WATCH THE VIDEO!
Peaches, blueberries and raspberries are at their peak right now, and this Fruit Cobbler is perfect for all your summertime festivities. Modified slightly with other seasonal fruits like apples, pears, strawberries or cherries, this may become your year-round Cobbler Recipe – it’s become mine!
Ingredients for Fruit Cobbler:
1 cup cold unsalted butter, cut into 1/4 inch chunks, plus 1 teaspoon for buttering the pot
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup cornmeal or masa harina
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup milk
6 tennis-ball-size ripe peaches
1 pint fresh local berries (any kind)
1 – 2 TBSP granulated sugar
Juice and zest of 1/2 lemon
1 teaspoon vanilla extract
1 ounce bourbon (optional)
1 – 2 TBSP all-purpose flour
1/4 cup broken pecans or rolled oats
1/4 cup packed light brown sugar
1 cup all-purpose flour
1/2 teaspoon fine sea salt
4 TBSP unsalted butter, melted
Creme fraiche, plain yogurt or vanilla ice cream
Serves 10-14. Bake in a 4-5 quart Dutch Oven, 13×18″ baking dish or large (10-12″) cast iron skillet. Some changes I made to Rebecca’s recipe: I used salted butter instead of unsalted; coarse kosher salt instead of fine sea salt; 3 yellow peaches, 3 white peaches, 1/2 pint blueberries and 1/2 pint red raspberries. I opted for 2 TBSP of both granulated sugar and all-purpose flour in the fruit filling and opted out of the bourbon. For the crumb crust I used rolled oats. Next time, I may try buttermilk in place of milk in the Drop Crust and apples in place of the peaches and berries. And trust me, there will be a next time – this recipe is a keeper!
Directions for Fruit Cobbler:
MAKE THE DROP DOUGH CRUST:
1) Preheat oven to 375(F). Butter the bottom and sides of 4-5 quart Dutch Oven, baking dish or cast-iron skillet.
2) In the bowl of a food processor, combine the flour, granulated sugar, cornmeal, baking powder, and salt and pulse together. Pulse in the butter in small batches. Don’t overpulse; stop when the dough resembles fine, soft crumbs. Pulse in the milk until the dough is slightly wet but still cohesive. Don’t overwork – just mix to combine. TIP: I didn’t use a food processor, for added instruction, watch the video.
3) Drop the dough into the prepared baking vessel with an ice-cream scoop or large spoon. It doesn’t matter if there are small gaps in the dough; they’ll cook out. Just don’t mash the dough down.
4) Bake for 15 – 20 minutes, until golden brown.
PREPARE THE FRUIT FILLING:
1) Pare the peaches: With a knife, cut each peach in half lengthwise and slice it into segments around the pit. Peeling the peaches is unnecessary labor; the skins will soften into velvety perfection as they bake. Leave your peach segments as they are or chop them into 1 inch cubes.
2) Put the peaches into a large bowl. Add the berries (hull and slice strawberries if using). Macerate the fruit by stirring in the granulated sugar, the lemon juice and lemon zest. Stir in the vanilla and bourbon (if using). Finally, fold in enough flour to thicken the juices and set aside.
MAKE THE CRUMB CRUST:
1) In a bowl, combine chopped pecans or rolled oats, brown sugar, flour and salt. Add melted butter and combine until the mixture is coarse and crumbly but easily forms lumps when you press it together.
ASSEMBLE THE COBBLER:
1) Remove the baked bottom crust from the oven. Pour the fruit filling onto the Drop Crust and sprinkle with the Crumb Crust in an even layer. The fruit will probably poke through; that’s OK. The Crumb Crust is thinner to compensate for the thick bottom crust.
BAKE THE COBBLER:
1) Bake, uncovered, for 45-60 minutes, until the Crumb Crust is browned and the fruit is bubbling. Let cool for 20 minutes, then serve by scooping out with an ice cream scoop or large spoon. Serve in a bowl with a dollop of creme fraiche, plain yogurt or vanilla ice cream.
Be sure to check out Rebecca Lando’s new cookbook! Included is this Fruit Cobbler Recipe and 99 other gems that can all be prepared for less than $8 a person. More on the Working Class Foodies Cookbook on Amazon.