The recipe for these blueberry crisps comes to us courtesy of long-time market vendors and now loyal market shoppers Mary and Dana Logsdon of La Spiga.
To prepare Cobbler Dough: Cut butter into 1/2-inch cubes; keep chilled. Break eggs into a small bowl and beat lightly. Add water and vanilla to eggs, then refrigerate until ready to use. In a large mixing bowl, combine flour, sugar, cornmeal, baking powder, and salt; blend using a mixer with a paddle attachment. Add chilled butter to dry ingredients and cut in (like mixing pie dough). If this amount is too large for your mixer, do it in batches or by hand. Mix until mixture looks like coarse meal. Turn off mixer and add egg mixture. Mix for a few seconds, just until dough starts to come together. Turn out dough onto a floured surface and finish incorporating any loose flour. Pat dough into a rectangle. Divide dough into two portions and wrap separately in plastic wrap. Chill several hours before rolling. Dough can be refrigerated for several days or it can be frozen.
To prepare Crumble Topping: Cut butter into 1/2-inch cubes; keep chilled. In a large mixing bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon; blend using a mixer with a paddle attachment. Add chilled butter and mix until there are no more large pieces of butter but the mixture is not smooth (mixture should be crumbly/chunky). Crumble topping can be refrigerated for several days. Topping can also be used on pies or as muffin topping.
To assemble Blueberry Crisps: Place six flan rings equally spaced on a parchment-lined baking sheet or use individual tart pans. Spray rings/pans with nonstick baking spray.
Cut off a piece of chilled cobbler dough (keep the rest chilled) and roll on floured surface to a thickness of about 1/16 inch. Cut with 3 inch biscuit cutter, then press circle of dough into ring/pan. (Dough will be sticky. If there is a hole in the dough, patch with extra dough. Trim edges if sides overlap the ring/pan. Dough is very resilient and will puff up when baked. It may be easier to roll and cut circles and place on parchment-lined baking sheet to chill before lining all of the rings/pans at once.)
Once rings/pans are lined with dough, put a handful of fresh or frozen blueberries inside each one. Combine cornstarch and sugar; mix well. Sprinkle blueberries lightly with cornstarch mixture. Top with a heaping mound of crumble topping (it will melt down considerably during baking). Crisps can be refrigerated or even frozen at this point. Thaw frozen crisps in refrigerator before baking.
Preheat oven to 375 to 400 degrees. Bake crisps for about 45 minutes, turning pans after 15 minutes so crisps will bake evenly. Remove from oven when tops and sides of dough are golden (remove a ring to peek at side of dough). Cool before removing from rings/pans.
Note: These crisps can also be made with apples, pears, strawberries, pineapple, etc.
Makes 3 dozen
Recipe contributed by Dana Logsden, La Spiga Bakery
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.