Recipe by Robin
Fruit cobbler recipes vary quite a bit. Fruits can be single
or combined, spiced or not. The fruit layer’s liquidity can be adjusted with
cornstarch or flour. Biscuit dough can be loose and fluffy, or firm enough to
cut into shapes for a more formal look. Reveling in our short California
blueberry season, I chose an ultra-lightly spiced all-blueberry fruit layer. I
then topped the blueberries with a medium-density biscuit layer smoothed out by
a buttermilk brushing before baking. Resulting in a soft-textured topped blueberry-centric cobbler that plays well with or without ice cream.
