Best Ever Blueberry Cobbler (wickedgoodkitchen)

Blueberry Filling

6 c fresh blueberries, sorted, rinsed and dried
1 c sugar
2 t freshly grated lemon zest
3 T flour

Arrange oven rack in lower third of oven and preheat oven to 375º F. Lightly butter 10″ round quiche plate, pie plate or 2 qt baking dish. Place blueberries into prepared baking dish. In a small bowl, combine sugar and lemon zest. Add flour and whisk until thoroughly combined. Sprinkle mix evenly over berries in prepared baking dish and toss gently. Make sure the sugar and flour mix is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside. Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar. Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 40 – 45 min. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 min baking. Remove foil and carefully transfer to wire rack to cool. Serve cobbler warm a la mode or with fresh whipped cream…or both!

Buttery Biscuit Crumble Topping

1 c & 5 T flour
6 T sugar
1 1/2 t baking powder
1/4 t salt
6 T unsalted butter, chilled and cut into bits
1 large egg, slightly beaten
1 t vanilla
1 T sugar
1/2 t ground cinnamon (opt)
1/4 t freshly ground nutmeg (opt)

In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mix until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mix until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.



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