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    Foolproof Blueberry Cobbler

    By | Shine Food – Wed, Aug 1, 2012 3:28 PM EDT

    Photo by Romulo YanesPhoto by Romulo YanesBy Nina Wolpow, Bon Appetit

    Baking can get a bad rap. There's all that measuring, mixing, and molding, not to mention the mess--and mess-ups.

    Enter this foolproof cobbler, which entreats you to tear up your dough and simply drop it over blueberries. 'Cause when the going gets tough, gravity helps.




    Blueberry-Drop Biscuit Cobbler
    Recipe by Soa Davies
    6-8 servings
    active: 15 minutes
    total: 2 hours (includes baking and cooling time)

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    Ingredients     1 1/2 cups plus 3 Tbsp. all-purpose flour
    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 Tbsp. crème fraîche or sour cream
    6 cups fresh blueberries (about 2 lb.)
    2 tablespoons fresh lemon juice
    1 tablespoon finely grated lemon zest

    Preparation
    Preheat oven to 375°. Whisk 1 1/2 cups flour, 3 Tbsp. 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).

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    Combine remaining 1 cup sugar, remaining 3 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-oz. ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.

    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.


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