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This fruity dessert is sure to turn you into a cobbler gobbler

America's Test Kitchen on

The secret to our cobbler is that we bake the berry filling before topping the cobbler with the biscuit dough. Then we bake it again to get our fluffy, flaky biscuits. This works so well because if the berry filling is hot when the biscuit dough is put on top, it helps cook the biscuits from the bottom while the heat from the oven cooks the top.

Blueberry Cobbler

Serves 8

For the filling:

1 tablespoon cornstarch

1 1/2 teaspoons grated lemon zest plus 1 tablespoon juice, divided

 

Pinch salt

3/4 cup sugar

6 cups blueberries

For the biscuit topping:

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