Blueberry-Orange-Ginger Cobblers

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The first cobbler recipe many of us ever attempted was likely a simple one, with a row of biscuits baked atop a layer of fruit. Whether you use refrigerated biscuits and canned pie filling or make everything from scratch, it's hard to beat this classic combination. The biscuits' flaky exterior and soft, dumpling-like interior are a perfect match for the jammy cooked fruit. In this recipe, we paired blueberries with a hint of orange zest and freshly grated ginger for a deeply flavorful and aromatic filling. The cobblers, which are topped with easy homemade biscuits, may bubble over as they bake, so line the baking sheet with aluminum foil. If you prefer to bake one large cobbler instead of single-serving portions, simply replace the ramekins with a 13- x 9-inch baking dish and follow the recipe as directed. Serve the cobbler warm or at room temperature with a scoop of vanilla ice cream.

Blueberry-Orange-Ginger Cobblers
Photo: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Torie Cox
Active Time:
15 mins
Cool Time:
30 mins
Total Time:
1 hrs 30 mins
Yield:
6 serves

Ingredients

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon kosher salt

  • 1/3 cup plus 1 Tbsp. granulated sugar, divided

  • 1/2 cup butter, cut into 1/2-inch cubes

  • 1 cup plus 1 Tbsp. heavy cream, divided

  • 6 cups fresh blueberries (from 3 [9-oz.] containers)

  • 1/2 cup packed light brown sugar

  • 2 tablespoons cornstarch

  • 1 tablespoon orange zest (from 1 orange)

  • 2 teaspoons grated fresh ginger (from 1 [1-in.] piece)

  • Vanilla ice cream

Directions

  1. Preheat oven to 400°F. Stir together flour, baking powder, salt, and 1/3 cup of the granulated sugar in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 1 cup of the cream, stirring just until dry ingredients are moistened.

  2. Turn dough out onto parchment paper; gently press or pat dough into a 3/4-inch-thick, 9- x 6-inch rectangle. (Mixture will be a little crumbly.) Cut into 6 (3- x 2-inch) rectangles. Place biscuits in a single layer on a baking sheet. Brush tops with remaining 1 tablespoon cream, and sprinkle with remaining 1 tablespoon granulated sugar. Refrigerate until ready to use.

  3. Stir together blueberries, brown sugar, cornstarch, orange zest, and grated ginger in a large bowl until well blended. Spoon berry mixture evenly into 6 (7- to 8-ounce) ramekins, about 1 cup in each. Place on an aluminum foil-lined rimmed baking sheet.

  4. Bake in preheated oven 20 minutes. Remove from oven, and place 1 biscuit on each ramekin. Return to oven, and bake at 400°F until biscuits are golden brown and done, about 18 more minutes. Cool on baking sheet on a wire rack at least 30 minutes. Serve with ice cream.

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