There are a few notable exceptions to the rule, but in general, I’m not one for repeating recipes — my backlog of magazine clippings, printouts, and barely opened cookbooks rarely allows for such luxuries. When I do have the urge to go back for seconds, it has to be for something good.
Even though it pains me to turn on the oven in August, I made this cobbler twice in the past week. I think it qualifies. (Sure, baking is more fun than the work I should’ve been doing, but that shouldn’t detract from the fact that this is one stellar dessert.)
For the first go-round, I followed the instructions and was rewarded with a solid — if pie-filling thick — blueberry cobbler. For the second, I went off-script with peaches and strawberries, and even though I halved the sugar, the naturally sweet fruit combined to make this version just a little bit too much for me. (A problem easily remedied with a scoop of ice cream, by the way; in either incarnation, a la mode is the way to go.) The sour cream (or crème fraîche, if you want to go fancy) did give the biscuit topping a slightly tangy edge, but even so, it didn’t do much to mitigate the sweetness of the filling; if I were to make this again, I’d use even less sugar. Peak summer produce doesn’t need too much help.
Blueberry Drop-Biscuit Cobber
By Soa Davies | Bon Appetit, August 2012
Yield: 6 to 8 servings
Active Time: 15 minutes
Total Time: 2 hours (includes baking and cooling time)
3 tablespoons plus 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2″ pieces
1/2 cup plus 1 tablespoon crème fraîche or sour cream
6 cups fresh blueberries (about 2 pounds)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
1. Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).
2. Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2″ glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
3. Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.