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Blueberry–drop biscuit cobbler

blueberry–drop biscuit cobbler

6-8 SERVINGS
When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and its ragged topping is both tender and crunchy. It’s especially good with vanilla ice cream.
  • Ingredients
  • 1 1/2 cups plus 3 Tbsp. all-purpose flour
  • 3 Tbsp. plus 1 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 6 Tbsp. (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 Tbsp. fresh lemon juice
  • 1 Tbsp. finely grated lemon zest
Products used in recipe
Directions
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. Let cool for at least 1 hour.

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