Chez Panisse’s Blueberry Cobbler
This cobbler recipe, inspired by the renowned kitchens of Chez Panisse, celebrates the natural sweetness of the berries by using only 1/3 cup of sugar.The dough rounds placed on top are strategically positioned to allow some of the berries exposed, allowing their natural juices to bubble up around the dough, enhancing the overall flavor. —Molly O'Neill
Ingredients
The Berries
- 4 ½ cups fresh blueberries
- ⅓ cup sugar
- 1 tablespoon all-purpose flour
The Dough
- 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 ½-inch pieces
- ¾ cup heavy cream plus additional for serving, if desired
Instructions
- Preheat the oven to 375 degrees. In a bowl, combine the berries with sugar and flour, tossing them gently to coat. Set aside.
- For the dough, mix together flour, salt, sugar, and baking powder in a separate bowl. Using a pastry blender, blend in the butter until the mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
- Transfer the prepared blueberries into a 1½-quart gratin or baking dish. Form the dough into patties, each about 2 to 2½ inches in diameter and ½-inch thick. Arrange these patties over the top of the berries. Bake in the preheated oven until the topping turns golden brown and the berry juices bubble up thickly around it, typically for about 35 to 40 minutes.
- Allow the cobbler to cool slightly. Enjoy it warm, optionally with cream to pour on top.