Monday, May 19, 2014

Blueberry Cobbler with Brown Sugar-Whipped Cream

 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


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


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.



Nammi said...

yumm I want to try this!! have never made cobblers , always made crumble but never a cobbler.

Hamaree Rasoi said...

Simply lovely and mouthwatering blueberry cobbler. Wonderfully prepared. Would love to try this one out very soon.

Sam Hoffer / My Carolina Kitchen said...

Cobblers are comfort food through and through.

From the Kitchen said...

I'm waiting for blueberries to ripen around here. And, I always like leftovers for breakfast.


Karen (Back Road Journal) said...

Your biscuit cobbler sounds great…I'd love to start my day with a dish. said...

brown sugar whipped cream, wowza! this looks like it might just hop on my Memorial Day menu, thanks Velva!

Kitchen Belleicious said...

your cobbler looks divine:) the brown sugar is the key and the juices soaking up in the biscuit is making my mouth water

We are not Martha said...

Love the look of this! 'Tis the season for blueberries and cobblers :)


The JR said...

Yummy, I noticed my blueberries are loaded to the T

Farm Girl said...

I am going to try this and then have it for breakfast. :) What a great idea, I do love cobblers with biscuits on top. Not to mention anything with blueberries.

Tree Hugger - Suzan said...

Oh Velva!! Now this recipe I'm copying and will make!! I love cobblers and I bet you can use blackberries or strawberries instead of the blueberries too! I love blueberries and they're so good for you !!
THANK YOU for sharing!!

Big Dude said...

our blue berries should soon be ready and I think a cobbler like this should definitely be on the menu.

That Girl said...

I could certainly do a cobbler for a breakfast or a main meal.

Michelle said...

This does look like it would be good for breakfast!

~Lavender Dreamer~ said...

That looks delicious! I can't eat sugar but I love fresh blueberries on my oatmeal in the mornings! They are in season here in FL right now! Hugs, Diane

Rebecca Subbiah said...

looks so good an American classic

Mary Lee said...

What a lovely presentation! I've never seen one with the biscuit rounds on top. It looks sinfully delicious. It's one of those things I don't dare eat in front of company. I'd have the bluest teeth at the table.

nancy at good food matters said...

In just a couple of weeks, my blueberries will be ripe and ready (that is, if the birds don't get 'em) Blueberry cobblers are the best!

Barbara said...

Definitely the season for crisps, cobblers and the like. My favorites! Love this one, but better yet, the brown sugar whipped cream. Why didn't I think of that?

Angie Schneider said...

This looks mighty delicious!

Ann Jones said...

I am a sucker for anything with blueberries :) This looks like such great comfort food!

Catherine said...

One of my favorites!! I love blueberries and cobbler with whipped cream is the best. Blessings, Catherine

Chaya said...

I just made blueberry muffins but a cobbler has so many more yummy blueberries. It is a better choice and hubby would love it.

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