Summer Fruit Cobbler
Source: Anna Derivi-Castellanos, Three Babes Bakeshop
Serves 6 to 8
Choose one of the following fruit options for the filling:
Mixed Berry Cobbler
3 cups raspberries and blackberries
1 pound strawberries, washed, hulled, and sliced
– or –
2 pounds peaches, washed, pitted, and sliced
– or –
1 pound peaches
1 cup each raspberries, blackberries, and sliced strawberries
¾ cup sugar (if using peaches, decrease sugar to ½ cup)
¼ teaspoon cinnamon
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons corn starch
¼ teaspoon kosher salt
1¾ cups all-purpose flour
1¾ teaspoons baking powder
¼ cup sugar
½ teaspoon kosher salt
6 tablespoons cold unsalted butter
1 cup heavy cream, plus more for brushing
Sugar for sprinkling
1. Preheat the oven to 375°F. Mix together the fruit and all filling ingredients, and pour into a 9-by-9-inch baking dish. Set aside until the biscuit topping is ready.
2. To make the topping, whisk together the flour, baking powder, sugar, and salt. Work in the butter until the largest pieces are the size of small peas. Add a little of the cream at a time and use a spatula or your hands to incorporate, stirring just until the cream is absorbed.
3. Turn the dough out onto a clean surface and pat into a rectangle about 1¼ inch thick, or separate into 9 disks, and place on top of the filling. Brush with cream and sprinkle with sugar.
4. Bake the cobbler until the fruit is bubbling in the center and the biscuit topping is golden brown and cooked through, about 1 hour. Let stand at least 30 minutes before serving with vanilla ice cream.