Chez Panisse’s Blueberry Cobbler - Revision history

Griscom: /* Method */

2025-06-22T20:36:57Z

Method

← Older revision		Revision as of 20:36, 22 June 2025
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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.

Griscom: /* Source */

2025-06-22T20:36:31Z

Source

← Older revision		Revision as of 20:36, 22 June 2025
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	==Source==		==Source==

	~~New York Times~~ https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler		[https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler New York Times]

Griscom: /* Ingredients */

2025-06-22T20:34:42Z

Ingredients

← Older revision		Revision as of 20:34, 22 June 2025
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	==Ingredients==		==Ingredients==

	~~_The Berries_~~		''The Berries''

	* 4 1/2 cups fresh blueberries		* 4 1/2 cups fresh blueberries
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	* 1 tablespoon all-purpose flour		* 1 tablespoon all-purpose flour

	~~_The Dough_~~		''The Dough''

	* 1 1/2 cups all-purpose flour		* 1 1/2 cups all-purpose flour

Griscom: /* Source */

2025-06-22T20:32:29Z

Source

← Older revision		Revision as of 20:32, 22 June 2025
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	==Source==		==Source==

	https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler ~~New York Times~~		New York Times https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler

Griscom: /* Ingredients */

2025-06-22T20:31:40Z

Ingredients

← Older revision		Revision as of 20:31, 22 June 2025
Line 10:		Line 10:
	==Ingredients==		==Ingredients==

	~~The Berries~~		_The Berries_

	* ~~4½cups~~ fresh blueberries		* 4 1/2 cups fresh blueberries
	* ~~⅓cup~~ sugar		* 1/3 cup sugar
	* ~~1tablespoon~~ all-purpose flour		* 1 tablespoon all-purpose flour

			_The Dough_

	~~The Dough~~
	* 1 1/2 cups all-purpose flour		* 1 1/2 cups all-purpose flour
	* 1/2 teaspoon kosher salt		* 1/2 teaspoon kosher salt

Griscom: Created page with "==Summary== This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only ⅓ cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough. —Molly O'Neill ===Yield=== 4 to 6 servings ===Time=== 1 hour 15 minutes ==Ingredients== The Berries * 4½cups fresh blueberries * ⅓cup sugar * 1tablespoon all-purpose flour The Dough * 1 1/2 cup..."

2025-06-22T20:30:33Z

Created page with "==Summary== This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only ⅓ cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough. —Molly O'Neill ===Yield=== 4 to 6 servings ===Time=== 1 hour 15 minutes ==Ingredients== The Berries * 4½cups fresh blueberries * ⅓cup sugar * 1tablespoon all-purpose flour The Dough * 1 1/2 cup..."

New page

==Summary==
This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only ⅓ cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough. —Molly O'Neill

===Yield===
4 to 6 servings

===Time===
1 hour 15 minutes

==Ingredients==

The Berries

* 4½cups fresh blueberries
* ⅓cup sugar
* 1tablespoon all-purpose flour

The Dough
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon kosher salt
* 1 1/2 tablespoons sugar
* 2 1/4 teaspoons baking powder
* 6 tablespoons cold unsalted butter, cut into ½-inch pieces
* 3/4 cup heavy cream, plus additional for serving, if desired

==Method==
# 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.

# 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.

==Source==

https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler New York Times