Blueberry Cobbler with Juniper
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 393
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 76
- Dietary Fiber
- 5
- Sugar
- 45
- Protein
- 4
- Cholesterol
- 23
- Sodium
- 398
- Total: 1 hr 15 min (includes cooling time)
- Active: 30 min
Ingredients
Filling:
1/2 teaspoon whole, dried juniper berries
1/2 teaspoon red or pink peppercorns
2 tablespoons unsalted butter
2 pounds (about 7 cups) fresh blueberries
1 cup blackberry preserves, preferably Bonne Maman
1/4 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon good gin, preferably Roku
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
Zest and juice of 1 lemon
A few grinds fresh black pepper
Biscuit Topping:
140 grams (5 ounces; 1 cup) all-purpose flour
1/4 cup sugar, plus more for sprinkling
2 tablespoons stone-ground cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup buttermilk
1/2 teaspoon vanilla extract
Zest of 1 lemon
Directions
Special equipment:
a mortar and pestle or spice grinder- For the filling: Preheat the oven to 425 degrees F.
- Grind the juniper and peppercorns until fine in a mortar and pestle or spice grinder.
- Add the butter to a large saute pan set over medium heat. Add the blueberries and cook, stirring occasionally, until they start to release their juices, 2 to 3 minutes. Turn the heat off. Stir in the ground juniper and peppercorns, the preserves, sugar, cornstarch, gin, salt, vanilla, lemon zest, lemon juice and pepper. Pour into a 9-by-13-inch casserole dish.
- For the biscuit topping: Whisk together the flour, sugar, cornmeal, baking powder, salt and baking soda in large bowl. In a small bowl, stir together the melted butter, buttermilk, vanilla and lemon zest. Add the wet ingredients to the dry, stirring until just combined.
- Divide the mixture into 8 equal portions. Top the filling with the biscuits, leaving about 1/2 inch between each. Sprinkle with a little extra sugar. Bake until golden brown, 25 to 30 minutes. Let cool 15 minutes. Serve.