Although I'm a big proponent of homemade pie crust, there's a lot to be said for making it the lazy way. Galettes are lazy pies where the dough is just folded over onto the fruit without any fancy edge crimping. Cobblers forgo the crust altogether in favor of sweet biscuits layered on top of the fruit, giving it a cobbled together appearance. No need even to worry about a bottom crust. Quick, easy and completely satisfying.
I'd happily eat this filling even without the biscuits but no need because they're easy to make. And when they bake on top of the fruit, they absorb the juice and flavors. A scoop of vanilla ice cream would be great but I actually served it with a scoop of plain Greek style yogurt and loved it. Enjoy!
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ingredients (8 Servings)
- 4 Cups blueberries
- 1/3 Cup sugar
- 4 oz. Goat cheese, crumbled
- 1 Tablespoon all purpose flour
- 1 Teaspoon fresh thyme leaves
- Zest of 2 lemons
- Pinch of salt
- 1 Cup all purpose flour
- 1/4 Cup sugar, divided
- 1 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/2 Stick unsalted butter, chilled and cut into 1" pieces
- 1/3 Cup buttermilk
Pre-heat the oven to 375 degrees.
Make the biscuit dough by sifting together the flour, 3 tablespoons of the sugar, baking powder, baking soda and salt in a large bowl. Using a pastry cutter or fork, cut in the butter until the mixture resembles course crumbs. Make a well in the center, pour in the buttermilk and stir to combine until you have a dough ball. Don't over-mix or your biscuits will be tough. Wrap in plastic and refrigerate for at least 30 minutes.
While the dough is chilling, combine the blueberries, sugar, goat cheese, flour, thyme, lemon zest and salt in a large bowl. Pour the mixture into a 9" pie plate and bake for 25 minutes.
Roll out the biscuit dough on a floured surface until it's about 1/2" thick. Use a small (approx. 2") round cutter and place the dough rounds on top of the blueberry mixture. Sprinkle on the remaining tablespoon of sugar, return to the oven and bake for an additional 25 minutes. Serve warm with ice cream or Greek yogurt.
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