It is different then the typical cobbler that is fruit under a crumble mixture of sugar, flour, oats and butter. It is made by pouring a batter over melted butter in a pan, then sprinkling fruit on top and baking. The fruit sinks as the batter rises, forming juicy pockets under a crisp, craggy crust. I hope you enjoy it as much as we did.
Blueberry Cobbler, Texas-Style
Yields: 10 servings
4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled.
1½ cups (10½ oz) sugar
1½ teaspoons grated lemon zest
15 oz (3 cups) blueberries
1½ cups (7½ oz) all purpose flour
2½ teaspoons baking powder
¾ teaspoon salt
1½ cups milk
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 × 9” baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.
2. Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed.
3. Combine flour, remaining 1¼ cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.
4. Dollop mashed blueberry mixture evenly over butter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm
Recipe from Cook's Country