The Final Course: Blueberry-Lavender Cobbler with Ginger Struesel

This dessert from our Farmers Market Meals Cooking Class was well worth the wait.    This is a feature dessert at Tavern on Brady and I am so glad that Chef Grant shared it with the class.

First of all, you must start with fresh blueberries.

Beautiful fresh blueberries from the farmers market.

This was the only recipe that Chef Grant had to refer to and read as he went along.   He kept saying things like:

“My pastry chef told me not to screw this up.”

“My pastry chef made sure to write this out for me.”

“My pastry chef told me to get these in the oven early.”


All I have to say is that his pastry chef is a genius.

Blueberry-Lavender Cobbler with Ginger Struesel
from Chef Grant’s pastry chef, Tavern on Brady

For filling
10 oz. blueberries
10 oz. sugar
1/2 c. water
1 oz. cornstarch
1 T. lavender flowers

For Streusel
12 oz. flour
1 t. cinnamon
1 t. salt
3 t. ground ginger
6 oz. brown sugar
2.5 oz. sugar
10 oz. cold butter, cubed

Combine all dry ingredients for streusel in mixer with paddle.   Add butter a little at a time over low speed until all butter is incorporated.   Set aside.

Place blueberries in a large baking dish, filling about 2/3 full.

Place water, cornstarch, sugar and lavender in medium saucepan and bring mixture to boil.

Remove from heat and let step for 10-15 minutes and pour over blueberries, just submerging them.

Place dish on sheet pan and bake at 400 degrees for 15-20 minutes or until mixture congeals.    Remove from oven and cover with struesel and bake another 10-15 minutes until golden.

This dessert’s aroma was fighting with the garlic roasted veggies while they were both cooking during our class.    But, I think the lavender scent won out.   There was only one issue with this dish—I didn’t get any struesel topping.     Guess I will have to make it myself.   (I am seriously wondering what this would be like with blackberries!)

This was The Hubs’ serving. He got some struesel!

For the entire meal, click here.

I see that Chef Grant is cooking again at The Stock Pot this month.     We may have to attend that class too!


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