It looks as if we’re back to the chilly winter days in the city; it’s been cold and raining ever since Saturday night! I’d much rather have this than the hot and humid days of summer, though, so I’m not complaining. We managed to get plenty of fun in this weekend despite the weather. Friday night, we grabbed a slice at Best Pizza, then Kramer, his sister Rachel, and I went to see one of our favorite bands, Andrew Jackson Jihad, play at The Knitting Factory in Brooklyn. AJJ are actually from Phoenix, so it’s always fun to see bands doing well that you grew up going to see play at coffee houses and tiny little venues around the valley. After the show, I will admit, we grabbed another slice before going home. On Saturday, we had some friends over – I, of course, made a few things, one of which being this Blueberry Cobbler, and we just hung out and ate. Sunday, Kramer and I slept until past 11 AM, which never happens but felt amazing, had leftovers for breakfast (or lunch, I suppose, at that point) and went to see Lockout in the city. I was at least expecting it to be a fun action movie, but I’m sad to say that I was bored for most of it. Oh well, I suppose that they can’t all be winners. Luckily, The Five-Year Engagement comes out this upcoming weekend, and I am certain that it will make up for this weekend’s bad movie-going experience.
As I mentioned, Kramer and I had some friends over on Saturday night, which was one of the reasons that I made this cobbler. It might have been my favorite thing that I made that night, but I am partial to anything cobbler or pie related. There’s just something about sweet, gooey blueberries topped with a soft cinnamon topping that I am unable to resist. 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. I served the cobbler straight out of the cast iron pan, which is just so appetizing to me; everyone can scoop out however much they like, and hopefully, come back for seconds or thirds (I know I did). Kramer and I were even able to save a small piece of the cobbler to eat Sunday night, and believe me, I savored every last bite. 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.
Whisk together the cornstarch and water.
Toss it with the blueberries, lemon juice, and sugar.
Bring your blueberry mixture to a boil, then remove from the heat.
Whisk together your topping ingredients, except for the water.
Cut in the cold, cubed butter until pea-sized crumbs form.
Whisk in your warm water and set aside.
Drop dollops of dough on top of your blueberries, then bake until golden and set.
Allow it to cool slightly before serving.
- 5 cups fresh blueberries, washed and dried
- ¼ cup water
- 2 tablespoons cornstarch
- juice of 1 lemon
- ¾ cup granulated sugar
- 1½ cup pastry flour (you can also use all-purpose if you don't have pastry)
- ½ cup raw or granulated sugar (I prefer the crunch from the raw sugar, but granulated is fine, too)
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1¼ teaspoon ground cinnamon
- ½ cup + 2 tablespoons (10 tablespoons in total) cold unsalted butter, cubed
- ⅓ cup hot water
- 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.
- 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.
- 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.