An Old-Fashioned Blueberry Dessert from Saveur
This easy dessert makes a great breakfast (OK leave out the ice cream for that one). It is from Saveur: The New Classics Cookbookas is the Baked Ricotta with Orange Blossom Cherry Sauce. Both recipes show how simple can be sublime. Also check out our interview with Saveur editor, Helen Rosner.
Excerpted from Saveur: The New Classics Cookbookby the Editors of Saveur. Published by Weldon Owen 2014
Rounds of sticky biscuit dough are dropped onto a skillet full of sweet blueberries in this classic New England dessert, which is variously called a “slump,” “grunt,” or “cobbler,” depending on who you’re asking. Scoops of cool vanilla ice cream add a creamy flourish.
- 2 cups flour
- 1 3⁄4 cups sugar, plus more for sprinkling
- 4 ½ tsp. baking powder
- 1 tsp. kosher salt
- 4 tbsp. unsalted butter, cubed and chilled
- 1 ¼ cups milk
- 1 ½ pounds blueberries
- 1 cup fresh orange juice
- ¼ cup fresh lemon juice
- Vanilla ice cream, for serving
- Whisk together flour, 1⁄4 cup sugar, baking powder, and 1⁄2 tsp. salt in a large bowl. Add butter and, using your fingers, rub butter into flour until pea-size crumbles form. Add milk and stir just until a moist dough forms; cover and
- refrigerate dough for 30 minutes, or until ready to use.
- Heat oven to 400°F. Bring remaining 11⁄2 cups sugar and 1⁄2 tsp. salt along with blueberries and citrus juices to a boil in a 12″ ovenproof skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and, using 2 tablespoons,
- portion and form chilled dough into 2–3″ oval dumplings and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar and transfer skillet to oven. Bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream.