Blueberry Cobbler with Cornmeal Biscuit

From "Rustic Fruit
Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More" by Cory
Schreiber and Julie Richardson (Ten Speed Press, $22)

1 tablespoon unsalted butter, at room temperature, for greasing dish

Fruit filling:

3/4 cup granulated sugar

3 tablespoons cornstarch

1/2 teaspoon fine sea salt

3 pints (6 1/2 cups or 2 pounds) blueberries, fresh or frozen

2 tablespoons freshly squeezed lemon juice

Biscuit dough:

1 1/4 cups all-purpose flour

1/2 cup fine cornmeal

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 cup cold unsalted butter, cut into small cubes

1 cup cold heavy cream

4 teaspoons turbinado (raw) sugar

Preheat the oven to 375 degrees. Butter a 2-quart baking dish.

To make the fruit filling, rub the sugar, cornstarch and salt
together in a large bowl. Add the blueberries and toss to combine, then
gently stir in the lemon juice. Spoon the fruit mixture into the
prepared pan, being sure to scrape the bowl well.

To make the biscuit dough, whisk the flour, cornmeal, sugar, baking
powder and salt together in a bowl. Add the butter and toss until
evenly coated. Using your fingertips or a pastry blender, cut in the
butter until the size of peas. Pour in the cream and stir just until
mixture comes together.

Divide the dough into 8 pieces and pat each piece into a 3-inch
biscuit. Evenly distribute the biscuits atop the fruit filling, then
sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.

Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle. Serve warm. Serves 8.

Storage: This cobbler is best if eaten the day it is made. Covered
with a tea towel, any leftovers will keep at room temperature for up to
three days.

Per serving: 489 calories; 26 g fat (16 g saturated fat;
48 percent calories from fat); 64 g carbohydrates; 78 mg cholesterol;
362 mg sodium; 4 g protein; 4 g fiber.