Fruit Cobbler always makes me think of two things. 1) My big sister, Julie, who is a big cobbler fan, and 2) Trail Dust Steakhouse in Arlington, TX.
Trail Dust has a 2-story slide, live music, and a dance floor. They hosted many of our sports team parties while we were growing up. I have tons of fun memories from this restaurant, but the only menu item that sticks out in my mind is the cobbler.
I’ve been pretty sad this week, so when I was thinking about what I could make that would cheer me up a little, Blueberry Cobbler came to mind. I enjoyed a little trip down memory lane while I prepared this simple and delicious dessert!
Makes 6-8 servings
• 1 1/2 cups plus 3 tablespoons all-purpose flour
• 3 tablespoons plus 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2″ pieces
• 1/2 cup milk (I used hemp milk, my milk substitute of the week)
• 6 cups fresh blueberries
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
Preheat oven to 375°F.
Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, mix in butter until ea sized lumps are formed. Gently mix in milk. Knead in bowl until a biscuit-like dough forms, 5–7 turns.
Combine remaining 1 cup sugar, 3 tablespoons flour, berries, lemon juice, and zest in a large bowl. Toss to coat.
Pour into an 8x8x2″ baking dish. Tear biscuit topping into quarter-size crumbles; scatter over berries.
Bake cobbler until juices are bubbling and topping is fully cooked and golden brown, 45–50 minutes. Let cool for 1 hour.
I topped my plate of cobbler with homemade whipped cream, made by beating heavy whipping cream, sugar, and vanilla extract. The touch of lemon gave a refreshing zing to an otherwise sweet dish.
This was a fun recipe to make. Baking therapy and my stroll down memory lane definitely made me feel better, but I’m still heading home for the weekend. Check next week for Mom’s Spaghetti!