My daughter-in-law, Julia, has been turning to recipes from the The New York Times almost daily since Covid-19 hit, creating wonderful dishes while being quarantined in the Big Apple.
Well today I decided to finally try one of the recipes she came across, a blueberry cobbler from the famed Chez Panisse, published by the Times. One reason it’s special is that the sweetness comes primarily from the blueberries. The recipe uses little sugar. And the juice from the berries bubbles up around the rounds of golden brown dough.
You can add heavy cream but my husband and I just used regular whipped cream. Vanilla ice cream would also be great.
I had a few pints of blueberries from Sunlight Organic Orchard so that was an extra bonus. I was wondering if it would be a complicated recipe but it wasn’t hard at all and the results were fantastic (here’s my pooch Layla hoping for a bite). If you want to give it a try, here’s the recipe. cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler
- 4 ½ cups fresh blueberries
- ⅓ cup sugar
- 1 tablespoon all-purpose flour
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ tablespoons sugar
- 2 ¼ teaspoons baking powder
- 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- ¾ cup heavy cream, plus additional for serving, if desired
- Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
- 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.
- 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. 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.
- Let cool slightly. Serve warm, with cream to pour on top, if desired. Whipped cream or vanilla ice cream is also delish.