Blueberry Cobbler
Prep time
Cook time
Total time
Serves: 12
For the Blueberries:
  • 5 cups fresh blueberries, washed and dried
  • ¼ cup water
  • 2 tablespoons cornstarch
  • juice of 1 lemon
  • ¾ cup granulated sugar
For the Topping:
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by The Crepes of Wrath at