The Blueberry Cobbler Recipe is a classic summer-fruit dessert, easy to make and great for a hungry family.
shallow ovenproof dish
For the filling:
3 1⁄2 cups blueberries
2 large peaches or 2 apples, cored,
peeled, and diced
2 tbsp sugar
finely grated zest of ½ lemon
For the cobbler:
1 1⁄2 cups all-purpose flour
1 tsp baking powder
1⁄3 cup sugar, plus 1 tbsp
pinch of salt
5 tbsp unsalted butter,
chilled and diced
½ cup buttermilk
1 large egg
handful of sliced almonds
1 Preheat the oven to 375°F (190°C). Put the fruit in the dish and add sugar and zest.
2 For the cobbler topping, sift the flour, baking powder, sugar, and salt into a bowl.
3 Add the butter and mix with your fingers until the mixture resembles bread crumbs.
4 Beat together the buttermilk and egg, add to the dry ingredients, and mix to form a dough.
5 Place walnut-sized spoonfuls over the fruit, leaving space for the mix to spread.
6 Press the balls of mixture down lightly to help them combine with the fruit.
7 Evenly sprinkle over the flaked almonds and the remaining 1 tablespoon sugar.
8 Bake for 30 minutes, until golden and bubbling. If it browns quickly, cover with foil.
9 Insert a skewer into the middle of the center “cobble.” It should emerge clean.
10 If the skewer has uncooked mixture on it, return the cobbler to the oven for another 5 minutes, then take out and test again. Leave the cobbler to cool briefly before serving straight from the dish, with plenty of custard or cream. Best eaten the same day.
|Blueberry Cobbler Recipe|