Blueberry Cobbler
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. Source https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler Change Log Increased flour for berries; this may need to be adjusted up or down depending on humidity and water content of berries. Added zest of one lemon Added lemon juice Swapped buttermilk for cream Swapped baking soda for baking powder Added spelt Reduced sugar Equipment 1 ½-quart gratin or baking dish Preheat Oven Preheat the oven to 375 degrees. ...