קובלר בלו-ברי קלאסי

על המתכון

מצרכים

• Fruit Filling
• 700g (5 cups) fresh cultivated blueberries
• 100g (1/2 cup) granulated sugar (adjust slightly based on berry sweetness)
• 15g (2 tbsp) cornstarch
• 1 medium lemon (zest and 15ml / 1 tbsp juice)
• Pinch of kosher salt
• Biscuit Topping
• 190g (1 1/2 cups) all-purpose flour
• 50g (1/4 cup) granulated sugar (plus extra for sprinkling on top)
• 10g (2 tsp) baking powder
• 3g (3/4 tsp) kosher salt
• 85g (6 tbsp) unsalted butter, frozen solid
• 120g (1/2 cup) heavy cream or cold buttermilk

אופן ההכנה

1. Preheat your oven to 190°C (375°F). Lightly grease a 20x20 cm (8x8 inch) baking dish.
2. In a large bowl, toss the blueberries with the granulated sugar, cornstarch, lemon zest, lemon juice, and salt. Transfer the fruit to the prepared baking dish.
3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
4. Grate the frozen butter directly into the flour mixture using the large holes of a box grater. Gently toss the butter shreds with a fork or your fingers until coated in flour.
5. Pour the heavy cream into the butter and flour mixture. Stir gently with a fork just until a shaggy dough forms. Do not overmix.
6. Drop spoonfuls of the biscuit dough evenly over the top of the blueberry filling. Sprinkle the tops with extra granulated sugar for a crunchy finish.
7. Bake for 40 to 45 minutes. The cobbler is done when the biscuit topping is a deep golden brown across the surface and the thick berry juices are vigorously bubbling around the edges.
8. Let cool for just a few minutes before breaking into the crust and serving warm.
9. Chapters
10. 00:00 Preparing th