Fruit cobblers, like pies, are as charming as a hand-stitched quilt, but unlike pies or quilts, they really are simple to make. In this one, orange juice spikes the blueberry filling and tints the cobbler topping like sunrise through clouds.
Cobblers are at their most hypnotic when served warm with a scoop of ice cream, after dinner. They're irresistible at room temperature just before bedtime. As for the next morning, don't be surprised to find yourself in your bathrobe, facing the open refrigerator, downing the leftovers cold.
Heat oven to 425 degrees. Butter a 10-inch deep-dish glass pie plate with softened butter. Add blueberries, maple sugar, orange juice, and vanilla. Toss gently and let stand about 15 minutes. Bake 12 minutes.
Meanwhile, make the cobbler batter: Whisk flour, baking powder, salt, and sugar in a medium bowl. Remove butter from freezer and immediately grate it on the large holes of a grater into the flour mixture. Lightly but thoroughly stir the butter and flour together. Stir in orange juice with a fork until dough just comes together. Do not overmix.
When blueberries have baked 12 minutes, remove the pie plate from the oven and use a large spoon to transfer 8-10 dollops of batter to the top of the fruit. Sprinkle a tablespoon of sugar over the dollops. Bake until cobber is golden brown and fruit is bubbly, another 10-15 minutes. Cool to warm temperature and serve with ice cream.
Copyright by Terese Allen