Chez Panisse’s Blueberry Cobbler

NY Times recipe from Molly O’Neill who states, “This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough.”

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Chez Panisse’s Blueberry Cobbler

  • Total time: 1 Hour
  • Servings: 6 Servings

Ingredients

Berries:

  • 4 1/2 Cups Fresh Blueberries
  • 1/3 Cup Sugar
  • 1 Tbsp All-Purpose Flour

Dough:

  • 1 1/2 Cups All-Purpose Flour
  • 1/2 tsp Kosher Salt
  • 1 1/2 Tbsp Sugar
  • 2 1/4 tsp Baking Powder
  • 6 Tbsp Cold Unsalted Butter, cut into 1/2-inch pieces
  • 3/4 Cup Heavy Cream, plus additional for serving, if desired

Directions

  • 1)

    Preheat the oven to 375°F. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.

  • 2)

    To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.

  • 3)

    Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.

  • 4)

    Let cool slightly. Serve warm, with cream to pour on top, if desired.

Notes

From the Website:

“4 1/2 cups = 27 oz = 765 grams fresh blueberries”

“Delicious and very easy! I added some lemon zest and lemon juice to the berry/sugar/flour mixture to bring out the taste of the blueberries and it was amazing!”

“About as easy as dessert gets, added a dash of cinnamon and replaced the cream with buttermilk because buttermilk makes everything better. Served it to my foodie pals with local vanilla ice cream, everyone loved it. I have about a dozen cobbler recipes, this one is now number one.”

Source: https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler