Cobbler has come to be synonymous with a too-sweet top crust over a too-sweet filling. The result is, er…you know. This recipe sweetens both of the key elements only slightly, so as to let the taste of the fruit shine through.
For the biscuit topping:
6 ounces (a generous cup) all-purpose flour
1 1/2 ounces (scant 1/4 cup) sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ounces butter (or 1 ounce each butter and lard), cold
1/2 cup lukewarm buttermilk
For the filling:
7 cups blueberries
3 ounces (scant 1/2 cup) sugar
grated zest of 1 1emon
1 tablespoon lemon juice
1 tablespoon cornstarch
Preheat your oven to 375. Combine all the ingredients for the filling and pour into a pie plate (it will form a mound in the plate, but don’t worry, it will cook down). Put the pan on a cookie sheet and put the sheet into the oven. Bake for about 35-40 minutes, until the filling is bubbling and thickened.
Meanwhile, prepare the biscuit topping. Combine the flour, sugar, leavening and salt, then rub in the fat until the texture resembles coarse meal. Measure out the buttermilk and have it ready.
When the fruit is ready, take it out of the oven and turn the oven up to 425. Combine the buttermilk with the biscuit mix, and with a spatula, bring the ingredients together gently into a dough. Tear the dough into eight pieces, and place on top of the hot filling. Sprinkle the biscuits with sugar and put the pan into the oven. Bake for 15=20 minutes, until the biscuit topping is browned. Let rest about twenty minutes and serve with vanilla ice cream.