Blueberry Cobbler
6 servings
Topping adapted from Ready for DessertI baked my cobbler in a 10-inch (23cm) skillet, but you can use a 1 1/2- to 2-quart (1,5-2l) baking dish, or similar sized vessel. The juniper flavors found in gin go well with blueberries. But if you’re avoiding alcohol, you can replace it with 1/2 teaspoon vanilla or lemon extract. If using frozen blueberries, don’t defrost them before using.If you have buttermilk on hand, you can use that in place of the milk with vinegar. Tapioca flour or potato starch makes a good substitute for the cornstarch.
For the blueberry filling
6 cups (960g) blueberries, fresh or frozen
1/4 cup (50g) granulated sugar
2 tablespoons dark or light brown sugar
1 tablespoon cornstarch
zest of one lemon, preferably unsprayed
2 teaspoons fresh lemon juice
2 teaspoons gin
For the biscuits
2/3 cup (160ml) milk, whole or lowfat
2 teaspoons white or cider vinegar
1 1/2 cups (210g) flour
3 tablespoons sugar
1 teaspoon baking powder, preferably aluminum-free
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (2 ounces, 60g) unsalted butter, chilled and cubed
For the egg wash
1 teaspoon milk
1 medium or large egg yolk
2 teaspoons turbinado (or granulated) sugar
1. Preheat the oven to 375ºF (190ºC).
2. To make the blueberry filling, mix the blueberries in a 10-inch (23cm) skillet or baking dish with the granulated and brown sugars, cornstarch, lemon zest and juice, and gin. Place the pan on a foil or parchment-lined baking sheet (to catch any spills), and bake until the berries start bubbling, stirring once midway during baking, about 30 to 35 minutes.
3. In a measuring cup, mix the milk with the vinegar and let stand until curdled, about 10 minutes.
4. To make the biscuits, whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add the butter and use a pastry blender, or your hands, to break the butter into pieces the size of corn kernels. Give the milk a brisk stir with a fork to bring it back together, then add it to the dry ingredients.
5. Stir the mixture gently with your hands or a spatula until it comes together, but avoid kneading it; overworking the batter will make the biscuits tough. It should be somewhat shaggy, not smooth. If the mixture seems too dry, add another tablespoon of milk.
6. Drop the biscuit batter over the warm cooked blueberries in six dollops, evenly spaced apart. If you want smaller biscuits, you can drop it in eight dollops.
7. In a small bowl, make the egg wash by stirring together the egg yolk and teaspoon of milk together with a fork. Dab the egg wash over the biscuits with a brush. Sprinkle the 2 teaspoons of turbinado sugar over the biscuits.
7. Bake the biscuit-topped cobbler until the tops of the biscuits are golden brown and the biscuits are cooked through, about 20 to 25 minutes.

Serving: Serve warm, preferably, or at room temperature with vanilla ice cream, white chocolate and fresh ginger ice cream, or with a pour of cold heavy cream or crème fraîche.