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From America's Test Kitchen Season 6: Summer Fruit Desserts
Too often, blueberry cobbler means a filling that is too sweet, overspiced, and unappealingly thick. We wanted a not-too-thin, not-too-thick filling where the blueberry flavor would be front and center. And over the fruit, we wanted a light, tender biscuit topping that could hold its own against the fruit filling, with an ingredient list simple enough to allow the blueberries to play a starring role.
We prepared a not-too-sweet filling using 6 cups of fresh berries and less than a cup of sugar. Cornstarch worked well as a thickener—it thickened the fruit’s juice without leaving a starchy texture behind. A little lemon and cinnamon were all that were needed to enhance the filling without masking the blueberry flavor. For the topping, ease of preparation was our guiding principle, so we made light, rustic drop biscuits enriched with a little cornmeal. Adding the biscuit topping to the cobbler after the filling had baked on its own allowed the biscuits to brown evenly and cook through. A sprinkling of cinnamon sugar on the dropped biscuit dough added a pleasing sweet crunch.
Serves 6 to 8
While the blueberries are baking, prepare the ingredients for the biscuit topping, but do not stir the wet into the dry ingredients until just before the berries come out of the oven. A standard or deep-dish 9-inch pie pan works well; an 8-inch-square baking dish can also be used. Vanilla ice cream or lightly sweetened whipped cream is the perfect accompaniment. To reheat leftovers, put the cobbler in a 350-degree oven for 10 to 15 minutes, until heated through.
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