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Chez Panisse’s Blueberry Cobbler: Difference between revisions
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==Method== | ==Method== | ||
# Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside. | # Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside. | ||
# To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened. | # To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened. | ||
# Put the blueberries in a 1½-quart gratin or baking dish. Make patties out of the dough, 2 to 2½ inches in diameter and ½-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes. | # Put the blueberries in a 1½-quart gratin or baking dish. Make patties out of the dough, 2 to 2½ inches in diameter and ½-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes. | ||
# Let cool slightly. Serve warm, with cream to pour on top, if desired. | # Let cool slightly. Serve warm, with cream to pour on top, if desired. | ||