Neither blueberries nor cobblers are Italian, but one of the largest and oldest blueberry farms in what is called the blueberry capital of the world is Indian Brand Farms, run by the DiMeo family of New Jersey. I had a wonderful blueberry cobbler when I visited, and my version of that recipe is simple and delicious.
Recipe information
Yield
serves 6 to 8
Ingredients
for the filling
1
3
2
2
for the topping
1
3
1
1
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400 degrees F.
Step 2
Whisk together the sugar, lemon juice, and 1/3 cup water in a 9-inch deep-dish pie plate. Whisk in the cornstarch until smooth. Add the blueberries and bananas, and toss to coat.
Step 3
Pulse to combine the flour, sugar, baking powder, and salt in a food processor. Drop in the butter pieces and almond slices, and pulse five or six times, until the dough looks like coarse crumbs. Drizzle in 1/3 cup cold water, and pulse just until the dough comes together. Dollop the dough in heaping spoonfuls over the blueberry mixture.
Step 4
Place in oven, and bake until the blueberries are bubbling and the topping is cooked all of the way through and golden brown, about 35 to 40 minutes. Serve warm.
