Our latest summer addiction: Blueberry Cobbler! Ripe and juicy blueberries with a hint of fresh lemon topped with a sweet and buttery cinnamon-sugar cookie-esque cobbler topping.
PREP: Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch ceramic or glass pan. (Do not use metal; it can cause the fruit to have a metallic flavor.)
FILLING: Make sure blueberries are 100% dry -- any moisture on the blueberries makes for a less flavorful and overly juicy cobbler. Add blueberries to a large bowl. Toss gently with lemon juice and zest. Add in the brown sugar, white sugar, cinnamon, cornstarch, and vanilla. You can also season here if desired with a pinch of salt (I add 1/8 teaspoon). Stir gently until combined and then transfer to the prepared pan along with any accumulated juices. Bake filling (without topping) for 10 minutes at 350 degrees F.
CRUMBLE TOPPING: Melt the butter and allow plenty of time for the melted butter to come back to room temperature. If it is too hot, it will melt the sugar and make the topping greasy. To the melted butter add in the flour, baking powder, salt, sugar, and vanilla. Stir until just combined. Do not overmix. Mixture should crumble; if it is too wet, add a touch (2-3 tablespoons) additional flour. Crumble mixture with your fingers and sprinkle over the partially baked blueberries. Do not press the crumble mixture down. In a small bowl, stir together the sugar and cinnamon. Sprinkle evenly on top of the crumble topping. Return to the oven for 45-50 more minutes or until topping is lightly browned and blueberries have begun to gel & bubble at the edges. (Note 2)
ENJOY: Remove from the oven and let stand for 20-30 minutes to thicken and gel. Serve with fresh whipped cream or vanilla bean ice cream.
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Notes
Note1: It is important the blueberries are 100% dry before using in this recipe. If they are even a little wet from being washed, the cobbler is far too wet and juicy (it doesn't thicken/gel as nicely).Note 2: Every oven is a little different, so how do you know when this cobbler is done? The filling should be bubbly around the sides and edges with a gel-like appearance, and the top should be a deep golden brown. No parts of the cookie/cobbler topping should be wet or gooey looking.