My mom is a whiz in the kitchen. I noticed when I was a pretty young that she has this amazing ability to throw a meal together, a delicious meal, with no recipe or any planning. She just did it. Magic.
I decided I wanted to make a cobbler the other day. Granted, I had to look up a recipe (not quite to my mom's skill set yet), but I actually had all the ingredients on hand. And I whipped it up. And it was good!
- 2 pints raspberries
- 1/3 cup plus 1/4 cup granulated sugar
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 6 tablespoons cold unsalted butter, cut into pieces
- 2 cups heavy cream
Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.
In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.
Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired. (it's desired, I promise!).