Cobbler: More American than American
I’m in love. With Coconut Blueberry Cobbler.
Surely you’ve heard the phrase “As American as apple pie”, but if you really look into it, pie is vastly more British than it is American. In fact, cobbler is about as American as it gets, since the early settlers made it from ingredients they could get their hands on as a substitute for their beloved pies. A cobbler, at its base level, is a cooked fruit base with a biscuit-like topping. Early settlers would make savory or sweet, and even serve cobbler for breakfast. In the Old West, it was even made with canned fruit! It didn’t become dessert-only until the 1800s, and personally I think we should go back it it’s original roots and have it for breakfast. Traditionally a cobbler dessert is made from berries, so I didn’t stray there. I chose the most American berry I know: blueberries! I grew up not far from the self-proclaimed “Blueberry Capital of the World”, Hammonton, New Jersey, so blueberries have always been a big focus in my life in late summer. But just blueberry? Nah. Coconut Blueberry Cobbler.
This is far from a traditional blueberry cobbler, however, because this is me making it. How does Coconut Blueberry Cobbler with a hint of Lemon sound? Oh and how about replacing some of that sugar with a sugar substitute? (If you don’t have to worry about calories, feel free to use regular white sugar in place of the sucralose.) The lemon and coconut are already a winning combination, but add them to blueberry and you have a treat that’s really hard to not eat all in one sitting. (Trust me.)
Coconut Blueberry Cobbler: The Recipe
The best part about cobblers is they’re EASY! Preheat your oven to 375 degrees and line an 8 x 8 baking dish with parchment. Have I ever waxed poetic about parchment before? Maybe I should. You can line anything with it, it’s non-stick, and it makes cleaning your pans SO MUCH EASIER. I like to measure out and prep everything in advance, as you can see by these cute glass bowls. In a small bowl, combine 1/4 cup brown sugar, 3/4 cup sucralose, lemon zest and 3 tbsp flour. In another bowl whisk together egg and coconut extract. Finally, in a medium bowl, combine remaining flour, brown sugar and coconut flakes, then cut in 6 tablespoons of very cold butter until it forms pea-sized chunks.
Evenly spread out your blueberries in the lined baking pan and evenly sprinkle with the lemon zest/sugar flour mixture. This will combine with the blueberries in the oven and thicken up the juice into a nice thick, delicious, amazing jam-like substance. (I’m already drooling, are you?)
Next take the egg mixture and stir it into the coconut mixture until you have a shaggy, lumpy mixture with no loose flour.
Sprinkle this lumpy mixture evenly over the blueberries, then sprinkle one more tablespoon of brown sugar over top of everything. This will make this top edges crispy and delicious. Pop that baby in the oven for 25 minutes, then cover it with foil for another 20 minutes to prevent over browning.
When it comes out of the oven, it will look like this. RESIST THE URGE TO EAT IT IMMEDIATELY. You will burn your mouth and you won’t be able to taste all of the amazing flavors until it cools a little. I was incredibly lucky in that on the day I made this I was heading to the beach for the day, so I left this mouthwatering dessert on the counter to cool… for 10 hours. And when I got home I ate THREE SERVINGS. No joke, this is super delicious! I didn’t manage to eat any of it warm, but I can close my eyes and imagine what it would be like, its juicy, warm interior slowly melting creamy vanilla ice cream into an unctuous puddle of sweet gravy, can’t you?
Just look at that ridiculous topping! The best part is, despite the quantity of sugar and sucralose, this Coconut Blueberry Cobbler is not an overly sweet dessert. You’ll probably find it difficult to eat just one piece though. #sorrynotsorry
I’d adore it if you could give this recipe a shot and give me some feedback! It’s definitely going in my regular rotation.
- 6 cups fresh blueberries
- 1/4 cup packed brown sugar
- 3/4 cup sucralose
- 2 tsp lemon zest
- 3 tbsp all purpose flour
- 1 large egg
- 1 tsp coconut extract
- 1 cup all purpose flour
- 3 tbsp packed brown sugar
- 1 1/2 tsp baking powder
- 8 tbsp unsweetened coconut flakes
- 6 tbsp salted butter
- 1 tbsp packed brown sugar
- Preheat oven to 375 degrees and line a square baking dish with parchment.
- Spread the blueberries evenly in the bottom of the prepared baking dish. In a small bowl, combine sugar, sucralose, lemon zest and flour, whisking together evenly with a fork. Sprinkle evenly over blueberries.
- In a small bowl, whisk coconut extract and egg together until smooth.
- In another bowl, whisk together flour, sugar, baking powder and coconut flakes. With a fork, cut butter into flour mixture until the butter is in tiny, gravel-sized pieces. Add the egg mixture into the flour and gently blend with the fork until it starts to clump together, but don't overwork it.
- Evenly crumble the topping over the filling with your fingers, keeping it even across the baking dish. Sprinkle the remaining brown sugar evenly on top.
- Bake the cobbler for about 25 minutes, then loosely cover with aluminum foil and continue to bake for another 20 minutes, until the filling is bubbly and the topping is golden brown. Allow to cool on a rack, uncovered, for at least 15 minutes before serving.