Drop-Biscuit Apricot and Blueberry Cobbler | Everyday Dorie

Instead of a peach cobbler that Dorie makes in Everyday Dorie, I bake an apricot and blueberry cobbler — for several reasons. I did a southern-style peach cobbler not too long ago. Boxes of apricot and blueberry in the refrigerator are waiting for something to happen.

Once I decide on the fruits, there are the questions of the optional components to ponder. Lemon juice or peel? Cornstarch or not?

Since the apricots are normally not too sweet or too juicy like peaches, I opt for lower acidity by using lemon peel while imparting a layer of citrus flavor without the liquid.

Meanwhile, it’s my understanding that underripe and firm blueberries have more pectin, and gel better than, say, ripe peaches. From experience, I know there won’t be any need for cornstarch in baking with blueberries. In fact, sometime I’d intentionally add blueberries to other fruits (apples and peaches) to circumvent potentially soggy outcome.

Dorie characterizes the biscuit recipe is for beginners — no cutting in butter and no risk of overworking the dough too much or too little. For a 9-inch pan, combine dry ingredients (flour 204 g, sugar 3 tbsp, baking powder 2 tsp, baking soda 1/4 tsp, salt 1/2 tsp) with wet ingredients (heavy cream 240 ml and buttermilk 120 ml). Stir until the flour is evenly dampened. This batter is very easy to work with.

The bake turns out wonderfully. The fruits become tender with a tinge of sweetness from the added sugar. The lemon peel becomes candy like and gives an unexpected and pleasant citrus bite. The biscuit topping is light and cakey. However, my husband did comment that he missed the mouthfeel and richness of biscuits made with butter. He has a point.