I believe Cobblers are a celeberation of life in all seasons.

They are a quick and easy way to use just about any fruit thats at the peak of their season.  Start by making a mouthwatering, silky-lush filling.

To bring out the full flavor of the fruit filling, use different sweetners such as granulated sugars, diffenent types of honey, etc….

Think of a range of acids you can use to give your filling that perfect pop of acidity.  I personally put acids in any dish that has a sauce or liquid; sweet or savory.

Also think of any spices you want to add to give your filling a warm flavor scent.  Ask yourself, “What season is it”?  Once you have identified what season it is, and what goes best with the particular fruit you’re using, choose your spice(s).

Finally, and most important, ADD SALT!

Thats right, add salt.  So many home cooks and professionals forget this simple step.  Salt will not make your dessert salty.  Salt enhances the sweetness.  Salt also helps flavors in desserts mature.  I honestly hate it when I taste a dessert and all I taste is sweet sweet sweet sweet.  Yuck!  Yea, I said it…  Yuck!!!  Add salt to your desserts!  You will not regret it.

Now… Lets get to what everyone loves the most about cobblers, The Topping.  Note: The topping shold ONLY be made when you are ready to use it.

I believe the cobbler got its name from its cobblestone biscuit appearance.  I could be wrong, but what else could it be?  I’m going to stick with my interpretation, and thats how the top of my cobbler will be represented in this recipe.

The topping should have a nice golden brown color.  It should have a rustic look, feel and texture.  When you bite into the biscuit topping, it should have a slight crunch texture and then immediately a soft, moist texture that soaks up the flavorable fruit juice of your filling.  Yum… 

Anyway, enough talking.  Lets dive into the recipe, because I’m starving.

Blueberry Filling
540g granulated sugar
1 to 2 pinches of salt
1tsp ground cinnamon
1tsp nutmeg
1kg 365g bluberries
The zest and juice from 1 whole lemon
– Mix the sugar, salt, cinnamon, and nutmeg together
– In a bowl, add the blueberries, lemon zest and juice, and the sugar mixture.
– Combine well, cover and let macerate for a couple of hours.  If you dont want to wait a couple of hours, go ahead and start.  When I macerate, I am attempting to let the fruit release some of its juices before cooking
– After the maceration is complete, in pot, add the blueberry mixture and cook on med-high heat until the mixture thickens.
– Adjust any flavors as necessary
– Remove from heat, pour in pan you are using to bake the cobbler, and let cool completely
– Now its time to make the cobbler topping

Cobbler Topping
625g bread flour
5g salt
36g baking powder
115g cold, unsalted butter, cut into small cubes
780ml heavy cream
– Sift together the flour, salt and baking powder.
– Add the cubed butter and pinch into the flour until it is the size of peas
– Pour in the cream and stir with your hand or spoon to make a soft dough
– When it comes together, take our pieces of the dough, shape the individual pieces, and place onto of the filling inside the baking pan.

Baking
Bake at 400F until the topping is nice, golden brown, and done all the way through.  Enjoy warm with some Ice Cream.

Watch me make this on my You Tube Channel