Al Roker's Blueberry Cobbler

Preheat oven to 375

Make filling and let sit for 15 minutes before baking.

While baking, make topping.

Do not serve hot, server warm or at room temperature.

Position a rack in the center of the oven and preheat the oven to 375 degrees.

Mix all of the filling ingredients gently in a bowl. Let sit at room temperature for 15 minutes. Spoon into a 9 inch pie plate or quiche pan, then place the pan on a baking sheet. Bake until the fruit begins to bubble, about 10 minutes. While the fruit is in the oven, make the topping.

In the work bowl of a food processor or in a mixing bowl, blend together the flour, sugar, baking powder, baking soda, orange zest, and salt. If mixing by hand, cut the butter into the flour mixture with a pastry cutter or 2 knives until crumbly. If using a food processor, add the butter and pulse until dry and crumbly. Add the buttermilk, and mix just until a soft dough forms. Do not overmix.

When the fruit is bubbling, remove the pie pan from the oven and cover the top with heaping teaspoonfuls of batter. (The batter will sprad during baking to form a complete crust.) Return the pan to the oven and bake until lightly browned, about 30 minutes, or until the center is no longer doughy (poke it with a knife to check). Remove from the oven and cool, at least slightly, on a cake rake. Serve warm or at room temperature with vanilla ice cream or whipped cream.