Blueberry Cobbler

I straight up stole this recipe from Saveur a month or so ago for a blueberry cobbler.  One of the easiest things to make: any fruit add some sugar and breading on top.  Delicious.

chicago documentary photography, travel photography, editorial photography,   chicago restaurant photographer, food photography, chicago food photographer, restaurant photography, documentary photography, jordan travel photography, dominican republic travel photography, bosnia travel photography, russia travel photography, russia documentary, dominican republic documentary, documentary photographs, documentary bosnia, chicago photographers, social documentary photography, documentary wedding photography, photo website, famous photographers, photographers, photography, professional photography, professional photographers, photography blogs, portrait photography, family portraits, portrait photographers, photographer, professional photographer, famous documentary photographers, photojournalism, digital photography, film photography, urban landscapes photography, good photographers, photography websites, fine art photography, contemporary photographers, commercial photography, documentary style photography, freelance photography, lifestyle photography, candid photography, ngo photography, local photographers, local photography, photography services, humanitarian photographer, find a photographer, chicago lifestyle photographers, chicago lifestyle, chicago editorial photography, travel editorial photography, consumer reports photography, consumer reports photographers, reportage, education, freelance photographer, chicago corporate photography, editorial portrait photographer, local photographers, social documentary photographers, christine armbruster, blueberry cobler

INGREDIENTS

2 cups flour 1 ¾ cups sugar, plus more for sprinkling 4 ½ tsp. baking powder 1 tsp. kosher salt 4 tbsp. unsalted butter, cubed and chilled 1 ¼ cups milk 1 ½ lb. blueberries 1 cup fresh orange juice ¼ cup fresh lemon juice Vanilla ice cream, for serving

INSTRUCTIONS

1. Mix the flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a bowl.  Add butter,rubbing into flour until pea-size crumbles form. Add milk, and stir until a moist dough forms; cover and refrigerate until ready.

2. Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron skillet over high heat, stirring to dissolve sugar. Remove pan from heat, portion and form chilled dough into 2–3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and put skillet to oven; bake until dough is cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream.