Blueberry Cobbler

Adapted from Dolester Mile’s recipe. I created my version to be baked in individual ramekins rather than a larger baking dish. No matter what vessel you serve this cobbler in, it’s going to be delicious. Chef Miles buttery crust combined with the sweetness of summer blueberries makes for a classic summer dessert.

My Dad worked in the clothing industry and he was traveled most of year so we saw him on the weekends even before my parents divorced when I was in sixth grade. Because of the nature of his job, he was able to take off most of the summer, this is when we would connect and recharge our relationship. We spent our time fishing, walking in the woods and visiting my Grandmother in North Carolina. One of my fondest memories of the time at my Dads was discovering the blueberry bushes across the street. Together we would pick blueberries to take to my Grandmothers house so she would make cobbler.

Dolester Miles recipe mirrors the flavors of my North Carolina grandmother. The only change I made was to create these as individual cobblers. In 2018, Miles won the James Beard outstanding pastry chef.

INGREDIENTS

Crust

2 and 1/2 cups all purpose flour, plus more for the work surface

5 tablespoons of sugar

2 and 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

9 tablespoons (1 stick plus 1 tablespoon) cold, unsalted butter, cut into cubes

1 cup cold heavy cream

1 large egg

1 teaspoon cold water

Filling:

8 pints fresh blueberries, stemmed and rinsed

1 cup sugar

2 tablespoons fresh lemon juice

3 tablespoons cornstarch

DIRECTIONS

Crust

1. Preheat oven to 325°F

2. Combine the flour, sugar, baking powder and salt in the bowl of a stand mixer. Add the butter and beat on medium-low speed just until the butter pieces become pea sized. Gradually add the cream, until the dough comes together.

3. Dust a rolling pin and work surface with flour, Roll the dough out to a 9” x 13” rectangle that is 1/4” thick. Using a 4” round cookie cutter, cut rounds out of rolled out dough. Continue to cut until you have at least 8 rounds.

Filling

1. Toss the blueberries in a large bowl with 3/4 cup of sugar, the lemon juice and cornstarch until evenly coated. Spoon the fruit mixture to the ramekins. Place crust rounds on top of the blueberry filled ramekins. Press dough gently around the ramekin rim to attach.

2. Wish together the egg and water in a small cup and brush the dough.

3. Sprinkle each ramekin with remaining 1/4 cup of sugar. Cut a vent in dough of each ramekin to release steam.

4. Bake on the middle of oven for 35 minutes, check at 25 minutes. Cobbler will be done with filling is bubbling and crust is golden brown.

Yield: 12 small ramekins

Check out our Blueberry Lemon Vodka Sparkle and Blueberry Compote, Brie and Sirloin Crostini