Fruit cobbler season is here!!! I make this one with all kinds of spring/summer fruit combos: raspberries, blueberries, cherries, strawberries, peaches, blackberries and plums. I like a variety because you’ll get sweet and tart bites. If you don’t have buttermilk, make the biscuits with heavy cream. I’ve also used Bob’s Red Mill gluten free flour and it came out great.
Buttermilk biscuit topping:
2 cups all-purpose flour
1/2 cup sugar
1.5 tsp baking powder
1/4 tsp salt
8 Tbs (1 stick) unsalted butter, cold and cubed
1/2 cup cold buttermilk
Filling
6 cups summer fruit - berries or stone fruit cut into 1” chunks
Juice if 1 lemon
1 Tbs brown sugar
1 Tbs cornstarch
Biscuit topping:
1 Tbs buttermilk
2 Tbs Demerara (coarse) sugar or regular
Make the buttermilk biscuit topping: mix dry ingredients in a mixing bowl. Add butter and cut it in using a pastry fork or potato masher until it resembles coarse sand and peas. Mix in cold buttermilk with a fork and stir until just combined. Form into biscuit sized patties with your hands and place them on a plate. Refrigerate biscuits 30 minutes to one hour.
Mix fruit, lemon juice, brown sugar and cornstarch in a bowl. Pour into buttered 9”x11” pan. Top with cold biscuits. Brush biscuits with buttermilk and sprinkle coarse sugar over everything. Place pan on a sheet pan to catch any spill over. Bake at 350 for an hour to an hour 15 minutes, until biscuit topping is golden and fruit is bubbling. Let cool 10-15 minutes before serving with vanilla ice cream.
Here’s a pic of a double recipe:
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