This is a blueberry cobbler recipe I got from Mark Bittman's "How to Cook Everything." I've spoken before about how I find this man disarmingly charming, and the same, I guess, goes for this food. I don't restrict myself to just blueberries, though. Raspberries! Blackberries! Greenberries! Purpleberries! Cyanberries! Puceberries!
...wait, puceberries? Now I know finals are getting to me.
- 4-6 cups blueberries or other fruits, washed and well dried, peeled and sliced as necessary
- 1 cup sugar, or to taste
- 8 Tbs cold unsalted butter, cut into bits, plus some for the pan
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- pinch salt
- 1 egg
- 1/2 tsp vanilla extract
Combine the flour, baking powder, salt, and remaining 1/2 cup sugar in a food processor and pulse once or twice. Add the butter and process for 10 seconds, until the mixture is well blended. By hand, beat in the egg and vanilla.
Drop this mixture onto the fruit by tablespoonfuls; do not spread it out. Bake until golden yellow and just starting to brown, 35-45 minutes. Serve immediately.
Naturally, this goes quite well with some vanilla ice cream -- except during a Chicago winter -- or whipped cream. When I made this, I whipped some cream with some sugar and just a touch of honey (y'know, for funsies). The ratio was roughly 1 1/4 cup cream : 1/8 to 1/4 cup sugar : 1-2 Tbs honey, depending on how sweet you want it. I'm told maple syrup is also an interesting addition.