Filling
Position rack in bottom third of oven and preheat to 450°F.
Combine blueberries, sugar, 2 tablespoons water, cornstarch, lemon juice, and coarse salt in large saucepan. Whisk over medium-high heat until cornstarch dissolves. Bring to boil, stirring occasionally. Reduce heat to low and simmer until thickened, stirring, 2 to 3 minutes. Transfer to 11x7x2-inch glass baking dish.Biscuits
Combine self-rising flour and coarse salt in medium bowl. Add 1 1/2 cups crème fraîche; stir until dough forms. Gather dough into ball in bowl. Sprinkle work surface with all purpose flour; turn dough out onto work surface. Using floured hands, shape dough into log. Cut log crosswise into 6 rounds. Pat each into 3/4-inch-thick 3-inch round. Arrange biscuits atop filling. Sprinkle each biscuit with 1/2 tablespoon sugar.
Place baking dish on rimmed baking sheet. Bake cobbler until bubbling and golden, about 25 minutes. Cool 15 minutes. Serve warm with additional crème fraîche.Share this:
- Prep Time: 30 Minutes
- Cook Time: 40 Minutes
- Ready Time: 70
Ingredients
- 5 cups fresh blueberries (from about 2 1/2 eleven-ounce containers) 1/2 cup sugar 2 tablespoons water 4 teaspoons cornstarch 1 tablespoon fresh lemon juice Pinch of coarse kosher salt Biscuits 1 1/2 cups self-rising flour 1/4 teaspoon coarse kosher salt 1 1/2 cups crème fraîche or sour cream plus additional for serving All purpose flour 3 tablespoons sugar
Recipe Steps:
