I have an Alice Waters cookbook on my bookshelf, but somehow I still end up using the Internet to learn about her recipes! The latest example is my homemade recreation of the NYTimes.com published Chez Panisse Blueberry Cobbler.
This cobbler is a wonderful summer treat, but because you are baking the fruit with sugar, it really can be a year-round treat with out-of-season fruit. The recipe is also simple enough that I think you can easily sub in the fruit fillings for whatever you are in the mood for.
I made the cobbler by eyeballing the ingredients, except for the flour, heavy cream and butter used in the biscuits themselves. This probably caused the slightly too-grainy biscuits, so I will probably next "experiment" with actually following the recipe or increasing the amount of fats (heavy cream, butter) to produce a more smooth biscuit.
The other edit I will probably make is to slightly increase the sugar tossed with the fresh fruit because my initial attempt was a little too tart for my taste. That being said, the tart berries were perfectly offset by vanilla ice cream so I think more sugar is only needed if the dish will be served on its own, without ice cream or sweetened whipped cream.
To construct this while-the-oven-heats dessert, start by tossing the fruit with sugar and placing the mixture at the bottom of a small baking dish.
Then assemble the dough, which takes just only slightly longer than the blueberry prep.
Then form six equal patties of the dough to place on top of the blueberries in the baking dish.
Bake in the pre-heated oven and serve while still slightly warm – yum!
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