These were great with a little vanilla ice cream
Original Recipe by Soa Davies - Bon Appetit Magazine
- 1 1/2 cups plus 3 Tbsp. 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 Tbsp. crème fraîche or sour cream
- 6 cups fresh blueberries (about 2 lb.)
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- Preheat oven to 375°. Whisk 1 1/2 cups flour, 3 Tbsp. 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 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-oz. 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.
Modified for Egg: Sprinkled tops of dough with sugar. Used 14 oz glazed ceramic bowls. Dome temp 400. Indirect, legs up, grate on top. Turned every 10 minutes.
Since my wife doesn't like blueberries, I also made an apple one, top sprinkled with cinnamon sugar.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA