Any Fruit Cobbler
Any Fruit Cobbler
Lots of summer fruit? Or perhaps you’re still chugging through the rest of last year’s abundant harvest? Either way, if you want to use it up quick and radically reduce the amount of fruit lingering about, make my Any Fruit Cobbler.
Any Fruit!
Peach. Nectarine. Strawberry. Rhubarb. Blueberry. Cherry. Or any combination, of almost any fruit threatening to overtake your kitchen or go wildly bad, will make a fantastic cobbler. I’ve made strawberry. Rhubarb strawberry. Cherry strawberry blueberry. Blueberry strawberry. Rhubarb blueberry, affectionally nicknamed bluebarb.
I’ve never been a fan of cobblers, we were more a crisp family when I was little, that habit just stuck. Me and ruts? We go way, way, way, way back. This spring I got to thinking about crisps and how
Any Fruit Cobbler
Ingredients
- 5 cups fruit picked over, cleaned and peeled if necessar
- 1/2-1 1/2 cups sugar taste and adjust to kind of fruit being used
- 1/4 cup water
- 1 TBSP corn starch
- 1 cup flour
- 1/3 cup suagr
- 1 teaspoon baking powder
- 3 TBSP butter
- 1 egg beaten
- 3 TBSP buttermilk
- 1 TBSP Sugar
Instructions
- preheat the oven to 400˚
- in a sauce pan combine the fruit and the sugar
- cook on low until it starts to juice-if using whole berries crush them slightly with a potato masher
- mix the water and the cornstarch and stir into the fruit
- increase heat to medium high and cook until bubbling and thick, stirring as needed
- once it's thickened up reduce the heat to low and keep warm while you make the topping
- for the topping combine all the dry ingredients EXCEPT the 1 TBSP of sugar in the bowl of a food processor
- whirl to combine
- chop the butter in small pieces
- add to the processor and pulse to combine, just to the course crumbs stage
- mix the egg and the buttermilk together and pour into the processor
- pulse to combine
- once it forms a dough stop pulsing
- pour the hot fruit into a 2 quart baking dish
- drop six mounds of biscuit dough on top of the fruit
- sprinkle a bit of the 1 TBSP sugar over the top of the biscuits
- bake at 400˚ for 20-25 minutes or until the biscuits are cooked through and no longer doughy underneath
Notes
- because this dish is seasonal and meant to use up what you have, the amount of fruit can vary between 4-6 cups with little to NO problem--simply adjust the sugar, to suit your taste and the fruit ***if you go beyond 6 cups of fruit you may find it necessary to use additional cornstarch to thicken the fruit, simply increase by teaspoons until you reach the thickness you desire-add the cornstarch to a small amount of cold water, add a dash of hot fruit, stir and then add it back to the cooking pot--if you just throw it in it could seize up
Nutrition
I am making this cobbler for dinner tomorrow, but I don't want to do all of the work while I have company. Could the filling and topping be made and refrigerated tonight and assembled and baked tomorrow evening? Thanks!
-Jayson
YES! here's how: make the topping and get it nice and thick and then refrigerate until ready to use
then mix the dry ingredients for the topping and store
when ready to bake pour the topping in your pan, place it in the oven while it pre-heats-(it needs to be warm for the topping to bake completely if it doesn't warm up you may get doughy biscuits!)
while it warms finish the biscuits in the processor and pop them on top of the fruit once it's warm–the filling doesn't need to be a roaring boil but it should be warm!
YUMMM now I'm going to make a peach cobbler : )
I know this doesn't get you completely out of the kitchen but it will cut down on your time in there and you'll look AWESOME for pulling out a hot fresh dessert
let me know how it turns out!
That’s the nice thing about crisps and cobblers is their versatility.
I love that you can use any fruit!! A blank canvas for a yummy dessert! Cobbler reminds me of Spring and Summer 🙂
Cobblers are perfect for all the time! I love that any fruit goes, but I’m wondering if that gorgeous color was from strawberries or raspberries? P~
This is such a great recipe because it’s so true – cobbler can be made with whatever fruit is fresh and handy!