When I was a chef at a tech company in the San Francisco Bay area, this was one of the “breakfasts” I’d make to entice the engineers to come to work earlier in the morning. It’s really more of a dessert, a cobbler loaded with fruit, dolloped with a biscuit batter, and baked until warm and bubbling. This version features tart, crisp apples mixed with fresh blueberries. Some people might not consider it a true breakfast, but I didn’t get any complaints. And the engineers started coming to work on time.
Makes 6 to 8 servings
1 Preheat the oven to 350°F (180°C).
2 To make the filling: In a large bowl, mix together the apples, blueberries, sugar, and vanilla. Spread the fruit mixture in the bottom of an 8-inch square baking dish.
3 To make the topping: In a large bowl, stir together the flour, sugar, and salt.
4 Add the butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse bread crumbs.
5 Add the egg and stir to combine.
6 Spoon the topping over the fruit. There might be some gaps, but don’t worry—the topping will spread out as it bakes.
7 Bake for 45 to 55 minutes, until the topping is golden brown and the fruit filling is bubbling.
8 Serve the cobbler warm, with vanilla ice cream. Store leftovers in the fridge, covered, for up to 3 days.