Blueberry Cobbler

Far easier than a pie and just as good (maybe even better).
TIME About 1 hour
MAKES 6 to 8 servings
8 tablespoons (1 stick) cold butter, plus more for greasing the pan
About 6 cups blueberries, rinsed and well drained
1 cup sugar
½ cup all-purpose flour
½ teaspoon baking powder
Pinch salt
1 egg
½ teaspoon vanilla extract

1 Heat the oven to 375°F. Lightly grease a square baking pan with some butter. Toss the blueberries with ½ cup of the sugar in a medium bowl, and put them in the prepared pan.

2 Cut up the stick of butter into ¼-inch bits. Put the flour, baking powder, salt, and remaining ½ cup sugar in a food processor and pulse once or twice. Add the butter and process until the mixture is just combined (you should still see bits of butter), about 10 seconds. By hand, beat in the egg and vanilla with a fork (you can do this right in the food processor—remove the blade first—or transfer the mixture to a bowl first if you like).

3 Drop this mixture onto the blueberries, 1 heaping tablespoon at a time, until you use it all up (space the mounds of dough as evenly as you can, but don’t spread them out). Bake for 35 to 45 minutes, until the topping is just starting to brown and the blueberries are tender and bubbling. Serve hot, warm, or at room temperature.

  • Apple Cobbler: Instead of the blueberries, core and slice 2 pounds apples. (I don’t bother to peel them.)
  • Peach Cobbler: Instead of the blueberries, slice and pit 2 pounds peaches (peeled if you like).
  • Cherry Cobbler: Instead of the blueberries, remove the pits from 6 cups sweet cherries.
  • Apricot Cobbler: Instead of the blueberries, slice and pit 2 pounds apricots.

  • Don’t overprocess the topping or you’ll wind up with a tough, breadlike crust instead of a sweet, cookielike pastry.
  • It’s hard to beat cobbler served warm, with ice cream or whipped cream.

Post a Comment