...and my boyfriend's repeated request for dessert.
And yes, he got what he wanted, because I might have wanted to make and eat something sweet too.
This requires a hot oven, so save it for a cooler day!
I changed a few key ingredients, but the recipe is very similar to Crepes of Wrath's.
lemon curd filling:
- 6 lemons, zested and juiced
- 1 c brown sugar
- 3/4 c honey
- 2/3 c cornstarch
- 1/2 tsp salt
- 4 egg yolks
- 1/4 c butter
- 1 pint blueberries
- 1 & 3/4 c ground almonds (not almond flour - I just stuck almonds in a coffee grinder and ground them until relatively fine)
- 1 & 1/4 c flour
- 1/2 c brown sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 1/2 c cold butter, cubed
- 2 Tbs olive oil
- 1/3 c hot water
In a saucepan, whisk together the lemon juice, brown sugar, honey, cornstarch and salt. Bring to a boil, and reduce heat to low. Whisk until thick, around 6 minutes. Slowly pour into another bowl with the egg yolks, whisking the whole time to slowly heat up the yolks (be careful not to pour too fast, you don't want cooked eggs). When half of the lemon mix has been added to the egg yolks, return the whole thing to the pan and cook on low heat for about 1-2 minutes, until everything is heated through and very thick. Take of the heat and add the butter and lemon zest.
For the cake, combine all dry ingredients and mix well. Add the butter and cut in with knives or fingers until crumbly. Add olive oil and mix with a spoon. Add hot water and mix just until combined.
Pour lemon curd into a well-oiled 9" cast iron skilled (or other 9" pie pan/skillet) and sprinkle with the blueberries. Dollop the cake on top so that the dollops cover most of the top, and spread the mix so it completely (or mostly) covers the blueberries and curd. Bake at 400 degrees F for 35 minutes, or until browned on top. Serve with vanilla ice cream ;)
(ps, sorry for the bad photos, it was quite dark...plus, crumbly cobblers a la mode always taste better than they look!)