Wednesday, December 1, 2010

Fruit Cobbler

Now is the time of year when I resist the urge to use ALL of my frozen summer berries at once... Unfortunately, once those holiday get-togethers pick up, my ability to maintain composure fails completely and I succumb to baking one of these delicious cobblers, just so I can have a little taste of summer to share with everyone... You can use pretty much any type of fruit (fresh or frozen) for this cobbler, as I have listed for your enjoyment.  My favorite so far has been the peach!

1 recipe fruit filling (see below)
1 c. all-purpose flour
1/4 c. plus 2 tsp sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 c. buttermilk
4 T. (1/2 stick) unsalted butter, melted and cooled
1/2 tsp. vanilla extract
1/8 tsp. cinnamon


Preheat oven to 400 degrees.  PLace the fruit filling in 9" deep-dish pie plate.  Place the pie plate on a foil-lined, rimmed baking sheet and bake until the fruit begins to release liquid, 20-30 minutes (about 60 min for frozen fruit).
While the fruit is baking, whisk the flour, 1/4 cup of the sugar, the baking powder, soda, and salt together in a large bowl.  In a separate bowl, whisk the buttermilk, melted butter, and vanilla together.  In a third bowl, toss the cinnamon with the remaining 2 teaspoons of sugar.
Once the fruit filling has begun to release liquid, gently stir the buttermilk mixture into the flour mixture with a rubber spatula until the dough is just combined and no dry pockets remain.
Remove the cobbler filling from the oven and stir.  Pinch the biscuit dough into 8 equal pieces and place them on top of the hot filling, spaced 1/2 inch apart.  Sprinkle the dough with the cinnamon sugar.
Return the cobbler to the oven and bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15-20 minutes.  Let cool 15 minutes before serving.

Fruit filling varieties:

  • Blackberry (6 cups) plus 1 T. cornstarch (2 T if frozen), 1/3 to 1/2 c. sugar, and 1 tsp. vanilla
  • Blueberry (6 cups) plus 1 T. cornstarch (2 T if frozen), 1/2 to 2/3 c. sugar, and 1/2 t. cinnamon, 2 T lemon juice
  • Peach/Nectarine (4-5 whole fruit), peeled, pitted, and cut into thick slices, plus 2 tsp. cornstarch, 1/3 to 1/2 c. sugar, pinch cloves, 1 t. vanilla extract, and 1 T. brandy
  • Raspberry (6 cups) plus 1 T. cornstarch, 1/2 to 2/3 c. sugar, 1 t. vanilla
  • Strawberry (2 quarts) plus 1 T. cornstarch, 1/3 to 1/2 c. sugar, 1 t. vanilla

If you would like the ratios for apricot, sour cherry, plum, or strawberry rhubarb, let me know!