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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