Tag Archives: cobbler

Blueberry Cobbler

Forbidden Rice Blog | Blueberry Cobbler (2 of 6)

Just like that, here we are, almost to the middle of February and it’s a whole new year since the last actual recipe I posted on this food blog. Though this space hasn’t been entirely vacant, and certainly I’ve been cooking frequently, my apologies for the lack of shared recipes.

After being “away” for so long, I wondered if I needed to explain myself. But… I don’t feel the need. There aren’t good excuses. Life is busy. There never seems to be enough hours to get everything I both need and want to get done in a day. Let’s be honest. I spend the majority of every day doing a multitude of tedious things that have to get done (though I try to make at least an hour to get outside — the puppy needs a good walk/play/run, after all). By the end of the day (which is usually somewhere between 11PM and 2AM for my nocturnal brain), I finally have time to myself and generally trying to think of words to describe a recipe in any detail sounds less than enjoyable.

That said, here we are. Blueberry cobbler. There are cobblers and then… there are COBBLERS. I’ve rarely heard of people agreeing on what exactly constitutes an authentic fruit “cobbler.” Bottomless-pie-pastry-crust-top? Thick, wet, cake batter smoothed over fruit then baked? Biscuit batter dropped haphazard and beautifully onto some fruit filling? I don’t know. Maybe YOU wouldn’t even call this cobbler. You can call it whatever you want, really, it’s still tasty!

Blueberry Cobbler


For the biscuit topping:
2 cups all-purpose flour
4 teaspoons baking powder
1/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup cold butter
2/3 cup cold buttermilk
1 1/2 teaspoons vanilla extract
1 egg

For the filling:
2 pounds fresh blueberries, stems removed
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract

Additional ingredients:
fresh nutmeg
1/4 cup buttermilk
1/2 teaspoon cinnamon
2 tablespoons coarse sugar
zest from one lemon
2 tablespoons butter


Preheat oven to 375 degrees F. Butter the bottom and sides of a 9″x13″ baking dish.

Prepare the biscuit topping: in a large bowl, combine the two cups of flour, 4 teaspoons baking powder, sugar, salt. Mix well. Cut the butter into your dry ingredients, until you form pea-sized crumbs.

Whisk together the buttermilk, vanilla and egg. Add this mixture to the butter/flour mixture, gently kneading until a soft ball of dough forms. Turn the dough out onto a lightly floured surface. Roll until you form a rectangle approximately half an inch thick. Fold the bottom edge of the dough upwards, over the middle. Next for the top edge over the side you’ve just brought to the middle. (Basically creating 3 layers!) Roll this out until it’s a half inch thick again.

Use a knife or rectangular biscuit cutter to cut the dough into 12-15 pieces. Set on a baking sheet and refrigerate while you prepare the filling.

Prepare the blueberry filling: stir together the cornstarch, lemon juice, and vanilla extract. Pour this mixture over the blueberries and toss to evenly coat. Pour the blueberries into your buttered baking dish.

Prepare the cobbler:  place the biscuits on top of the blueberries, spacing them about one-inch apart from one another.

In a small dish, stir together the 1/4-cup buttermilk and 1/2 teaspoon cinnamon. Brush over the top of each biscuit. Sprinkle the coarse sugar, lemon zest and a light pinch of fresh nutmeg.

Bake for 25-30 minutes, or until the biscuits are lightly browned. Serve warm, with vanilla ice cream or fresh whipped cream if you’d like!

Fresh Peach Buckle

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The season creeps in slowly. In early summer, I find an abundance of different melons, strawberries, plums, apricots, grapes, citrus fruits in our food co-op. Then all of a sudden it seems peaches are in full-blown abundance. I wait all year for local Rolling Hills Farm peaches to arrive. These organic beauties are grown locally — they have been, equally as long as I’ve been alive. It’s true that these peaches will be around well into October, and later in the season they’re even sweeter and larger than they already are, but I cannot wait that long. It’s hard enough to wait for them to ripen perfectly after I’ve purchased a couple!

Of course when I found myself with a large number of peaches on hand, I knew I wanted to make a cobbler. Or at least a cobbler-like thingie for dessert that night. There are a number of dishes that resemble similar things… Cobbler, tart, pie, slump, buckle, crisp… When I saw the following recipe for a raspberry peach buckle, my first inclined response was, what the hell is a buckle?! 

Turns out a buckle is essentially a one layer cake that usually has berries or fruit mixed in. Sometimes it has a streusel-like topping. While the original recipe included raspberries, I decided to leave them out. The peaches in this cake leave a deliriously moist, tender cake that is equally delicious nearly just out of the oven, or at room temperature the next morning!


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Fresh Peach Buckle

Recipe adapted slightly from Tracy Benjamin [Shutterbean]

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons almond extract
1/2 cup vanilla yogurt
3-4 large peaches, pits removed then each cut into 8-10 wedges
2/3 cup sliced almonds

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Heat oven to 350 degrees F. Whisk together the flour, baking powder, and salt in a medium bowl, then set it aside.

In a separate bowl, beat the butter and brown sugar with an electric mixer until light and fluffy, 2 – 3 minutes. Beat in the egg, vanilla, and almond extract, scraping down the sides of the bowl as necessary.

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Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture, mixing well in-between each addition. Fold in the peaches. This will seem a little haphazard, but all is well…

Butter the bottom and sides of a 2-quart baking dish. Spoon the batter into the pan, trying to evenly distribute the peaches. Sprinkle the top with the almonds. Bake until a toothpick inserted in the center comes out clean (45 minutes to 1 hour). Let cool slightly.

Serve while warm for best results.

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