Ole Timey Blueberry Cornmeal Cobbler

Step 1

Butter a 8-inch square baking dish. Mix the sugar, cornstarch and salt together in a large bowl.

Step 2

Add the blueberries and toss to combine, then gently stir in the almond extract and lemon juice. Spoon the fruit mixture into the prepared buttered dish, being sure to scrape the bowl well.

Biscuit Topping:

Step 3

In bowl, whisk together the flour and the next 6 ingredients (cornmeal - salt). Using a pastry blender or 2 knives, cut in butter until mixture resembles crumbs. Drizzle in buttermilk, stirring with fork to form soft, sticky dough. With spoon, drop 9 evenly spaced mounds over blueberry mixture. Sprinkle with remaining cornmeal.

Step 4

Bake in 400F (200C) oven until topping is light golden and no longer doughy, about 35 minutes. Serve warm.

TO MAKE INDIVIDUAL COBBLERS, follow the below direction:

Step 5

Prepare blueberry filling as directed, scraping into six 1-cup ovenproof ramekins or souffle dishes.

Step 6

Prepare biscuit topping, but, reducing buttermilk to 1/2 cup and stirring together to form ragged dough; turn out onto lightly floured work surface. With floured hands, shape into 1/2-inch (1 cm) thick circle. Using 3-inch (8 cm) round cookie cutter, cut out 6 biscuits, reshaping and cutting scraps as necessary. Top each ramekin with 1 biscuit; sprinkle with remaining cornmeal.

Step 7

Bake in 350F (180C) oven until biscuits are light golden and no longer doughy, about 40 minutes. Serve warm.