Blueberry Cobbler. Or should I say Blueberry Crumble? I’m pretty sure I don’t mean Blueberry Crisp. The topping is not that crisp. In fact the ‘biscuits’ that top this cobbler (crumble?) are made with sour cream. Giving this Blueberry Cobbler (yes, cobbler) a luscious texture. I’m bothering with all this supposition because in the online food world it’s not unusual for a fruit cobbler to be mistaken for a crumble, or a crumble to bubble over into crisp territory. So when I present one of these 3 C’s I always bother with semantics.
When discussing semantics however, I must say, I don’t call this a pie. Pies have a firm, sliceable structure. Sure, many of them ooze at the seams. But a good pie is defined by it’s ability to be a ‘slice’ of pie. Not so with the 3 C’s. Cobblers, Crumbles and Crisps. They’re best enjoyed with a spoon.
Blueberry Cobbler
So let’s put all the verbiage aside, because I’ve decided this is a cobbler. A Blueberry Cobbler. The cobblers I’ve been most acquainted with are sloppy and saucy and served in a bowl. Check out the photos however and decide for yourself.
The reason I have trouble defining this vanilla-scented dessert is because, where I grew up, cobblers have cake-like characteristics. They are usually made with saucy fruit, buttered up in a cast iron skillet. A pancake-like batter of sorts is poured on top. The result might be called an ‘upside-down cake’ in the Northern parts of this continent. But in the South these popular sweets are called cobblers. After all, they aren’t turned out of the pan and set on their heads, the way upside-down cakes are.
So, I give you my version of Blueberry Cobbler. Don’t let the biscuits throw you off. I call all buttery heaps of flour-based deliciousness ‘biscuits’. GREG
Blueberry Cobbler with Vanilla Scented Sour Cream Biscuits
Print This Recipe Yield 6–8Source Inspired by the Los Angeles TimesPublished
Ingredients
- 1 ½ cup all-purpose flour
- ¼ cup plus 2 tablespoons granulated sugar (divided)
- 2 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ cup cup butter (cold and cubed, plus more for buttering dish)
- 6 ounce sour cream
- 1 ½ pound fresh blueberries
- 2 teaspoon cornstarch
- 1 tablespoon lemon juice
- vanilla ice cream (optional)
Directions
Place the oven rack in the center position. Heat oven to 375 degrees. Lightly butter an 8‑inch-square baking dish; set aside.
In the bowl of a food processor set with the metal blade, pulse the flour, 2 tablespoons sugar, baking powder, vanilla, and salt until well combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with various-sized but obvious chunks of butter scattered throughout. You may alternatively use a handheld pastry blender or two knives.
Add the sour cream and pulse 5 or 6 times to uniformly moisten the dough. It should just begin to clump together in random jagged pieces; do not overmix.
In a bowl, toss together the blueberries, remaining ¼‑cup sugar and cornstarch to coat lightly. Add the lemon juice and stir gently to moisten.
Pour the fruit and any accumulated juices into the prepared baking dish. Use your fingers to gently form nine 2‑inch-by‑3/4‑inch discs of the dough. Don’t compact them, they should barely hold together. Lay these over the top of the berry-filled dish, covering the top nearly completely. Bake until the biscuits are puffed and golden and the berries are bubbling and fragrant, about 45 minutes. Serve warm or at room temperature with vanilla ice cream (optional).
I love doing cobblers like this in a Dutch Oven. This would be so good with a great homemade vanilla bean ice cream. Or mable an apple cobbler with a bourbon vanilla ice cream. My mind is ticking here.
it looks amazing!
The CCC (Civilian Cobbler Corps) gives your cobbler its seal of approval! The southern recipe ou describe as a cobbler is very similar to another 3‑C recipe I have from the south: Cuppa Cuppa Cuppa. Any thoughts on that recipe? Did you grow up with it?
Greg, that cobbler looks delicious! Definitely a cobbler. A crumble is usually the British name for a crisp. I love them all, no matter what they’re called. Now I’m craving blueberries.
Great minds… I posted a Cherry Crumble on Tuesday and did a little research of my own on what to call it. Probably could have been a “crisp” as well, but though “crumble” sound a little more interesting.
I don’t care what you call it.…I WANT some!
Cobbler is where it is at! And the best part is that I can have my biscuits and eat them, too! This looks heavenly! I’m also thoroughly enjoying your book and have already been taste testing! Well, downing is more like it! Should have something on it soon! In the meantime, thanks for the sips!
I’d say this is for sure a cobbler, I grew up on crumbles and they are very much like crisps. All this aside, any fruit cooked in a delicious mixture and topped with biscuit is fantastic! One of my favorite desserts.
Well doesn’t that sound perfect. Bring it on!
Cobbler extraordinaire!
I’ve never known the difference–I mean, I can distinguish cobbler from crumble and crisp, but beyond that? I’m lost. Maybe that’s why I haven’t blogged on. Someday, someday.
Those biscuits sound incredible!
Definitely a cobbler — it’s the biscuit topping that makes a cobbler a cobbler. A crumble is the British term for a crisp. Or so I’ve read — I get really confused by all the variations too. And we haven’t even talked buckle, betty, or grunt yet! 😉 Blueberry buckle is terrific, BTW — basically blueberries in a cakey batter. Worth checking out (sounds somewhat similar to your childhood blueberry cobbler, but more cake-like).
The very essence of summer!
Back at it again with another fabulous cobbler! I learned the 3C’s from you back in your apple crisp post (which was FAB)! Love this recipe too!
Crumble, cobbler, you could call this anything and it wouldn’t make a difference. This is my kind of summer comfort food!
All I can say is YES PLEASE!!!
Yum Yum. I“ve made a lot of cobblers, but not with biscuits. You have made me hungry with this and the vanilla ice cream is not optional. It’s a must.