Blueberry Cobbler - Sweet berry baked dessert

Dive into the world of classic desserts with a delectable twist! Today, we're honoring tradition and innovation by crafting not just one, but two timeless treats that share a single, comforting foundation. In this unique recipe, we pay homage to the nostalgic sweetness of the biscuit cobbler while also exploring the rustic charm of the New England-style grunt. Whether crowned with golden biscuits or cradled in simmering fruit juices, these treats will bring warmth and joy to any table. Get ready to savor the Dual Delight Biscuit Cobbler and Steamed Fruit Grunt, courtesy of Spiral Bound Foodie.

Ingredients:

For the Fruit Filling:

- Ripe fruit of choice (e.g., blueberries)

- 1/2 to 1 cup sugar (adjust based on the tartness of the fruit)

- Juice of 1 lemon

- 1 cup water (for the grunt)

For the Biscuit Dough:

- 3 cups all-purpose flour

- 1/4 cup sugar

- 4 1/2 teaspoons baking powder

- 3/4 teaspoon salt

- 3/4 cup extra cold butter, cut into chunks

- 1 large egg

- Approximately 3/4 cup milk (buttermilk preferred)

For Topping:

- Additional sugar for sprinkling (optional)

Prep Time: 20 minutes

Servings: This recipe serves approximately 8 to 10 people.

Cook Time: Cobbler - 20 to 25 minutes at 375°F (190°C); Grunt - 18 to 20 minutes on low heat

Total Time: Cobbler - 40 to 45 minutes; Grunt - 38 to 40 minutes

Equipment: Large mixing bowl, baking dish (for cobbler), dutch oven or deep skillet with a lid (for grunt), pastry cutter or hands for mixing, spoons for scooping dough

Instructions:

1. Preheat your oven to 375°F (190°C). Prepare your chosen fruit by combining it with the appropriate amount of sugar and the juice of 1 lemon. Adjust the sugar based on the sweetness of the fruit. Place the prepared fruit into a baking dish and set aside.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter. Using a pastry cutter or your hands, cut in the butter until the mixture resembles coarse crumbs with some larger chunks of butter remaining.

3. In a separate container, whisk the egg with the milk. Pour this into the dry ingredients and gently mix until just combined. The dough should be shaggy in texture.

4. Drop spoonfuls of your biscuit dough onto the fruit filling, roughly the size of a ping-pong ball. Ensure the dollops are touching but not piled on top of one another.

5. Optional: Sprinkle a bit of additional sugar over the biscuits for texture and color.

6. Bake in the preheated oven until the fruit filling bubbles at the edges and the biscuits are golden brown on top.

Steamed Fruit Grunt:

1. Combine your chosen fruit, sugar, lemon juice, and 1 cup of water in a dutch oven or deep skillet. Stir well.

2. Turn the heat on to low. Keeping the heat low is integral to prevent the fruit from burning and ensuring that dumplings cook perfectly through a gentle simmer.

3. Cover the pan and allow the fruit mixture to come to a light simmer. Meanwhile, prepare the biscuit dough as instructed above.

4. Once the fruit is simmering, drop spoonfuls of the biscuit dough into the fruit mixture. Cover the dutch oven or skillet with a lid.

5. Cook on low heat until the dumplings are tender and cooked through, about 18 to 20 minutes.

Cooking Tips:

- For biscuits that are extra fluffy and tender, handle the dough as little as possible.

- If you’re using the grunt method, keep the heat low to avoid breaking apart the dumplings and to prevent the bottom from burning.

- When serving, be sure to scoop some of the sweet, flavorful juice over the biscuits to enjoy the full range of textures this recipe offers.

Bon appétit from Spiral Bound Foodie! For more delightful recipes, check out the YouTube channel: https://www.youtube.com/@spiralboundfoodie

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Blueberry Cobbler - Sweet berry baked dessert