Alright, I know I boasted about being on top of the month’s posting but we’re cutting it a little close tonight. But it’s still the 21st, everywhere in the U.S. at least, and if you’re still looking for something to get excited about on your Thanksgiving table, this might be it: Cranberry Blueberry Cobbler.
There are two kinds of pie out there: the creamy and the fruity and rarely do they meet – key lime and lemon meringue are the examples of hybrids but they’re more creamy overall. In general I pick fruity but if you have holiday that celebrates pies in the plural, it’s a good idea to represent both categories. This is my fruit pie for the year.
I know what you’re thinking, blueberries on Thanksgiving? But since wild blueberries are native to New England so it’s actually probably more authentic than pecan pie. Not that there’s anything wrong with pecan pie but if we’re going to point fingers… you get the drift.
Cobbler isn’t a true pie, it’s more pie-meets-biscuit given the topping but in my opinion it’s both easier and better – easier since you don’t have to fiddle with pie crust and better because it’s biscuit topping on pie filling, the best of both worlds. Plus it’s meant to look rustic which is always a good option for hectic times.
Even if you don’t have time to put this on your Thanksgiving table don’t neglect the cranberry during the rest of the year. They’re often available frozen, especially in higher-end stores like Whole Foods, and this cobbler is surprising enough that it’s worth seeking them out, even in July.
Cranberry Blueberry Cobbler
Adapted from Bon Appetit’s Cranberry-Wild Blueberry Pie and Ad Hoc’s Blueberry Cobbler
16 oz fresh or frozen blueberries
12 oz fresh or frozen canberries
1 cup + ¾ cup sugar
3 tbs cornstarch
2 cinnamon sticks or 1 tsp ground cinnamon
Zest and juice of 1 lemon
1 ¼ cups flour
½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ cup finely chopped candied ginger
6 tbs butter
½ cup buttermilk
In a medium sauce pan combine blueberries, cranberries, sugar, cornstarch, cinnamon sticks, and lemon zest (zest only!). Put the pan over medium-high heat and cook, stirring every few minutes, until the mixture boils. Turn the heat down to medium and continue to cook, stirring often, until the mixture is thickened and the cranberries start to pop and crack. Turn off the heat and add the lemon juice.
Spread the berry filling in an 8 by 11 pan or a 10 inch cake pan and let it cool to room temperature. Preheat the oven to 350F.
In a large bowl combine the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer or a large bowl with a hand mixer cream together the butter and sugar on medium speed until the mixture is fluffy and has lightened in color. Add the eggs one at a time then add the candied ginger and mix on medium until well combined.
Alternate adding the buttermilk and dry goods mix to the creamed butter/sugar/eggs and try to make it about three additions for each. Only mix for as long as needed to incorporate each addition. When everything is in and the mix has just come together turn off the mixer and put scoops or spoonfuls of the batter onto the top of the filling. It helps to use two spoons as if you’re forming cookies or to use a large ice cream scoop.
Once the topping is on, bake the cobbler for 40 minutes until it is lightly browned on top and filling is bubbly. If it’s filled very full put a foil lined pan under the cobbler while it bakes to avoid spills onto the oven floor. Serve hot or warm, preferably with whipped cream or ice cream.