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Blueberry-Drop Biscuit Cobbler

Baking can get a bad rap. There's all that measuring, mixing, and molding, not to mention the mess--and mess-ups.

Enter this foolproof cobbler, which entreats you to tear up your dough and simply drop it over blueberries. 'Cause when the going gets tough, gravity helps. --Nina Wolpow


1 1/2 cups plus 3 Tbsp. all-purpose flour

3 tablespoons plus 1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces

1/2 cup plus 1 Tbsp. crème fraîche or sour cream

6 cups fresh blueberries (about 2 lb.)

2 tablespoons fresh lemon juice

1 tablespoon finely grated lemon zest


1. Preheat oven to 375°. Whisk 1 1/2 cups flour, 3 Tbsp. sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).

2. Combine remaining 1 cup sugar, remaining 3 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-oz. ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.

3. Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.

Serves 6 to 8


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