Food + Drink

Blueberry Cobbler with Brown Sugar-Whipped Cream

PUBLISHED ON: 05.20.2014
 One of my very favorite things in the world to eat is fruit cobblers.
Did you know that cobblers are a distinctly American deep-dish dessert ?  Early American settlers did not consider fruit cobblers dessert? Cobblers were often served for breakfast, and it was not uncommon to serve them as a main course.  It was not until the late 19th century that they became primairly desserts.  What happened to the good old days?

A couple of pounds of blueberries, a little sugar, lemon juice and a couple of tablespoons of flour and you got a rock n roll filling to lay under those fresh made biscuit tops.
Blueberry Cobbler with Brown Sugar Whipped Cream
Serves 8
Recipe from Bobby Flay


Ingredients:

For the Biscuits
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cold, cut into pieces
3/4 cup light cream, plus 2 tablespoons to brush on top of biscuits
1 large egg
2 tablespoons turbinado or raw sugar or 1 tablespoon granulated sugar
For the Cobbler
3 pints fresh blueberries
1/4 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
For the Whipped Cream
1 cup heavy cream, very cold
2 tablespoons light brown sugar
1 teaspoon vanilla extract
Directions:

For the Biscuits

1.  Preheat the oven to 350 degrees F.  Line a cookie sheetw ith parchment paper or non-stick baking mats, or use a non-stick cookie sheet.
2.  Sift together the flour, granulated sugar, baking powder, and salt in a large bowl.  Cut the butter into the flour mixture, rubbing them together with your fingers or pastry cutter, until the mixture is crumbly and sandy.  Whisk the 3/4 cup cream and egg together; add to the flour mixture and stir just until the dough comes together.
3.  Roll or pat dough out 1/2-inch thick on  alightly floured surface.  using a biscuit or cookie cutter, cut into eight 2-inch circles.  Transfer to the prepared cookie sheet.  Brush the tops with cream, sprinkle with turbinado sugar, bake until barely colden brown and still undercooked, 10 to 12 minutes. ( The biscuits can be made up to this point a day in advance.  Let cool and store in airtight container.)
For the Cobbler

1.  Preheat the oven to 375 degrees F.  Butter a 9-inch square baking dish.

2.  Mix together the blueberries, sugar, lemon juice, and flour in a large bowl and let sit for 15 minutes.

3.  Pour the mixture into he prepared dish, arrange the biscuits on top, and place the baking dish in the oven (put a rimmed baking sheet on a lower rack to catch any overflow.)  Bake until the mixture begins to bubble and the biscuits are golden brown, 25 to 30 minutes.

4.  Remove from the oven and let cool for 30 minutes before serving.

For the Whipped Cream

1.  Whip up all he ingredients together until soft peaks form.  Spoon the cobbler into bowls and top with whipped cream.

Enjoy!

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