Best Blueberry Cobbler Recipe (2024)

FAQs

Why do you put cornstarch in a cobbler? ›

Sugar: You'll need white sugar for the berries and for the batter. Cornstarch: Cornstarch keeps the blackberry cobbler from becoming runny. Berries: Six cups of fresh blackberries should make about 10 servings.

The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit. When baking, be sure the filling is bubbling-hot to ensure the cornstarch is cooked enough to thicken.

A probe thermometer inserted in the center of the cobbler should reach 200°F in the thickest part of the topping. The filling should be bubbly around the sides, and the tops of the biscuits should be more deep amber than golden.

You shouldn't have a problem with Peach Cobbler being gummy if you use fresh fruit unless you overcook it. Canned peaches, however, can result in a gummy filling because the peaches are already softer to begin with and bathed in heavy syrup. Make sure to thoroughly drain the peaches before using.

Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating. When the food is fried, the moisture cooks out of the cornstarch, leaving a crackly, puffy coating on the outside.

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

The method for the topping goes like this: Combine equal parts flour and sugar, and add enough melted butter to make a dough. This makes a very sweet cobbler with a topping somewhere between a sugar cookie and pie crust.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Mistake: Baking at too high of a temperature

Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.

Believe it or not, it's the pH scale. Blueberries turn reddish when exposed to acids, such as lemon juice and vinegar. Blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with a lot of dairy), which creates an alkaline environment.

Should I refrigerate leftover blueberry cobbler? ›

Blueberry cobbler is best enjoyed warm, right after it's baked. Store leftover cobbler covered, in the fridge for 4-5 days. To reheat blueberry cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature.

If you use enough batter to completely cover the fruit, you'll end up with a cobbler that's far too bready, more like an upside-down cake.

Too often, the biscuit topping will mix with the syrupy filling and result in a doughy texture throughout the entire dish. To avoid this mishap, you can try hot water as an easy addition for crisp cobbler crust. It may sound counterintuitive to add liquid to a recipe to promote crispness, but it works. Trust us.

As a general rule of thumb, most fruit pies and cobblers are fine to be left out overnight at room temperature as long as they are covered. If the pies contain dairy or eggs, then you should store them in the fridge.

The biggest difference is that a cobbler is so easy to make (easier than pie!). While a pie is made with a bottom crust and often a top crust, the dough and the fruit filling cook together in a cobbler.

It is often mixed with a small amount of cold liquid to create a slurry to thicken sauces. When added to cake, cookie, pie filling and shortbread recipes, cornstarch helps create a crumbly and tender dessert-like texture. Commercially, cornstarch is often used as an anti-caking agent.

Cornstarch has thickening power similar to Instant ClearJel.

“I have used tapioca flour in place of cornstarch for crisps, pie fillings, and cobblers,” Guas says. “The rough substitution is 2 tablespoons of tapioca flour for 1 tablespoon cornstarch.” Another significant benefit of tapioca is that it freezes well, keeping your baked goods the perfect consistency.

Change Up Your Thickener

Alright, this year, give cornstarch a try. While flour imparts a mild bitter flavor to the filling that doesn't always cook entirely out, corn starch is generally undetectable. Or better yet, try tapioca starch; it's flavorless and incorporates into various fruits' juices extremely well.