Ingredients
Blueberry Filling
- 3 cups blueberries
- 1/4 cup granulated sugar
- 3 tbsp light brown sugar
- 1 tsp orange zest
- 1/2 tbsp orange juice
- 1 Tbsp cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp salt
Cobbler Topping
- 3/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tbsp sugar
- 1 tbsp brown sugar
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 4 tbsp unsalted butter, cold and shredded (use a cheese grater)
- 3 tbsp heavy cream, cold
- 1/4 cup buttermilk, cold
- egg wash for brushing
- Coarse sugar for sprinkling
What to do
1. For the cobbler filling, place orange zest and sugar in a bowl. Pinch the zest into the sugar, you will feel and smell the oils getting released. Mush the two together. Set to the side for at least 30 minutes (12 hours preferred, but honestly, I know no one has that kind of time. *see note below for more details!)
2. For the cobbler topping, in a medium bowl, mix the flour, cornmeal, sugars, baking powder and salt together. Add the shredded cold butter. Gently, mix with you hands until incorporated. Slowly add the milk, heavy cream and vanilla and mix gently until everything is just incorporated. Set bowl to the side.
3. Using 1 1/2 tbsp of butter, grease a 8 or 9 inch cast iron skillet. Preheat oven to 400 degrees. For the filling, toss blueberries with the sugars and the remaining ingredients. Pour filling into the skillet. Using a large spoon or ice cream scoop, drop blobs of the cobbler topping on top of the blueberry filling. Dab the topping with some egg wash and then sprinkle with coarse sugar. Chill cobbler in the fridge for about 10 minutes (*see helpful tips below).
4. Bake at 400 degrees for 8 minutes. Then turn down the oven to 375 degrees and bake for the remaining time (about 30 minutes. Note: If the top of the cobbler begins to brown before its time to remove from the oven, take a large piece of aluminum foil and make a crease/tent over the cobbler. This helps keep the cobbler from burning. The best way to know if the cobbler is done, the blueberry juices will be bubbling everywhere. And a toothpick should over out clean after inserted to one of the cobbler blobs.
5. Place cobbler on a cooling rack and let it cool for about 30 minutes (see helpful tips below). Serve with ice cream and enjoy! Store at room temp or fridge for 1-2 days.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- To ensure a fluffy and flaky topping on your cobbler, chill it in the fridge before baking! Because this cobbler batter is like a biscuit or pie, its important that ingredients go into the oven cold.
- After the cobbler is baking, I like to dig in after about 10-15 minutes of resting. This is my personal preference! I love warm cobbler and cold ice cream. If you like your cobbler firmer, try waiting 30-35 minutes.
- I often bake ugly looking cookies (LOL). To avoid and ugly single serve cookie, grab a soup bowl and place it over the cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!