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 a cobbler.

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 dessert-y they feel and how I really wanted to move beyond fruit desserts to something else, less end of dinner and more middle of the day, perhaps. There was no way I would whip a crisp out for a breakfast or brunch but a cobbler? Yeah, I can see that, because in the end a cobbler is really nothing more than fluffy biscuits and hot jam baked together. We are down with hot jam and biscuits any day, so I set out to make cobblers and use up the frozen fruit I still had from last year. I used up every bit of fruit in the freezer making cobblers and that rolled us right on to summer fruit, which I have a lot of. Cobbler for breakfast anyone? Everyone?

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Any Fruit Cobbler Recipe
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Cuisine American
Servings
servings
Ingredients
Cuisine American
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. preheat the oven to 400˚
  2. in a sauce pan combine the fruit and the sugar
  3. cook on low until it starts to juice-if using whole berries crush them slightly with a potato masher
  4. mix the water and the cornstarch and stir into the fruit
  5. increase heat to medium high and cook until bubbling and thick, stirring as needed
  6. once it's thickened up reduce the heat to low and keep warm while you make the topping
  7. for the topping combine all the dry ingredients EXCEPT the 1 TBSP of sugar in the bowl of a food processor
  8. whirl to combine
  9. chop the butter in small pieces
  10. add to the processor and pulse to combine, just to the course crumbs stage
  11. mix the egg and the buttermilk together and pour into the processor
  12. pulse to combine
  13. once it forms a dough stop pulsing
  14. pour the hot fruit into a 2 quart baking dish
  15. drop six mounds of biscuit dough on top of the fruit
  16. sprinkle a bit of the 1 TBSP sugar over the top of the biscuits
  17. bake at 400˚ for 20-25 minutes or until the biscuits are cooked through and no longer doughy underneath
Recipe 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

 

 

 

 

 

 

 

 

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