There's something so humble and unassuming about a fruity, simple cobbler. They're not fussy, pretentious or complicated. By contrast, cobblers seem to always be comforting, delicious and crave-worthy.
In this recipe, fresh fruit of the season is baked just until bubbly, and then biscuit dough is dropped by spoon-fulls over the top. With a second trip into the oven, the dough bakes up into deliciously tender biscuits that are pretty much guaranteed to produce "Oohs!" and "Ahhs!" as you take it out of the oven.
The biscuits cut through the sweet tartness of the fruit and really make this dish something special. It is the perfect way to take advantage of some of late summer's yummy fruits that are stocking the farmers' markets.
So, go grab some fruit and get into the kitchen. This cobbler has your name written all over it.
Bon Appetit, my friends! :)
Blackberry Peach Cobbler
Adapted from: Gourmet, September 2005
- 2 tablespoons cornstarch
- 1 1/2 cups plus 1 teaspoon sugar
- 1 1/4 lb blackberries (5 cups)
- 2 lb peaches (6 medium), peeled, pitted, and cut into 1/2-inch-thick wedges
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup plus 3 tablespoons buttermilk
Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity).
Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes.
While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms.
Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each), then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, 25 to 35 minutes. Serve warm.
Cooks' note: Cobbler can be baked 6 hours ahead and cooled completely, uncovered, then chilled, covered. Before serving, let stand at room temperature 1 hour, then reheat in a preheated 350°F oven until warm, about 20 minutes.