I once had an amazing strawberry cobbler at Kincaid's restaurant in Redondo Beach, CA. I think this recipe is a great homemade version. The cobbler is slightly reminiscent of the consistency of shortcake and the lemon zest adds a freshness that keeps the dish from feeling too heavy. Mmmm. Cobbler with any type of fruit: what a summer delight.
*Recipe from Real Simple
2 pints blueberries (or other fruit -- I think strawberries, blackberries, raspberries, apples, peaches would all work well)
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 degrees. In a shallow 1 1/2-quart baking dish or a 9-inch pie plate, toss the blueberried, 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 two knives (it's easer with your fingers) 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 vanilla ice cream. (We prefer Breyer's vanilla bean.)