Fresh seasonal berries, such as raspberries, blueberries and blackberries, can be frozen for up to 4 months for future use. Freeze in a single layer on a baking sheet and then transfer the frozen berries to plastic containers.
- 3 cups blueberries
- 3 Tbs. sugar
- 1 Tbs. plus 1 cup all-purpose flour
- 1/2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 Tbs. (1/2 stick) cold unsalted butter, cut into cubes
- 6 to 8 Tbs. heavy cream
- Vanilla ice cream for serving (optional)
Prepare the berries
Position a rack in the middle of an oven and preheat to 400°F. Butter a 9-inch square baking dish. In a bowl, combine the blueberries, 2 Tbs. of the sugar, the 1 Tbs. flour and the cinnamon. Stir gently to mix. Spread the berry mixture evenly in the prepared dish.
Mix the dough
In a bowl, combine the remaining 1 cup flour and 1 Tbs. sugar, the baking powder and the salt. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas. Add the 6 Tbs. cream and, using a rubber spatula, stir lightly until the ingredients are just moistened. The dough should be soft; if necessary, add an additional 1 to 2 Tbs. cream. Using 2 spoons, form mounds of dough about 2 inches in diameter and place on the top of the berries.
Bake the cobbler
Bake until the topping is golden brown and the juices are bubbling around the edges of the dish, about 20 minutes. Let cool in the dish on a wire rack. Spoon the warm cobbler onto plates or into bowls, top each with a scoop of ice cream, if desired, and serve. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).