Baking can get a bad rap. There’s all that measuring, mixing, and molding, not to mention the mess–and mess-ups.
Enter this foolproof cobbler, which entreats you to tear up your dough and simply drop it over blueberries. ‘Cause when the going gets tough, gravity helps.
Blueberry-Drop Biscuit Cobbler
Recipe by Soa Davies
active: 15 minutes
total: 2 hours (includes baking and cooling time)
Ingredients 1 1/2 cups plus 3 Tbsp. all-purpose flour
3 tablespoons plus 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2″ pieces
1/2 cup plus 1 Tbsp. crème fraîche or sour cream
6 cups fresh blueberries (about 2 lb.)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
Preheat oven to 375°. Whisk 1 1/2 cups flour, 3 Tbsp. sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
Combine remaining 1 cup sugar, remaining 3 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2″ glass baking dish or divide among six 6-oz. ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.