Blueberry and Lavender Cobbler with Cornmeal Vanilla Bean Biscuits

I love all summer desserts but cobblers are my favorite and biscuits are the reason why.  I’m biscuit obsessed, I love everything about them, I've made thousands at the restaurant and for catering and I am always trying new techniques to make the perfect one.  These are light, flaky and have a nice crunch from the cornmeal.  They are rolled out and cut with a biscuit cutter..... NO drop biscuits here.  The vanilla bean adds such a nice aromatic flavor but using 2 teaspoons of vanilla extract would work perfectly as well.  The blueberries are stewed in the oven for for 35 minutes before adding the biscuits,  this way they have time to cook down and the biscuits don’t get overcooked.  The dried lavender complements the blueberries with it’s sophisticated floral notes and earthiness.   I know....There are a few extra steps to this cobbler but I think it turns a really good summer dessert staple into an amazing dessert.   



Print Recipes!


Blueberry and Lavender Cobbler with Cornmeal Vanilla Bean Biscuits



9 inch pie plate
Preheat oven to 375 degrees


Ingredients
Blueberry Filling
  • 4 cups Blueberries, Stems Removed and Washed
  • 1 Tbsp. Cornstarch
  • 1 Lemon, Juice and Zest
  • 1 tsp Dried Lavender, Crushed in Fingers
  • ⅓ Cup Sugar
  • Pinch of Salt



Cornmeal Vanilla Biscuits
  • 2 inch cutter, makes 10-11 biscuits
  • 5 Tbsp. Earth Balance Stick Butter, frozen in freezer for at least 1 hour
  • 1 Cup Flour
  • ⅓ Cup Cornmeal
  • 1 ½ tsp. Baking Powder
  • Pinch of a Salt
  • 1 Vanilla bean
  • 2 Tbsp. Sugar, I use organic pure cane sugar
  • ¼ Cup  Cold Water
  • ¼ Cup Tofutti Sour Cream



1 Tbsp. Earth Balance Butter, cut in small pieces
Lavender and Sugar for sprinkling


Directions
  1. In a large bowl combine all the ingredients for the blueberry filling and pour into a greased pie plate.  Place pie plate on a cookie sheet and bake on lower rack for 35 minutes.
  2. Prepare biscuits while the blueberries are cooking in the oven. With the large side of a box grater grate the frozen Earth Balance, place in bowl and put back in freezer until ready to use. Combine cold water and tofutti sour cream, stir, should resemble buttermilk.
  3. In a large bowl add flour, cornmeal, baking powder and salt, mix until combined.
  4. Split the vanilla bean down the center with a knife and with the back of the knife run it down the bean to remove the seeds.  Add the seeds to the sugar and mix until the seeds are combined into the sugar. Add sugar mixture to flour mixture and combine.
  5. Pull grated butter from freezer and with your hands or a pastry blender cut into the flour mixture, some lumps of butter are okay.  With a wooden spoon stir in sour cream/water mixture careful not to over mix.
  6. Roll onto a lightly floured surface, knead a few times and pat down to about ¾ if an inch thick and cut with a 2 inch biscuit cutter.
  7. Place biscuits on cookie sheet and store in freezer until blueberries are ready.
  8. After 35 minutes of cooking and the blueberries are bursting and have started to breakdown, remove from oven.  Increase heat to 425 degrees  
  9. Add Earth Balance butter pieces to blueberries and arrange the cut biscuits on top.  Sprinkle biscuits with sugar and lavender.   
  10. Place back on lower rack of oven and bake until biscuits are golden and juices are bubbling about 12-15 minutes.

Rest 10-15 minutes before serving.






Dry ingredients for biscuits 
Water and Tofutti Sour Cream make great "buttermilk"
Grate frozen butter
Look at that dough

Beautiful biscuits
Top with E B Butter

Brush with soy milk if you want shiny biscuits then sugar and lavender



No ice cream needed




This is where I get my lavender and they ship!
Check them Out!

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