Recipes: Dessert

Ingredients

• Blueberry Filling:
• 6 cups frozen Oregon Blueberries
• 3/4 cup brown sugar
• 2 T. cornstarch
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/4 tsp. nutmeg 
• Pinch of salt

• Brown Butter Biscuit Topping:
• 3/4 cup unsalted butter
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 T. baking powder
• 1/2 tsp. salt
• 3/4 cup cold buttermilk
• 1 tsp. vanilla extract
• 2 T. heavy cream (for brushing biscuit tops) 
• 2 T. turbinado sugar, for topping

Directions

• Brown the butter. Melt butter in a light-colored saucepan over medium heat. Cook 4-7 minutes, stirring, until golden-brown specks form and it smells nutty. Immediately transfer butter and browned bits to a bowl. Refrigerate 30-45 minutes until firm but workable.
• Preheat oven to 375°
• Prepare the Oregon Blueberry filling. Toss frozen blueberries with sugar, cornstarch, vanilla, cinnamon, nutmeg, and salt. Spread in a greased or buttered 9 x 13-inch dish.
• Mix the biscuit topping. Whisk flour, sugar, baking powder, and salt. Cut the cooled brown butter into small pieces; work into flour until coarse crumbs form. Stir vanilla into cold buttermilk and add to flour mixture. Mix just until a soft, slightly sticky dough forms; do not overmix.
• Drop large spoonfuls of biscuit dough over hot filling, leaving gaps for bubbling fruit. Brush biscuit tops with cream and sprinkle with turbinado sugar.
• Bake at 375°F for 30-40 minutes, until biscuit centers are cooked through and tops are golden. 
• Serve warm with vanilla ice cream and enjoy!