Saturday, August 11, 2012

Easy Blueberry Cobbler Recipe

My 10-year-old niece likes to flip though issues of Bon Appétit. Recently, I told her to pick up a recipe and we would make it together. This is the recipe she chose. It was super simple and she had a lot of fun making it. So easy, even a kid can do it!
Easy Blueberry Cobbler Recipe
From Bon Appétit


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 juice1 tablespoon finely grated lemon zest


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).
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. Best served with vanilla ice cream.

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