Blueberry-Drop Biscuit Cobbler

I was looking for a simple dessert after a meal of hamburgers and grilled chicken/goat cheese and arugula sandwiches.  This was the perfect ending.  Served with some simple vanilla Blue Bell ice cream.  I'm from Texas OK?  I love Blue Bell.  The little creamery in Brenham, Texas.

 

Blueberry-Drop Biscuit Cobbler

Bon Appétit  | August 2012

by Soa Davies

user rating

100% would make it again

at a glance

main ingredients Blueberry
type Kid-Friendly,  Quick & Easy,  Pie/Tart
dietary considerations Vegetarian,  High Fiber

enlarge image

yield: Makes 6 to 8 servings

active time: 15 minutes

total time: 2 hours (includes baking and cooling time)

When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and... more ›

Ingredients

• 1 1/2 cups plus 3 tablespoons all-purpose flour
• 3 tablespoons plus 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces
• 1/2 cup plus 1 tablespoon crème fraîche or sour cream
• 6 cups fresh blueberries (about 2 pounds)
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest

Preparation

Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).

Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.

Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.

Baked French Toast Casserole

This is a wonderful brunch recipe that will satisfy the children as well as the adults.  The French Toast casserole is made the night before so all you have to do is bake it at the last minute. Baked French Toast Casserole presented by The Buttonwood Inn on Mt. Surprise

with Pecan and Wild Blueberry Topping INGREDIENTS: 1 (16 oz) loaf supermarket French or Italian bread, sliced into 1-inch pieces 1 tablespoon unsalted butter, softened (to coat baking dish) 8 large eggs 2-1/2 cups whole milk 1-1/2 cups heavy cream 1 tablespoon granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Topping: 4 tablespoons (1/2 stick) unsalted butter, softened 3/4 cup packed light brown sugar 1-1/2 tablespoons light corn syrup 1 cup pecans, chopped coarse 1 cup wild Main blueberries (can substitute regular blueberries) PREPARATION: 1. Casserole: Spread the bread cubes in a baking pan and bake for 15 minutes or until dry and hard at 325 degrees. Pull out of oven to cool. 2. Butter a 13 x 9 inch baking dish and pack the dried bread cubes into it. Whisk the eggs in a large bowl until combined. Then whisk in the milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture over the bread cubes. Cover the entire mixture with plastic wrap and push the bread down into the egg mixture until soft and well coated. Refrigerate overnight. 3. Topping: Stir the butter, brown sugar, and corn syrup together until smooth and then stir in the pecans. Wrap in plastic wrap and also refrigerate overnight. 4. Bake and serve: Unwrap the casserole and bake in a preheated 350 degree oven for 45 minutes. Pull out and sprinkle the blueberries on top, then the pecan topping mixture and bake for another 15 minutes until golden brown and bubbling. Serve immediately with warmed maple syrup.