Bo Friberg

Blueberry Cobbler

Preparation info

  • Yield: 2 cobblers, 10 inches in diameter, or

    16

    servings

    • Difficulty

      Easy

Appears in

top 1000The Professional Pastry Chef

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 pound 4 ounces (570 g) granulated sugar
  • 2 ounces (55 g) cornstarch
  • 1 teaspoon (1.5 g) ground cinnamon
  • 1 teaspoon (2 g) ground nutmeg
  • 1 cup (240 ml) water
  • 2 quarts (1 L 920 ml) or 3 pounds (1 kg 365 g) blueberries
  • Cobbler Topping
  • Crème Fraîche, sweetened whipped cream, or ice cream

Method

  1. In a saucepan, combine the sugar, cornstarch, cinnamon, and nutmeg. Gradually stir in the water. Bring the mixture to a full boil, stirring constantly. Remove from the heat.
  2. Divide the berries between 2 cake pans, 10 inches (25 cm) in diameter. Pour the hot liquid over the fruit.
  3. Bake uncovered at 400°F(205°C) for 10 minutes.
  4. Remove from the oven and dollop the cobbler topping over the fruit.
  5. Continue baking until the topping is golden brown and baked through, about 15 minutes longer. Serve warm with crème fraîche, whipped cream, or ice cream.