The great thing about cobbler is it is just about two things. The fruit you choose and the biscuits you make for the topping. I do love making a pie and a tart but the ease of a cobbler or a crumble (which I plan on making today) just seems to fit the summer frame of mind.
Here is a peach blueberry from last week’s series of desserts.
Heat oven to 375.
Prepare the fruit. 5 cups of fruit in a 1 1/2 quart baking dish works perfectly ( a little less or a little more wouldn’t kill anyone ). Toss the fruit with 1/3 cup sugar and 1 tbsp. flour. Set aside.
The dough. Mix together 1 1/2 cups flour, 1/2 tsp. salt, 1 1/2 tbsp. sugar, 2 1/4 tsp. baking powder. Then take 6 tbsp. cut up cold butter and work into the flour mixture until it resembles a coarse meal (like little pebbles). Slowly add in 3/4 cup heavy cream to get the dough wet.
Spread the fruit in the bottom of a baking dish. Make round patties out of the dough. I did 6 of them. You could make 8 and do them smaller. Again, it is summer and this is a freeform dish. Arrange the patties on top of the fruit. Bake for about 35-40 minutes or until the patties are browned and done.
Serve at warm or at room temperature. Make sure you have plenty of vanilla ice cream on hand to serve with the cobbler. Delicious!
This might happen right now in my kitchen. I have peaches, and blueberries.
Happened. Had some peaches that were due. I added some cinnamon and some vanilla extract with a little lemon juice to the filling. It was a little soupy, so I added a bit of tapioca to help firm it up. Smells delicious.