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Description
This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough.
Ingredients
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4 1/2cups fresh blueberries 1/3cup sugar 1tablespoon all-purpose flour 1 1/2cups all-purpose flour 1/2teaspoon kosher salt 1 1/2tablespoons sugar 2 1/4teaspoons baking powder 6tablespoons cold unsalted butter, cut into 1/2-inch pieces 3/4cup heavy cream, plus additional for serving, if desired
Directions
Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside. To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened. Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes. Let cool slightly. Serve warm, with cream to pour on top, if desired.
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