Dear SOS: If you could possibly help us with the blueberry cobbler from Lure Fish House in Camarillo, we would be over the moon. The menu lists it as “the best dessert ever created.” And that is so true. Each blueberry is whole and delicious. How do they do that? Many thanks.
— Gillian Nettmann,
Los Angeles
Dear Gillian: Fresh blueberries baked under a crisp crumble topping — dessert doesn't get much easier, or better, than this simple recipe. Lure Fish House was happy to share so you can re-create its dessert at home.
Lure Fish House’s Blueberry Cobbler
45 minutes.
Serves 8 to 12.
For the crumble topping:
1 cup old-fashioned rolled oats
1/2 cup flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup (1 stick) butter
In a medium bowl, whisk together the oats, flour and granulated and brown sugars. Using your fingers, mix the butter into the dry ingredients until the mixture is combined and resembles small peas. Set aside.
For the blueberry cobbler:
4 pints blueberries
1/4 cup sugar
2 Tbsp. flour
5 Tbsp. heavy cream
2 Tbsp. freshly squeezed orange juice
1 tsp. finely grated orange zest
Heat the oven to 350 degrees. In a large bowl, toss the blueberries with the sugar, flour, heavy cream, orange juice and zest.
Place the filling into an 8-inch square baking dish or 2-quart gratin dish, and sprinkle over the crumble topping.
Bake until the crumble topping is golden brown and the filling is bubbly, 30 to 35 minutes. Remove from the oven and place on a rack to cool slightly.
Each of 12 servings: calories 280; protein 2 g; carbohydrates 46 g; fiber 3 g; fat 11 g; saturated fat 6 g; cholesterol 29 mg; sugar 32 g; sodium 7 mg.
Note: Adapted from Lure Fish House.
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