Chez Panisse’s blueberry cobbler from The New York Times Cooking by Lindsey Shere

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KissTheCook on July 22, 2024

    I've made a lot of cobbler and I say this is my favorite. I used a rectangular 1-1/4 qt. Pyrex (w/plastic lid) making 12 dough patties. After eating two helpings, I froze the rest since there is only two of us. After freezing, I let thaw only slightly to allow for chef-knife-cutting into individual portions, separating each from the other (hence the necessity of removing some to allow room). After refreezing in same dish, we could then remove a couple of servings when needed, leisurely eating our way through this blueberry delight. Warm in oven and... this is important!... add a 2 T splash of heavy cream, the finishing touch.

  • VineTomato on June 19, 2024

    This is incredible! I'm not a baker or dessert person, usually any attempt at making something sweet fails. I'll skip a step or leave out an important ingredient - I'm just not made for making sweet things. This however is so simple and so delicious I made it twice in two weeks. The first time with frozen wild blueberries from Poland (Picard) and the second with fresh blueberries. The wild blueberries were much better - less sweet, more jammy blueberry flavour. The fresh blueberries were a little watery. Really great recipe!

  • ginger2212 on May 22, 2023

    This was outstanding. I went against my gut and didn't add lemon zest or juice which I think would be a lovely addition. As would some vanilla extract. Nonetheless - it is perfect and easy!

  • amandabeck on June 11, 2022

    not overly sweet, great way to use a bumper crop of blueberries

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