(Original recipe credit: This Chef’s Life)
* 9×12 inch cobbler
For the Filling:
1 pound of super ripe fruit (doesn’t have to be perfect) * I used slightly thawed blueberries
1/2 C. sugar
2 tbsps. lemon juice
Zest of 1 lemon, removed with microplane
1/2 tsp. salt
Cornmeal Sugar Cookie Crust:
3 sticks unsalted butter, softened
1 C. granulated sugar
1 tbsp. light brown sugar
1 large egg
2 tsp. vanilla extract
1 C. A.P. flour
1 C. P.A.N. Cornmeal
1/2 tsp. baking powder
1/2 tsp. salt
Make the Filling: Put all the ingredients in a bowl and press down with the back of a spoon to burst some of the berries. Stir it all together and cover. Let the berries and sugar hang out for about two hours or overnight, stirring when it’s convenient. After about two hours, lots of juice would have leeched out of your fruit. Strain the juice and and add it to a small saucepan. Reduce the juice by half, or until it’s nice and syrupy. Add the syrupy stuff back to your fruit and stir to combine. It should coat and cling to the fruit like that scary cherry pie filling from the can.
Make the Crust: Combine the flour, P.A.N. Cornmeal, baking powder and salt in a small bowl. Cream together the butter and sugars in a mixer fitted with the paddle attachment until light and fluffy. Add the egg and vanilla and paddle to incorporate. Slowly add the flour until just combined. Remove the dough from the bowl, cover it well with plastic wrap, and let it rest. The cookie dough can be made several days in advance. You could even make a larger batch, freeze it, and whip it out when you have some dying fruit or impending guests on your hands.
Assemble the Cobblers: Butter your 9×12 oven-safe dish and spoon the fruity velvet into it. Or if you have a lot of cute dishes you’d like to use, make sure they can stand the oven, and go for it. What’s important is the filling to topping ratio. For every 1 1/2 inch of filling, you want 1/2 inch cookie crust. If your dishes go deeper, just increase both by the ratio. If your topping is chilled, allow it to come to room temperature. Generally for something like this, you would be instructed to flour your work surface and roll out the dough, but for this recipe, that doesn’t really work. So just take your hands, grab a nice ball of the soft, kind of sticky dough and flatten it out between your palms until it’s approximately 1/2 inch thick. Lay that flattened, irregular disk on top of the fruit and move on to your next handful. The goal is to pretty much cover the fruit filling, without overlap but with very little exposed fruit in between. Ideally you want to place the baking dish on top of a larger cookie sheet because, chances are, it’s going to bubble over, and I think that’s a good thing (unless I’m washing the dishes).
Bake it at 350 for about an hour. The top should be golden brown.
The Cornmeal Sugar Cookie Crust had such a delightful texture. It wasn’t overly sweet and the crust was quick and easy to make.
This Blueberry Cobbler was delicious!
To find more P.A.N. Cornmeal recipes, I encourage you to check out the P.A.N. Cornmeal Tumbler page. Do you have any favorite recipes featuring P.A.N. Cornmeal? I’d love to hear your #PANFan favorites!