Cobbler is one of those homey desserts that certainly tastes better than it looks. This version is a classic, made from juicy blueberries delicately spiced and topped with fluffy whole wheat buttermilk biscuits.
- Position a rack in the center of the oven and preheat to 375ºF (190ºC/Gas Mark 5). Butter a 10-inch cast-iron skillet. Combine the blueberries, sugar, cornstarch, lemon juice and zest, orange zest, and nutmeg in a large bowl. Stir gently to combine evenly. Pour the blueberry mixture into the skillet.
- To make the biscuits: In a clean bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In a measuring cup, combine the buttermilk, cream, and vanilla. Add the melted butter and stir gently to combine.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula to stir the ingredients together until just combined. The biscuit dough will be soft and sticky.
- Use two spoons or a spring-loaded ice cream scoop to dollop the biscuit dough on top of the blueberries in 8 even pieces. The dough will rise and expand in the oven, so leave a bit of room in between the pieces. Brush the tops of the biscuits with the dregs of liquid left in the measuring cup, then sprinkle with the turbinado sugar.
- Move the pan to a large baking sheet to catch any drips and slide the pan into the oven. Bake for 30 to 35 minutes, or until the biscuits are golden and cooked through and the fruit is bubbling. Serve warm with vanilla ice cream or whipped cream. This cobbler is best the day it’s made, but it makes a great breakfast the next day, too.
- SEASONAL VARIATIONS: Cobbler is one of the most versatile fruit desserts. Try apples and pears with warm spices in the fall, strawberries or rhubarb in the spring, and cranberries in the winter.
Reprinted with permission from Sweeter Off the Vine, by Yossy Arefi, copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC.