It’s March and we’re now in the dog days of winter. But making this cobbler made me feel like summer would come again and fresh fruit would indeed find it’s way to Utah. You make it with frozen blueberries, or rather, there is an option to use frozen which is exactly what I did. I wouldn’t exactly call this cobbler health food, but as far as dessert goes, it’s about as healthy as you’re going to get. A simple biscuit topping on top of pre-baked blueberries.
The recipe, from the Cook’s Illustrated Baking Book, says that once thawed, the blueberries should emit about 1 cup of juice. Ummm, mine gave me maybe a tablespoon of juice so I nixed the directions to follow when using frozen berries and instead just doubled the amount of cornstarch the recipe called for. It worked! The blueberry fruitiness was thick and jam-like while the biscuit made it a great weeknight dessert.