Chez Panisse Blueberry Cobbler

This one is an easy recipe to make. The pastry dough is versatile, so you could use it with any fruits or berries like, raspberries, strawberries, or peaches.

I made it with blueberry the other day and it was yummy. A few days ago we picked up two quarts of local strawberries on our way back from Princeton. I didn’t want the mold to get to them before we could enjoy the rest of them, so I decided to make strawberry cobbler using the same Chez Panisse Blueberry Cobbler recipe.

The trick to making a nice crust is not to over mix.

Following the recipe, I mixed the dry ingredients to distribute the baking powder, salt, and sugar in the flour;

then I cut the cold butter into approximate cubes and used a fork or something similar to roughly get the butter distributed into the dry mix but not worrying about the lumps of butter as long as the dry ingredients are coated with most of the butter;

then I added the heavy cream and roughly mixed until all the dry ingredients were moistened.

I modified the recipe by using a whole stick of butter, which is around 111 grams.

The dough should look something like the picture. It is moist and lumpy looking, and it will almost hold its shape. The recipe instructs to make small patties to place on top of the berries.

I roughly make patty-sized portions and place them on top of the berries, leaving gaps in between so the juices could ooze out. No fussing is necessary. If it doesn’t look perfect or pretty, don’t fret, it will turn out good no matter how it looks.

I nearly over-baked. The crust could have turned too brown or too toasted had I not watched it.

I think it is an easy recipe. It was quick to make and tasty. People will think you had spent hours making it.

You can get the recipe here: https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler