Blueberry Cobbler

My husband does very little baking. He is good at it, but he prefers to make savory dishes, and he is very good at that, so we allow him to skip the baking. He has been cooking out of cookbooks that are written by New Orleans chefs since we got back from a short trip there (24 hours, 5 meals) which led him to Donald Link's Blueberry Cobbler. It is very good, and can be made with a variety of fruits (we were shy on the blueberries needed, so added enough sour cherries to make it work. Here is the recipe. Biscuit dough: 1 1/2 c all-purpose flour 1/3 c granulated sugar 3 tsp baking powder pinch of salt 1/2 tsp ground cinnamon 1/2 c butter (cold) 1 large egg, beaten 1/2 c milk Blueberries: 3/4 c granulated sugar 2 Tbsp cornstarch 1/3 c water 5-6 c blueberries zest and juice of 1/2 lemon 1/2 tsp vanilla Crumble topping: 1/3 c brown sugar, packed 1/3 c butter 3/4 c all-purpose flour Preheat oven to 400. Combine the flour, sugar, baking powder, salt, and cinnamon in a bowl or food processor. Cut in the cold butter until the mixture is coarse and crumbly. In a separate bowl, whisk the egg and milk together, then stir into dry ingredients to form the dough. Set aside. Combine sugar and cornstarch with water in a saucepan. Heat until the sugar is dissolved. Add the blueberries, lemon zest and juice, and vanilla and simmer over medium heat for about 5 minutes. Pour the blueberry mixture into a buttered 8 x 12 dish. Top the fruit with spoonfuls of the dough (it does not have to cover the berries completely). Mix the brown sugar, butter, and flour, then sprinkle over the dollops of dough. bake for 25-30 minutes until the top is lightly browned and the dough has cooked through. Allow to cool at least 20 minutes before serving.