Rich & tender oat biscuits with crispy, craggy tops. Gooey blueberries kissed with lemon and lavender or vanilla. Scoops of melty vanilla ice cream. Meet your dream summer dessert that's easy enough for weeknight baking, but special enough for guests.
Prep Time: 30minutes
Cook Time: 35minutes
1/4cup(55 g) organic granulated cane sugar
1 ½teaspoonsculinary dried lavender buds OR 1 teaspoon vanilla paste or extract
2pintbaskets fresh blueberries (4 cups, 600 g)
2 ½tablespoons(18 g) cornstarch
Finely grated zest and juice from ½ of a medium lemon
Big pinch fine sea salt
1/3cup(40 g) GF oat flour
1/3cup(55 g) sweet white rice flour
1/4cup(32 g) millet flour
1/3cup(36 g) old fashioned rolled oats, plus more for sprinkling
2tablespoons(27 g) organic granulated sugar, plus 1 teaspoon for sprinkling
1/4teaspoon fine sea salt
4tablespoons(56 g) cold, unsalted butter, in 1⁄4" dice
¼cupplain, whole-milk Greek yogurt
¼cupheavy cream, plus 1 tablespoon for brushing the biscuits
vanilla ice cream, for serving
Position a rack in the center of the oven and preheat to 400ºF.
If using the lavender, combine with half of the sugar in a clean spice or coffee grinder and grind finely.
Combine the berries in a large bowl with the lavender sugar (or vanilla, if using), remaining sugar, cornstarch, lemon zest and juice, and salt. Toss to combine.
Scrape the fruit and juices into an 8 or 9-inch round baking dish or the equivalent (I used a 7x10-inch oval with 2-inch high sides). Place the dish on a rimmed baking sheet to catch any drips.
In a large bowl, combine the oat, sweet rice, and millet flours with the oats, 2 tablespoons sugar, baking powder and salt.
Add the cold butter and rub with your fingertips or cut in with a pastry blender until the butter is somewhat worked in with lots of little pea-sized butter bits. Chill this mixture until cold, 10 – 20 minutes.
Combine the yogurt and 1/4 cup cream in a small saucepan. Place over medium heat, stirring frequently, until the mixture is hot and steamy, 1–2 minutes (don’t let it boil or it might separate).
Quickly but gently stir the hot dairy into the butter/flour mixture, stirring just until combined, evenly moistened, and no floury bits remain; do not overstir.
Use a tablespoon to drop the batter onto the fruit, creating 6-8 rough mounds. Immediately dab and brush the tops with the remaining tablespoon of cream and sprinkle with oats and sugar.
Bake the cobbler until the biscuits are golden on top and the fruit is bubbling thickly, 30 – 35 minutes. Let the cobbler cool for at least 20 minutes to allow the fruit to thicken slightly and the biscuits to finish baking from residual heat.
Scoop into bowls and serve warm, topped with vanilla ice cream.
The cobbler is best within a few hours of baking, but leftovers can be refrigerated airtight for up to 3 days. Reheat before serving.
Make-Ahead: This cobbler is best served fresh from the oven, but you can bake it an hour or two ahead and reheat in a 350ºF oven to warm it up.
Storage: Extra cobbler keeps well, refrigerated, for up to a few days. Reheat leftovers in a 350ºF oven until warm.
Frozen berries: If fresh berries aren't available, you can use frozen berries. No need to defrost first, just go ahead with the recipe, baking the cobbler 5 or 10 minutes longer if need be.
Gluten-Free Berry Cobbler: You can use other berries here if you like; I've tested this with a mix of blueberries, raspberries, strawberries, and blackberries.
Gluten-Free Blueberry Peach Cobbler: Trade half of the blueberries for sliced peaches.
Dairy-Free Vegan Blueberry Cobbler: use vegan butter in the biscuits, plant yogurt in place of the dairy yogurt, and coconut cream in place of the heavy cream. Serve with vegan vanilla ice cream.
Nutritional values are based on one of six servings.