Michael Pollen famously said "Eat food that your great-grandma would recognize, mostly plants, not too much."
Your great-grandma would recognize every ingredient in this delicious summer treat:
From Molly O'Neill at the New York Times: Chez Panisse's Blueberry Cobbler:
No matter where you are stuck, how does eating seasonal, lovingly prepared food that your great-grandma would have recognized, support your optimal health?
This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don't cover all the berries, and the juice from the berries bubbles up around the dough.
Yield: 4-6 servings (make sure you don't eat it all yourself in one sitting...)
Time: 1 hour 15 minutes
4 1/2 cups fresh blueberries
1/3 cup suar
1 tablespoon all-purpose flour
1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
2 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup heavy cream, plus additional for serving, if desired
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles course meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
Put the blueberries in a 1 1/2 quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2 inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
Let cool slightly. Serve warm, with cream to pour on top, if desired.