Blueberry Cobbler

Cobbler_1Cobbler_2

Makes: 6 to 8 servings
Time: About 1 hour

My friend John Willoughby found this recipe in a southern boardinghouse nearly 20 years ago. It’s become my go-to cobbler recipe, because it’s essentially perfect. I love this with blueberries, but you can make it with any fruit you like.

Cobbler dough is somewhere between a biscuit and a cookie: fluffy, a bit flaky, buttery, and at least slightly sweet. The key is not overmixing the dough; get it so that it’s just combined, barely holding together, then drop it onto the filling in mounds, leaving space for steam to escape from the cooking fruit. Recipe from How to Cook Everything.

4 to 6 cups blueberries or other fruit, washed and well dried, peeled and sliced as necessary
1 cup sugar, or to taste
8 tablespoons (1 stick) cold unsalted butter, cut into bits, plus some for the pan
1 /2 cup all-purpose flour
1 /2 teaspoon baking powder
Pinch salt
1 egg
1 /2 teaspoon vanilla extract

 

1. Heat the oven to 375°F. Toss the fruit with half the sugar and spread it in a lightly greased 8-inch square or 9-inch round baking pan.

2. Combine the flour, baking powder, salt, and remaining 1/2 cup sugar in a food processor and pulse once or twice. Add the butter and process for 10 seconds, until the mixture is well blended. By hand, beat in the egg and vanilla.

3. Drop this mixture onto the fruit by tablespoon-fuls; do not spread it out. Bake until golden yellow and just starting to brown, 35 to 45 minutes. Serve immediately.

Posted in American, Baking

40 Comments

  1. Chris MacAskill said...

    Yikes, I’m a big fan of Mark’s and read most of his articles, but after looking at this recipe I thought I must’ve found the wrong Mark Bittman. Except for the blueberries, this looks like the junk food that is making Americans fat and sick.

    • Mandy said...

      Lighten up francis. The more homemade desserts I make for my guys, the less they run to the candy aisle for processed junk. It’s ok to treat ourselves.

    • Shirley said...

      Actually it is not. I have been baking for years and cobbler usually has at least 2 cups of white flour and 3 cups of white sugar.

    • Cameron Prather said...

      This is DELICIOUS! Your comment/complaint is boring and useless.

    • Cindy said...

      So we should make all dessert recipes illegal? This is not what’s making American’s fat. It’s the decades of low-fat, low-protein, high-carb diet the government and its nutrition experts foisted on us. While the fortunate Europeans were still eating butter, cream and cheese and we were eating margarine and butter substitute, eliminating eggs from our diets and cooking everything in Crisco and polyunsaturated fats that oxidize at low temperatures. An occasional dessert is not going to kill anybody, and as desserts go, this one is pretty conservative on the sugar and flour and butter front. Also, it says sugar to taste. It would be easy to do this with less sugar.

  2. Gail Weiss said...

    I’m actually disappointed- I have a kilo of blueberries on my counter but no food processor. So I’ll look for a recipe that seems to be more mixer friendly. Also one with less sugar or with lemon juice added to give it some tartness.

    • Mandy said...

      Hello. I don’t have a food processor and I made the recipe just fine with a mixer. Recipes are guides, they can be changed and altered to suit the tastes (or appliances) of the baker.

    • Shirley said...

      I use a mixer, it works fine.

  3. Ivy Vann said...

    It doesn’t require a food processor. I make it all the time without. Mix the dry ingredients (and, BTW, I don’t add any sugar to the berries), mix in the beaten egg (use your fingers if you need to) and the vanilla. Sprinkle the flour mixture on the berries, dot with butter, and bake.

  4. Suzanne Brooks said...

    Made last night and was very good. I’ll add a dash of lemon juice next time. ( and btw, I like the way that we are not even allowed to have dessert anymore without people bringing up the fact that it’s killing us. People are fat because they make poor choices over and over. You wouldn’t eat this morning , noon, and night. )

  5. YoBimbo said...

    Whoa. This post really brought out "teh stoopid." First of all – get over your fat bias. Food doesn’t make people fat – choices do – mental illness does. What a mean-spirited and uninformed comment to make. This is an old recipe – what do you think people did before food processors? Throw up their hands and look for something easier? Cut the butter in by hand with a pastry cutter. Using a food processor is simply faster (and more cleanup, imo). Oh, and? Why can’t you add reduce the sugar and add some lemon juice without being told to do it? Just, wow.

  6. nprasad said...

    delicious recipe. cut down the sugar for the blueberries because we used freshly picked berries that were pretty sweet. i’m still not done searching for the perfect cobbler recipe (with lots of crust), but this was a wonderful way to showcase perfect blueberries.

  7. Floyd Hagan said...

    This is the way my grandma made this. But she didn’t use a machine, they used their hands. If had to wait on mixer & food processing we probably would of went hungry.

  8. Sandra Sims said...

    So easy and good!

