• 1/2 cup sugar
  • 1 tablespoon corn starch
  • pinch ground cinnamon
  • pinch salt
  • 6 cups fresh blueberries (30 oz.)
  • 11/2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Amphora Grenache


  • 1 cup (5 oz.) unbleached, all-purpose flour
  • 2 tablespoons stone-ground corn meal
  • 1/4 cup plus 2 tsp. sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons 91/2 stick) unsalted butter, melted
  • 1/3 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • pinch ground cinnamon

Use a 9-inch pie pan, or 8-inch square baking dish

  1.     Preheat oven to 375 F.; adjust rack to lower-middle
  2.     Stir the sugar, cornstarch, cinnamon, and salt together in a large bowl. Add berries, and gently mix to coat; add lemon zest and juice, mix gently. Transfer mixture to pan or baking dish, place pan on rimmed baking sheet, and bake until filling is bubbling around the edges, about 25 minutes.

While filling is baking:

  1.     Whisk flour,, cornmeal, 1/4 sugar, baking powder, baking soda, and salt in large bowl to combine.
  2.     Whisk melted butter, buttermilk, vanilla, and Amphora Grenache together in a small bowl. Mix the remaining 2 teaspoons sugar with the cinnamon in small bowl and set aside.

One minute before filling comes out of oven:

  1. Add wet ingredients to dry ingredients, stir with spatula until just mixed, and no dry pockets remain.

To assemble and bake cobbler:

  1. Remove filling from oven, and raise oven temperature to 425 degrees. Pinch off eight equal pieces of topping dough, and place them on top of the hot filling, spacing at least 1/2 inch apart, and not touching. Sprinkle each piece of dough with the cinnamon sugar. Bake until the filling is bubbling and biscuit topping is golden brown (15-18 minutes). Cool cobbler on wire rack for 20 minutes and serve (with a scoop of vanilla ice cream if you want!)