A cobbler makes shoes. Shoes make the man. Man made fire. Fire creates ashes. Ashes fertilize soil. Soil bears trees. Trees produce fruit. Baked fruit needs a hat, but was mistakenly sent to the cobbler. Now, does the name make sense? In my dreams.
Ingredients
FILLING:
- 24 oz frozen blueberries
- 0175 cup granulated sugar
- 3 Tbsp lemon juice (1 large lemon)
- 1 tsp lemon zest, firmly packed
- 2 Tbsp tapioca starch
TOPPING:
- 1 cup flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp lemon zest, firmly packed
- 2 Tbsp granulated sugar, divided
- 6 Tbsp unsalted butter, cold, cut into ½ inch cubes
- 0.175 cup buttermilk
How to Make It
- Preheat the oven to 400°F.
- In a mixing bowl, combine blueberries, sugar, lemon juice, lemon zest, and tapioca starch. Pour the mixture into a baking dish. Transfer the baking dish to the oven and bake for 15 minutes. Stir halfway through to ensure berries are evenly warmed.
- While the berry mixture is warming, make the topping. In a large mixing bowl, whisk together flour, baking powder, salt, lemon zest, and 1 tablespoon of sugar.
- Add the butter cubes and incorporate into the flour mixture with a pastry cutter or squeeze with your fingertips until the pieces of butter are consistently smaller than peas. Add buttermilk and knead with your hands until a consistent dough forms.
- Remove berry mixture from the oven. Form 9 free-form biscuits from the dough and place evenly atop the berry mixture in the baking dish. Sprinkle the remaining 1 tablespoon of sugar atop the biscuit dough. Transfer the baking dish to the oven and bake for an additional 20-25 minutes, or until the topping is golden brown.
- Remove the cobbler from the oven and serve warm with ice cream or whipped cream.
