Blueberry cobbler

My wife made blueberry cobbler for thanksgiving and in my opinion this is one of the best desserts she has made so far. The biscuit along with the blueberry fruit gives a fruity and crunchy texture not to mention the lemony sweetness added to it. Although the pictures do not do much justice, it was perfect!

Below is the recipe.

Cobbler biscuit dough ingredients

1.3 cups unbleached all purpose flour

3 tablespoons granulated sugar, divided

1.5 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons butter, melted

1/2 cup milk

1 to 2 tablespoons milk or 1 to 2 tablespoons butter,melted, for brushing top of dough

Filling ingredients

4 to 5 cups blueberries

1/2 cup granulated sugar

2 tablespoons unbleached all purpose flour

1 teaspoon grated lemon or lime zest (optional)

Preheat the oven to 375 deg F. Have ready an ungreased 8 or 9 inch square or rectangular baking pan and at least 2 inches deep.

To make the biscuit dough, combine the flour, 2 tablespoons of the granulated sugar, the baking powder, and salt. When completely combined, add the butter and milk. Stir just until it forms a sticky dough. Set aside

To make the filling, wash and pat dry the blueberries. In a large bowl, combine them with the sugar, flour, and lemon zest, if using. Spread evenly in the baking dish.

Using a tablespoon, scoop the dough over the fruit. There will be just enough to cover the fruit. Either leave the dough in shapeless blobs on the fruit or spread it out. Brush the top of the dough with the remaining 1 to 2 tablespoons milk or butter and the remaining 1 tablespoons sugar. Bake until the top is golden brown and the juices have thickened slightly, 45 to 50 minutes. Let cool for 15 minutes before offering to Krishna and then serving.

Yield: 6 to 8 servings

Serving suggestions & variations

If you want flakier dough, the butter should be cold and cut until the dough resembles coarse bread crumbs.

Hare Krishna