Nothing says summer quite like warm fruit cobbler with ice cream. This recipe uses my make-ahead pastry crust, which allows you to quickly throw the cobbler together the day you decide to bake it. If your berries are not at peak sweetness, just add an additional 1/4 cup of sugar to the filling. Do you have an over abundance of blueberries? Just scatter the berries on baking sheets and freeze. Store in re-sealable freezer bags to enjoy blueberry cobbler all year long.
Special Equipment: 8”x8” (or other 2 quart) glass baking dish
2 ½ cups all-purpose flour, plus more for work surface
1 teaspoons kosher salt
1 cup (2 sticks) frozen, unsalted butter
½ cup ice water
1 Tablespoon white or apple cider vinegar
3 pints fresh blueberries (about 6 cups)
2 Tablespoons lemon juice
4 Tablespoons all-purpose flour
1 Tablespoon lemon zest
1 ½ teaspoons cinnamon
1 1/4 cup sugar, divided
2 Tablespoons unsalted butter, cut into ½” pieces
1 large egg, lightly beaten
Vanilla ice cream, for serving
For detailed photos to make the crust click here.
1. In a large bowl, whisk the flour and 1 teaspoon salt together. Grate the butter into the bowl, and toss to coat with the flour.
2. Stir the ice water and vinegar together, and sprinkle over the flour/butter mixture. Using your hands, combine the mixture until it comes together in pebble size pieces. Some of the flour will not be incorporated. Using your hands, rub while flattening the butter and the loose flour between your fingertips. Continue this motion until all the flour is incorporated. If necessary, add 1 tablespoon of water to incorporate the flour.
3. Gather the dough together and place on a large piece of plastic wrap. Press into a disc and cover with the plastic wrap. Refrigerate for 1 hour, and up to 2 days.
4. Place an 8x8 inch oven-safe glass dish on a rimmed baking sheet. Place the dough on a lightly floured surface. Roll the dough out to a roughly 14x14 inch square. Wrap the dough around the rolling pin and transfer to the glass dish.
5. Unroll the dough and line the dish with the crust, letting the excess crust hang over the sides. Lift the crust and let it slump into the dish, pressing gently into the corners to line bottom and sides. Let any access crust hang over the sides. Refrigerate while you prepare the filling. The crust scraps can be used with cookie cutters to create a decorative topping.
1. In a large bowl, toss together the blueberries and lemon juice.
2. In a separate bowl, whisk together the flour, lemon zest, cinnamon, and 1 cup sugar. Add to the blueberries, and toss to coat. Transfer the blueberry mixture to the prepared dish, and top with the cubed butter.
3. Fold crust over blueberries, loosely gathering and pleating the dough as you go to create large folds. Place in freezer until the crust is firm, 15 minutes.
4. Brush the egg onto the inside and outside of the crust and sprinkle with some of the remaining ¼ cup sugar.
5. Bake the cobbler on a rimmed baking sheet, until the crust is golden and the center of the filling is bubbling, 80-90 minutes. If the crust browns too quickly, cover the crust with strips of aluminum foil, leaving the berries uncovered. Let cool at least 2 hours before serving. Serve warm, room temperature or chilled with a scoop of vanilla ice cream.
Do Ahead: The dough can be made ahead and refrigerated up to 2 days and frozen up to 1 month.
The cobbler can be baked, cooled and refrigerated up to one day ahead. Serve chilled or bring to room temperature before serving. The chilled cobbler can be warmed in a 350 degree F oven for 20-30 minutes.