Blueberry Cobbler with Sweet Cornmeal Crust
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Dessert
Serves: 12
What You Need
  • FOR THE FILLING:
  • 5 cups fresh (or frozen, thawed) blueberries. Imperfect berries are just fine!
  • ⅔ cup sugar
  • Grated zest from 1 lemon
  • Fresh juice from 1 lemon
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • FOR THE CRUST:
  • 1 Cup all-purpose flour
  • 1 Cup cornmeal mix
  • ¾ cup sugar
  • 1 Tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 10 tablespoons chilled unsalted butter, diced into small cubes
  • Optional: ¼ cup fresh corn kernels
What to Do
  1. FOR THE FILLING:
  2. Toss the blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt into a mixing bowl and let sit for up to 2 hours. The longer the fruit sits the more juice will be released. Reserve it all and pour it into 1 large shall aking dish (2 quarts) or 2 smaller ones.
  3. FOR THE CRUST:
  4. Preheat oven to 360°.
  5. Combine flour, cornmeal, sugar, and salt in a medium bowl.
  6. Using your hands, add the butter and work into the dry ingredients until all of the dry ingredients have mixed together and are wet (nothing should be dry at the bottom of the bowl). You'll have little peas or balls of dough.
  7. The mixture should stick together when you smush it.
  8. If using, add corn and toss to evenly distribute.
  9. Taking some of the dough your hands, flatten the little balls and drop it over the top of the berry filling.
  10. Continue to do this until all the dough has been used or all/the majority of the filling has been covered.
  11. You will likely have extra dough... I prefer that to less so use as much or as little as you like.
  12. Bake crisp until topping is golden brown and the berries are bubbly and thickening, about 40-55 minutes.
  13. Let cook slightly (the berries will thicken more as it cools), and serve with vanilla ice cream.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1473