1. Heat oven to 425 degrees.

  2. Fruit: Butter a 10-inch deep-dish glass pie plate or ceramic baking dish. Place the blueberries, maple sugar, orange zest, orange juice and vanilla in it and toss gently to combine.

  3. Dough: Whisk flour, baking powder, salt and sugar in a medium bowl. Use a pastry cutter or your fingers to work the butter into the flour until mixture begins to get crumbly. Use a fork to stir in 3/4 cup plus 1 tablespoon milk, just until dough comes together, adding the additional tablespoon of milk only if needed to bring the dough together.

  4. There are two ways you can go next: Spoon “blobs” of dough over fruit, or roll out the dough into a round to cover the cobbler. For the latter, place dough on floured work surface and knead gently 3 to 4 times. Use a floured rolling pin to roll the dough out to a circle big enough to almost cover the berries. Trim off any uneven edges and, if desired, gather scraps together, re-roll them and cut or form shapes to decorate the top of the dough. Transfer dough round to top of berries and top with dough shapes, if using. Use a fork to poke holes in several places in the dough round.

  5. Sprinkle surface with maple sugar or white sugar. Bake until cobbler is golden brown and fruit is bubbly, about 30 minutes. Serve warm or at room temperature.

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Blueberry cobbler in a champagne saucer glass topped with ice cream and a purple flower.