I have a longtime obsession with fruit and cheese.
I absolutely love the combination — it fascinates me. There aren’t many fruit-and-cheese pairings I don’t love. Even banana and cheesecake feel right together. Over the years I’ve mixed blueberries with unexpected partners — basil, bacon, breakfast pastries — and it usually works.
One summer I made a blueberry-cheddar dip that surprised a lot of people, but it remains one of my favorite snacks. It might sound odd, but the savory-cheesy contrast with sweet berries is brilliant. I trust that when I recommend something like this, it’s worth trying — unless you hate sprinkles, classic Whitney Houston, or a life with few green vegetables.
That dip inspired me to make an apple-and-white cheddar dessert for my cookbook, and since then I’ve wanted to create lots of sweet things that include cheese. Berries are a favorite because they burst in the oven, release their juices and color the whole dish in a way that’s just perfect.
I’m definitely in a blueberry phase right now. I may have even used them on pizza. I tend to fall back on tacos and pizza because I love food that’s stuffed or piled high on a crust — and I’m fine with that. Simplicity is satisfying.
A couple summers ago I made a skillet strawberry cobbler and kept noticing how different and better things often are when baked in a skillet rather than a baking dish. The skillet concentrates flavor and creates a great contrast between bubbling fruit and golden topping.
I’ll also admit to using fruit obsession as a balance against my relative dislike of vegetables. Fruit brings antioxidants and color — and yes, I still enjoy chocolate and wine. Balance, in my book, is a mix of indulgence and a few bright berries on the plate.
Skillet Blueberry Cobbler with Cheddar Biscuits
4 appropriately, 2 obnoxiously
45 mins
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Ingredients
- 3 cups blueberries
- 1 1/2 tablespoons sugar
- 1/2 tablespoon flour
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- vanilla ice cream for serving
Cheddar biscuit topping
- 2/3 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cold and cut into pieces
- 2 ounces sharp cheddar cheese, freshly grated
- 7-8 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. In a bowl, toss the blueberries with the sugar, flour, salt and cinnamon. Transfer them to a 6- or 8-inch oven-safe skillet.
- In a larger bowl, whisk together the flour, brown sugar, baking powder and salt. Add the cold butter and cut or mix it in until the mixture resembles coarse crumbs. Stir in the grated cheddar, then add the milk and vanilla, mixing just until a dough forms. Spoon the dough over the blueberries in small mounds.
- Bake for 30–35 minutes, until the topping is set and the blueberries are juicy and bubbling. Serve hot with vanilla ice cream.
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I also have a habit of plating food on dishes that are too small — the messier, the more tempting. Anyone else totally fine with that chaos?