Spatula Diaries: Basil-Balsamic Blueberry Cobbler

Cobbler. Buckle. Pandowdy. Slump. Crumble. They’re all variations on a theme: fresh seasonal fruit baked until bubbly with some sort of pastry topping. This is frugal family fare at its best; you taste the legacy of farmhouse thrift in every bite.

Among these easy desserts, my favorite is fresh blueberry cobbler, but I love to make it more interesting with the addition of homegrown basil and a little balsamic vinegar. The fusion of these flavors counters that sweet blast of berry fruit perfectly. This method also works well with blackberries.

I’ve tried several toppings over the years, but I keep coming back to a simple biscuit dough formula that becomes firm and golden on the outside while remaining tender on the inside.

Basil-Balsamic Blueberry Cobbler

For the berries:
8 cups Louisiana blueberries, washed and stems removed
3 tablespoons cornstarch
1 cup sugar, or more to taste
Zest of 1 lemon, plus juice
Zest of 1 lime, plus juice
1 teaspoon balsamic vinegar
Fresh mint and basil leaves, about 10-12 each, cut by chiffonade

For the pastry topping:
1 ½ cups sifted all-purpose flour
2 teaspoons baking powder
¼ cup sugar
½ teaspoon salt
¼ cup butter
½ cup milk

Heat the oven to 425 degrees. In a large bowl, add the blueberries and the next 6 ingredients, tossing gently to combine. Taste for flavor. This is not intended to be an overly sweet cobbler, but if you feel the need for more sugar, add it now. Spray a 9-by-13 baking dish or a 3-quart casserole with cooking spray, and pour in the berry mixture.

Prepare the topping by combining the flour, baking powder, sugar and salt, then cutting in the butter with a pastry blender or two table knives until the mixture resembles a course meal. Drizzle in the milk and combine with a fork. Using a spoon, drop the dough on top of the berries evenly until the surface is covered. You can also knead the dough, and roll it out or press it onto a floured surface and cut it into rounds (shown).

Bake for 25 minutes, or until golden and bubbly.

Maggie Heyn Richardson is a regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.