Blueberry cobbler with gingered biscuits from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • MsMonsoon on May 30, 2025

    I only had 4 cups of blueberries instead of 6 but I followed the rest of the recipe as written. I did the gingered biscuit variation which was tasty and the biscuits are light. The dish was a little sweet due to my being short on blueberries and using the full amount of sugar. Also, the candied ginger adds sweetness. Even with my smaller amount of blueberries, the juices bubbled over, so I’d recommend a deep dish pie plate. And don’t skip the covering of the baking sheet with aluminum foil.

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