Fresh Blueberry Cobbler is the best way to celebrate summertime’s bounty of blueberries. This delicious cobbler is best served with a big scoop of sweet vanilla ice cream.
Quick & Easy Tip: You can crisscross the dough over the blueberry filling as an alternative to the woven lattice on this cobbler.
Blueberry Cobbler
Yields: 8 servings
Ingredients
- 8 cups fresh blueberries
- ⅔ cup plus 1 teaspoon sugar, divided
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ⅓ cup all-purpose flour
- ⅓ cup cold water
- 1 tablespoon fresh lemon juice
- Pie Dough (recipe follows)
- 1 tablespoon heavy whipping cream
- Ice cream, to serve
Instructions
- Preheat oven to 375°.
- In a 3-quart heavy-bottomed stainless steel saucepan, combine blueberries, ⅔ cup sugar, salt, and nutmeg. Using a potato masher, gently mash until blueberries begin to release their liquid. Stir until sugar is moistened.
- In a small bowl, whisk together flour and ⅓ cup cold water. Stir flour mixture into blueberries. Bring to a simmer over medium heat, stirring until mixture begins to thicken. Stir in lemon juice. Spoon blueberry mixture into a shallow 2-quart baking dish.
- Let Pie Dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 12×9-inch rectangle. Cut dough lengthwise into 8 strips. Arrange strips in a lattice design over filling. Trim excess dough to edge of dish. Brush dough with cream, and sprinkle with remaining 1 teaspoon sugar. Place dish on a rimmed baking sheet.
- Bake until crust is golden brown and filling is bubbly, about 43 minutes. Let cool completely on a wire rack. Serve with ice cream.
Pie Dough
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- ½ cup cold unsalted butter, cubed
- 3 to 4 tablespoons ice water
Instructions
- In the work bowl of a food processor, pulse together flour, salt, and sugar until combined. Add cold butter, and pulse until mixture is crumbly. Add ice water, 1 tablespoon at a time, pulsing just until combined. Turn out dough onto a lightly floured surface, and shape into a 5-inch disk. Wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
