Tag Archives: blueberry

Blueberry Cobbler: Fast, Fresh and Easy

Blueberry Cobbler

Blueberry Cobbler

Blueberries are in season and therefore, they’re on sale at Trader Joe’s for just $6.99 for a 2 lb basket. Time for cobbler when that happens.

I wanted to see if I could toss a bunch of fresh blueberries into pie plate with as few other ingredients as possible and come out with a tasty cobbler half an hour later. The answer is yes. Yes I can.

I use less sugar and butter in this recipe than most recipes out there, because I know that these berries can stand on their own. And I don’t stew them first, because I want them to maintain their structure. You can see in the photograph that the berries are still berries. That’s just how I like it.

See if you like it too. Subtract some berries and add peaches if you’ve got those lying around too.

Blueberry Cobbler: Fast, Fresh and Easy
Serves up to 9

Ingredients

2 1/2 cups Bisquick baking mix
2/3 cup reduced fat milk
4ish cups fresh blueberries
1/4 cup of sugar
2 Tbsp butter, cut into little pieces

Method

1. Preheat oven to 400˚F.

2. Put 3.5 – 4 cups of blueberries in a pie plate. Sprinkle 1/4 cup sugar (or a little more to taste) over the berries. Sprinkle the slices of butter around, evenly, on top of the berries.

3. If the oven is ready, put the pie plate with just the blueberry mixture into the over for 10 minutes to get the mixture heated through.

4. While berries are heating, mix together the Bisquick and the milk and stir until dough forms. Let sit for remaining time. (No kneading, no rolling – these will be like drop biscuits on top).

5. Remove berries from the oven at the end of 10 minutes. Increase the oven temperature to 425˚F. Drop the biscuit dough on top of the blueberries, trying to drop 8 dollups in a circle plus one in the middle. Bake uncovered for an additional 15 minutes or until biscuits are golden brown.

Serve immediately, if possible. Also sits well in the oven at low temperature. Cobbler is great with a scoop of vanilla ice cream too!

Blueberry Cobbler

Blueberry Cobbler w/Bisquick Biscuits

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Blueberry Pie

Blueberry Pie

Blueberry Pie

I confess. I was at Costco the other day. That’s where I found a 32oz clamshell of California blueberries for $6. I adore blueberries, so I bought them without a second thought. (Actually, I did check to make sure that they were grown nearby, which they were). I had recently also purchased pre-made pie crusts thinking I might make a chicken pot pie, but when I got home and saw them in the refrigerator, it was only a matter of minutes before I was putting them together with the blueberries in pie formation.

I’ll admit, I’m intimidated by making my own crust. I do do it, but on this busy day, the thought of being able to basically dump 2 lbs of blueberries into a pre-made crust and have a pie an hour later was totally satisfying.

I consulted my well-used copy of Mark Bittman’s How to Cook Everything to find a recipe. I was relieved to have the fresh lemon on hand that it calls for. I’ve also become a big fan of grating my own nutmeg with a microplane grater, by the way. So sure enough, my idea of making a pie really fast was going to become a reality with little stress or strain.

Since I’m reprinting the recipe here, I hope you’ll
1. Buy the book
2. Follow @bittman on Twitter
3. Subscribe to Mark Bittman’s NYTimes RSS Feed and subscribe to the NYTimes
4. Watch Mark Bittman’s videos
5. Otherwise throw love and money at Mark Bittman

It’s funny. Now that I’ve watched so many of Bittman’s videos, I can hear his voice in my head when I read the instructions in his cookbook. It’s such a relaxed and reassuring voice, like, “Anyone can cook, and most everyone should.” (which is the first sentence of the Introduction to the 1998 edition of How to Cook Everything).

Blueberries

Blueberries

Ingredients

5 cups blueberries, picked over, briefly rinsed, and lightly dried
1/2 to 1 cup sugar, depending on your taste and the sweetness of the berries, plus a little for the top of the pie
2 tablespoons cornstarch or 3 tablespoons instant tapioca
Pinch salt
1/4 teaspoon ground cinnamon
Pinch ground allspice or nutmeg
1 tablespoon freshly squeezed lemon juice
1 teaspoon minced lemon zest (optional)
1 recipe Pie Shell for a Two Crust pie (I used Pillsbury pre-made shells)
2 tablespoons unsalted butter, cut into bits
Milk as needed

Method

1. Gently toss the blueberries with the sugar, thickener, salt, and spices. Stir in the lemon juice and optional zest and pile into the rolled-out shell, making the pile a little higher in the center than at the sides. Dot with butter. Cover with the top crust. Decorate the edges with a fork or your fingers, using any of the methods illustrated on page 686 (of How to Cook Everything). Refrigerate while you preheat the oven to 450˚F.

2. Place the pie on a baking sheet and brush the top lightly with milk; sprinkle with sugar. Use a sharp paring knife to cut two or three 2-inch long vent holes in the top crust; this will allow steam to escape. Place in the oven and bake for 10 minutes. Reduce the heat to 350˚F and bake another 40 to 50 minutes, or until the pie is golden brown. Do not underbake. Cool on a rack before serving warm or at room temperature.

Blueberry Pie

Blueberry Pie

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