kneed by hand to combine (just a couple of times) being careful not to overwork the dough. Dust counter lightly with all-purpose flour, turn the dough out onto the floured surface and press into a round, flat disk about 3/4 of an inch thick. Using a sharp, well-floured round cookie or biscuit cutter, cut dough into even circles between 11/2 – 2 inches in diameter.

3. Now assemble: pour all of the berry filling mixture, including sugar & flour at the bottom of the bowl, into your waiting pan and ensure it’s relatively even. Gently place biscuits on top of fruit filling, allowing about a half-inch between around for the biscuits to expand. Brush the tops of the cobbler biscuit dough with melted butter then sprinkle generously with coarse sugar and lightly dust with nutmeg or cinnamon. Bake at 350°F (175°C) 30 – 40 minutes or until biscuits are cooked and fluffy, their tops golden brown, and fruit juices are bubbling through the cracks. Remove from oven and let stand for 20 – 30 minutes before serving. Ice cream, frozen or fresh yogurt, and whipped cream all make terrific toppings for your Wild Blueberry Cobbler, but I like it straight up!

Notes

If you’re using a standard, 9 x 6 baking dish use the full recipe for the cobbler topping.

If you’re making use of a cast-iron skillet, as you see here, you can half the biscuit recipe.

Or… you can cook the remaining dough into scones separately. They are DELICIOUS! ENJOY!

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American