This cobbler, which comes from the legendary founding Pastry Chef of Chez Panisse, Lindsey Remolif Shere, centers the flavor of berries above all, using a scant ⅓ cup of sugar. The dough circles for the top are placed so they don’t cover all the berries, and the juice from bubbles up around the dough, turning them into something akin to biscuit islands.
Even though we think the best way to enjoy the fruits of the season is to rinse them in our (new!) Fruit Bowl or Berry Bowl and eat them as-is, there's no denying the alchemy that occurs when they meet a little bit of heat and sweetness.
Serve it up hot in an elevated Max Lamb Footed Bowl, or eat it straight out of the baking dish.
Ingredients:
Yield: 4 to 6 servings
For the berries:
4½ cups fresh blueberries
⅓ cup sugar
1tablespoon all-purpose flour
For the dough:
1½ cups all-purpose flour
½t easpoon kosher salt
1½ tablespoons sugar
2¼ teaspoons baking powder
6 tablespoons cold unsalted butter, cut into ½-inch pieces
¾ cup heavy cream, plus additional for serving, if desired
Method:
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Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
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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.
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Put the blueberries in a 1½-quart gratin or baking dish. Make patties out of the dough, 2 to 2½ inches in diameter and ½-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.
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Let cool slightly. Serve warm, with cream to pour on top, if desired.