  9. Mike said...

    I really don’t understand your post? Blueberry cobbler is a very old dish and his recipe is not unusual at all.

    To ascribe it to a fast food approach to cooking is a bit bizarre?

  10. Janice said...

    I have a co-worker that has a blueberry farm — and am always looking for recipes when I get my berries. This was excellent! My husband is not much of a cobbler lover — but he loved this one.

  11. Gayle said...

    OK giving this one a go, but I was scratching my head in puzzlement over the ratio of butter to flour. I have this in the oven as I speak and will see when it comes out. But I am thnking that the next version will need more flour for the cobble effect. I did cut back on the butter using only 4 Tblspoons. Used all the sugar… hey its dessert with ice cream or greek yogurt! Added raspberies to some of the blueberries and used a full 6 cups of fruit.

  12. montbongi said...

    Just tried it tonight, used a whisk and no machines. Fresh Quebec blueberries and light brown sugar instead of white – what a delight? Thanks for another simple and quick recipe.

  13. Bonnie said...

    Umm junk food? When did fruit become junk food? Fresh blueberries and peaches never made anyone sick or fat! In fact this is a healthy dessert. Moderation is key, ya moron.

  14. Mary said...

    People who can’t be nice should not comment at all.
    Thanks for this great recipe.

    • Joan Nance said...

      These replies gave me great big ole ‘chuckle! I’m using this recipe right now! You have to have something rich and delish sometimes to make life enjoyable.

  15. steven said...

    excellent recipe! fresh, delicious, not too sweet. i did not have access to machinery so just used a knife to cut the butter in small squares and mixed everything by hand. no problem. i used a 12 x 8 deep dish and that could barely hold 4 pounds of fresh blueberries so i don’t know how you do the recipe with more berries than that. i sprinkled the blueberries with the juice of half a fresh lemon and a little bit of cinnammon. i made double the amount of dough and was glad i did. required a little more cooking time but it gave me the right ratio of cobbler to blueberry.

  16. Terri said...

    I made this a couple of weeks ago to take to a cookout with friends. It was gone in no time! Great recipe and so easy!! Thank you :)

  17. D. Chapman said...

    I made this two days ago. I used butter straight from the fridge but once the cobbler was in the oven, the batter just melted and sank into the cobbler. I wound up with blueberry pudding. It’s also quite sweet so I would recommend cutting back on the sugar unless your blueberries are very tart. Nonetheless, the dinner guests loved it.

  18. Dawn said...

    Blueberry cobbler recipe looks amazing.

  19. Laura Jane said...

    I made this recipe yesterday, and it is just so delicious! For those cutting back on sugar, I used less than 1/4 cup mixed with the blueberries, and I will not use any more in the future, especially with the beautiful summer blueberries in the Midwest right now. It was just the right amount of sweetness. Ate it warm with vanilla ice cream– wonderful!

  20. Sara said...

    I do not have a food processor, but this gives me an excuse to make my hands messy! (Which is half the fun, IMO.)

  21. Andrea said...

    Had the blueberries and stumbled upon this recipe.. easy and came out very tasty! I don’t have a processor either..just a pastry cutter. Cut the bits of cold butter into the flour mix, added the egg and extract then plopped onto the berries. I added a few ripe peaches since I love the combo. Will make this again. Thanks!

  22. Lisa said...

    This recipe is incredible!!! Who cares if I don’t survive it, at least I’ll die happy!! Live a little! Life is too short!

  23. Paul Flattery said...

    I love this recipe – you can make it in less than 10 minutes.
    I use gluten free flour and I cut the sugar on the fruit way down. Did it with cherries and used no sugar with the fruit – amazing!

  24. SC said...

    I absolutely love this cobbler recipe – it is one of the best I’ve had. Not thick and lumpy, but light and delicious. I do cut the sugar down by a quarter cup. This goes well with other fruit and mostly use it for peach cobbler. Depending on how juicy the fruit I add a little quick cook tapioca to thicken up the juice some.

  25. Paul said...

    I don’t normally do desserts but a surfeit of fresh cherries made me look for a recipe. Remarkably, using this recipe (no sugar with the fruit), I found an AMAZING dish (especially when served with local San Juan Islands ice cream). I did it again with blueberries for a gathering of friends and everyone wanted the recipe. It is an easy, foolproof, dish that can be made in less than 10 minutes. I now make a pie a week!

  26. Willa said...

    Against my better judgment, I complied with the recipe and only added 1/2 C flour, even though the dough was goopy. Sure enough, the topping came out like melted cookies. Ick. Not the fluffy biscuity thing I was promised. Don’t know what I did wrong, this kind of recipe shouldn’t be *that* sensitive to things like humidity fluctuations in the flour.

    Also, I used frozen blueberries, half of which were thawed (accidentally…), so I was able to drain those, but the frozen ones left quite a bit of liquid in the pan. I think if I’d added some cornstarch to them it would have been a lot better. Or just let them thaw and poured the juice off to drink!

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