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Summer Blueberry Cobbler With Vanilla Ice Cream

  • Yield: 8 to 10 servings yields


  • CRUST:
  • One and one-fourth cups all-purpose flour
  • 2 teaspoons baking powder
  • One-half teaspoon salt
  • 5 tablespoons butter
  • 8 tablespoons half-and-half
  • 4 tablespoons cane syrup
  • Three and one-half cups fresh or frozen blueberries
  • Three-fourths cup sugar
  • 2 tablespoons cornstarch
  • One-half teaspoon ground cinnamon
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 8 to 10 cups vanilla ice cream


  • Preheat the oven to 375 degrees.
  • For the crust, combine the flour, baking powder, salt and butter in a mixing bowl. Using a fork or your fingers, knead the flour and butter mixture until it resembles corn meal.
  • Add the half-and-half, cane syrup and continue to mix until soft dough is formed. Place on a floured board and roll into flat crust. Set aside.
  • To make the filling, combine the berries, sugar, cornstarch, cinnamon, orange zest and orange juice in a bowl and mix. Place the filling in a buttered 8x10-inch casserole dish and spread the dough over the top. Press the dough down around the edges to seal the filling. Pierce holes in the top of the dough with a fork to release any steam from the cobbler during the baking process.
  • Bake until the dough is evenly browned, about 30 minutes. Cool for 5 minutes. Serve with vanilla ice cream and a sprinkle of cinnamon.