It's almost Labor Day, that bittersweet holiday in which Americans say goodbye to summer. We gather around our grills, use up the last of the season's fruit and do what we can to enjoy the last of these warm days.
I don't think that anyone would argue that blueberry pie is a quintessential summer treat, or in this case, blueberry cobbler. There’s just something about sweet, gooey blueberries topped with a soft cinnamon topping that most are unable to resist. Try topping it with fresh whipped cream or rich vanilla ice cream for a cobbler à la mode.
I am always excited when I start seeing big, plump spring and summer fruits at the store, so I couldn’t wait to throw them into something delicious to serve to friends and family at one of our final summer barbecues. I served the cobbler straight out of the cast iron pan, which is just so appetizing to me.
It's rustic and fun, plus everyone can scoop out however much they like, and hopefully come back for seconds or thirds (I know I did). If you’re dealing with rain and gloom this week, like we are in New York, then I recommend making this blueberry cobbler to raise your spirits and awaken your tastebuds.
Full recipe below.
Whisk together your cornstarch and water first, so they don't clump together.
Then toss the cornstarch mixture with the blueberries, lemon juice and sugar.
Get your cobbler batter together by whisking your flour, sugar, baking powder, salt and cinnamon together.
Then cut in the butter until the mixture turns to pea-sized crumbs.
Whisk in your warm water and set aside.
Bring your blueberry mixture to a boil over medium-high heat, then remove from the stove.
Drop dollops of dough over your blueberries - don't worry about making it perfect!
Cool slightly before serving and spoon onto plates for your eager guests.
Rustic Blueberry Cobbler
Instructions:
1. Preheat your oven to 400 degrees F. Combine the cornstarch and ¼ cup water in a large bowl, then toss together with the blueberries, lemon juice, and sugar. Put your blueberry mixture in a cast iron skillet (or any other oven proof skillet) and place over medium-high heat. Bring the mixture to a boil, stirring occasionally so that all of the berries get a bit cooked, then remove from the heat and set aside.
2. Whisk together the flour, sugar, baking powder, salt, and cinnamon. Cube your cold butter and cut it into the flour mixture with a pastry cutter or your hands until pea-sized crumbs form. Whisk in the hot water, and when everything is combined, drop dollops of the dough over the blueberries; it doesn’t have to be at all perfect.
3. Place the pan in the oven and bake for 25-30 minutes, until the topping is golden and set and the blueberries are bubbling. Allow to cool for at least 10 minutes or so before serving. This will keep well in an airtight container for up to 3 days, or frozen for up to 3 months.