I’ve crisped, crumbled, buckled and even grunted… but this is the first time I’ve ever cobbled. Although it can vary from region to region, a Cobbler is a fruit or savoury filling topped with a baked layer of something, whether it be pastry, cake or biscuit.
My version is kind of cakey, but because it is a thin layer and it’s got a cinnamon sugar crust, it’s also at the same time kind of pastry-like. I made mine with frozen wild blueberries because blueberry season is almost upon us here in Nova Scotia (we have some of the best darn blueberries in the whole wide world), and I need to make room for this years harvest.
There is nothing fancy in this recipe, so if you have the blueberries, chances are you’ll be ready to roll.
My Blueberry Cobbler
- 4 cups wild blueberries (fresh or frozen, if fresh, leave them damp after washing)
- 3 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
For the topping:
- 1/2 cup unsalted butter at room temperature
- 1/2 cup sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup all-purpose flour
- Cinnamon Sugar for top if desired
In an 8″ baking pan (you don’t need to grease it), combine the blueberries with the first amount of sugar, cornstarch, salt, cinnamon and lemon juice.
Cream together the butter and the sugar (I did this in a stand mixer with a paddle attachment), beat in the egg, vanilla and salt. Then, on low, mix in the baking powder and flour, mixing until just combined.
Spoon the batter on top of the blueberries, dabbing bits here and there so that it will be easy to spread.
Using an offset spatula, spread the batter as evenly as you can over the blueberries. If desired, sprinkle with a mix of coarse sugar and cinnamon (my Epicure Selections Cinnamon Sugar Grinder was perfect for this).
Bake in a preheated 375 oven (350 convection) for about 40 minutes. If you used frozen blueberries and they were pretty much thawed by the time you bake your cobbler, it might only take 35… that being said, if your cobbler doesn’t have a nice golden top, keep on baking a few minutes longer.
This baby is best served warm or at room temperature. We liked it with fresh whipped cream, but it’s also common to serve it with a big scoop of vanilla ice cream.
Enjoy! Bring on the new crop…