Blueberry Cobbler
serves 6-8
An old-fashioned dessert with a modern-day crust.
Read more about this recipe at the Washington Post.
For the whole-wheat topping:
1 cup whole-wheat flour
1/2 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt, or to taste
1 stick (4 ounces) unsalted butter, chilled and cut into small pieces
1/2 cup heavy cream
For the cobbler:
Butter for greasing the pan
3 tablespoons quick-cooking tapioca
2 teaspoons lemon juice
1/2 cup sugar, plus
2 tablespoons (separated)
1/8 teaspoon salt
2 pints blueberries, rinsed and drained
prep: 20 minutes
total: 45 minutes
medium bowl
pastry blender or 2 knives
9-inch square baking dish
large skillet
1. For the whole-wheat topping: In a medium bowl, combine the dry ingredients and, using a pastry blender, two knives used in scissor fashion or your fingers, blend in the butter until the mixture resembles coarse crumbs. Add the cream, stirring gently with a fork until a dough is formed that pulls away from the sides of the bowl. Set aside.
2. For the cobbler: Preheat the oven to 400F. Lightly grease baking dish and set aside.
3. In a large skillet over medium heat, combine the tapioca, lemon juice, 1/2 cup of the sugar, salt and the blueberries. Cook the mixture, stirring occasionally, until it has thickened slightly, about 10 minutes. Pour into the baking dish.
4. To assemble, crumble the whole-wheat topping over the fruit in the baking dish and sprinkle the remaining 2 tablespoons sugar on top. Bake for 25 to 30 minutes, until the topping is golden and the fruit is hot and bubbly. Serve warm.
