I’m always looking for new things to do with Jonathan. Some days, I need something to break up the monotony of the day-to-day, but really, I just like to expose him to all kinds of different things. Lord only knows how long we will have our feet here, so we might as well make the most of the time we have here.
So when I found out that you could go pick your own blueberries at a farm (patch? I don’t know.) about 25 minutes away. Since it is already hotter than Hades here some days, I decided that we would go first thing in the morning. As soon as Jonathan woke up, I threw some clothes on them and got them in the car. We drove about 20 miles south into the countriest of the country. I drove past a couple antique stores, a lot of pick your own peaches/berries/oranges signs, and a whole lot of very hot looking house. I pulled in the Berrypatch and then had a thought.
“Well, I’ll have to charge you a $1.00 convenience fee.”
Blueberry Cobbler with Cinnamon Whiskey Crème Anglaise
- 6 cups blueberries
- 1/4 cup tapioca
- 1/2 cup sugar
For the crust
- 3/4 cup milk
- 2 tsp lemon juice
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- pinch salt
- 1 1/2 cup flour
- 6 T butter
For the creme anglaise
- 1 1/3 cup heavy cream
- 2/3 cup milk
- 5 egg yolks
- 2/3 cup sugar
- 1/4 cup cinnamon whiskey (used: Fireball)
- Preheat the oven to 375.
- In a large baking dish, toss the blueberries, ½ cup sugar and tapioca together.
- Stir the lemon juice and milk together and allow to sit for 5 minutes.
- In the bowl of a food processor, pulse together the flour, sugar, baking powder, baking soda, and salt. Pulse the butter into the dry ingredients until course crumbs form. Stir in the milk mixture gently until a soft dough forms.
- Use an ice cream scoop to drop the dough evenly over the berries.
- Bake in the preheated oven for 35 minutes, or until the top is golden brown. Place a baking sheet on a rack underneath to catch any overflow.
- To make the creme anglaise: In a large bowl, vigorously whisk the egg yolks and sugar together until pale yellow. Warm the milk and cream in a saucepan on the stove, then slowly pour in to the egg mixture, whisking constantly, to temper the eggs. Pour the mixture back into the saucepan and cook over medium-low heat until the temperature reaches 180 F, or the creme is thick enough to coat the back of a spoon and hold a line when you drag your finger through it. Stir in the whiskey.
- To serve, scoop the cobbler out onto a plate and pour some anglaise over the top. Best served warm.