Serves 6 to 8
Neither blueberries nor cobbler are Italian, but one of the largest and oldest blueberry farms in what is called the blueberry capital of the world, Hammonton New Jersey, is run by the DiMeo family, a family of Italian Immigrants who for more than 100 years have been growing blueberries. What was first established around 1895 by Michael DiMeo, an immigrant from Sulmona, has now become over 1,000 acres of blueberry bushes. It is fitting that this revisited blueberry cobbler recipe is in their honor and it is simple and delicious.
- Juice of 1 lemon ()
- 3 tablespoons cornstarch ()
- 2 pints blueberries ()
- 2 bananas, peeled and sliced 1/2-inch thick ()
- 1 1/2 cups all-purpose flour ()
- 3/4 cup sugar ()
- 1 1/2 teaspoons baking powder ()
- Pinch of kosher salt ()
- 1 1/2 sticks cold butter, cut into small pieces ()
- 1/2 cup sliced almonds ()
1. Preheat oven to 400 degrees F. In a 9-inch deep dish pie plate, whisk together sugar, lemon juice and 1/3 cup water. Whisk in the cornstarch until smooth. Add the blueberries and bananas and toss to coat.
2. In a food processor, combine flour, sugar, baking powder and salt. Pulse to combine. Drop in butter pieces and almond slices, pulse 5 or 6 times, until the dough looks like coarse crumbs. Drizzle in 1/3 cup cold water and pulse just until the dough comes together. Dollop in heaping spoonfuls over the blueberry mixture.
3. Bake until blueberries are bubbling and topping is cooked all of the way through and golden brown on top, about 35 to 40 minutes. Serve warm.