Okay, first imagine your regular blueberry cobbler, which usually involves a thick, sweet biscuit dough dropped on top of blueberries. Now rewind and imagine that instead of that biscuit dough you have a lighter batter – think almost pancake batter – that you drop the blueberries on top of instead of the other way around. Now imagine that you sprinkle the whole thing with a lemon-infused sugar, and that this lighter dough rises up all around the blueberries as it bakes, and that the edges get a little bit crunchy but the center is still light and sweet and mingled with the blueberries, which have sort of melted into a warm lemony blueberry jam.
I think I have to go breathe into a brown paper bag for a minute.
Anyway, apparently this is how they do cobbler in Texas, or that’s what the folks at Cooks Country are telling me. And whether it is Texas or New Jersey or anywhere else on the planet, I’m here to tell you that this is my new Cobbler Of Choice…I can’t imagine ever going back now. Apparently if you are going to be COMPLETELY traditional, you need to make this with peaches instead of blueberries, and believe me when I say peaches are next on my cobbler list. And then blueberries again. And then blueberries AND peaches. And then….well, you see where this is going. One way or the other, you need to make this.
Here’s the recipe, Texas-style!
Recipe via Cooks Country