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Blueberry cobbler with cookie dough topping

Blueberry cobbler. (May 30, 2012)

Blueberry cobbler. (May 30, 2012) Credit: Doug Young

BLUEBERRY COBBLER WITH COOKIE DOUGH TOPPING

8 cups blueberries, rinsed and picked over

1 1/2 cups sugar

2 tablespoons cornstarch

1 cup (2 sticks) unsalted butter

1 large egg

1 teaspoon pure vanilla extract

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1. Preheat oven to 375 degrees. Combine blueberries, 1/2 cup sugar and cornstarch in a large bowl. Let stand, stirring occasionally and crushing some of berries with the back of the spoon, until sugar dissolves, 5 to 7 minutes.

2. Cream together butter and remaining cup sugar in a large bowl with an electric mixer. Add egg and vanilla and beat until combined. On low speed, stir in flour, baking powder and salt until just combined.

3. Transfer berries to a lightly greased, 9-by-13-inch baking dish. Drop dough by rounded tablespoonfuls over fruit. Bake until fruit is bubbling and crust is golden, 50 to 55 minutes (a few more minutes if dough was frozen; see note below). Let cobbler cool slightly and serve warm, or let cool completely and serve at room temperature.

Makes 12 servings.

Note: If you want to get a head start on dessert, you can make the topping up to 2 weeks in advance: Drop tablespoonfuls of the dough onto a foil-lined baking sheet, cover with plastic wrap and freeze. When you are ready to bake the cobbler, spoon the prepared berries into the baking pan and place the pieces of frozen cookie dough on top of the fruit.

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