Chez Panisse’s Blueberry Cobbler
Updated May 17, 2018
Craig Lee for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
THE BERRIES
4 ½ cups fresh blueberries
⅓ cup sugar
1 tablespoon all-purpose flour
THE DOUGH
1 ½ cups all-purpose flour
½ teaspoon kosher salt
1 ½ tablespoons sugar
2 ¼ teaspoons baking powder
6 tablespoons cold unsalted butter, cut into ½-inch pieces
¾ cup heavy cream, plus additional for serving, if desired
Nutritional analysis per serving (4 to 6 servings)
56 grams carbs; 64 milligrams cholesterol; 441 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 4 grams fiber; 305 milligrams sodium; 5 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
- Step 2
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.
- Step 3
Put the blueberries in a 1 ½-quart gratin or baking dish. Make patties out of the dough, 2 to 2 ½ 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.
- Step 4
Let cool slightly. Serve warm, with cream to pour on top, if desired.
Private Notes
Comments
Delicious and very easy! I added some lemon zest and lemon juice to the berry/sugar/flour mixture to bring out the taste of the blueberries and it was amazing!
4 1/2 cups = 27 oz = 765 grams fresh blueberries
About as easy as dessert gets, added a dash of cinnamon and replaced the cream with buttermilk because buttermilk makes everything better. Served it to my foodie pals with local vanilla ice cream, everyone loved it. I have about a dozen cobbler recipes, this one is now number one.
Don't all cobblers prize the fruit above all? Come on, man.
Chez Panisse is known for great fresh produce and other ingredients. It's nice to hear that their show-off-the-berries recipe works well with berries home cooks can get. The best ice cream I ever had was when I made ice cream right away from blackberries we picked at a pick-your-own farm, with a sauce from the raspberries we picked. Chez Panisse's fruit ice cream was a very close second. When the blueberry bush in our yard is bigger, I'll have to try this recipe.
Followed the recipe to the letter, albeit using vegan butter and cream. The pastry topping was perfect — crisp, delicate and utterly delicious. But, like many experienced, the berries were a soupy mess. So disappointing. I love all sorts of cobblers, crisps, pies and bettys, and have made them for years. It’s not hard to get fruit to gel a bit. Next time I’ll use cornstarch or tapioca, lemon juice and my common sense.