Drop Biscuit Berry Cobbler from Dorie
A quick, easy and DELICIOUS Cobbler perfect for the summer fruit season! Berries, mangoes, peaches, or nectarines all work beautifully in this summer dessert. Thanks Dorie!
Servings: 8
Ingredients
Da Fruit- Use whatever fruit you like! You will need 6 cups of cut fruit.
- 3 pounds ripe peaches or nectarines, peeled or not, your choice. about 1 1/2 kg
- 1/4 cup sugar, or to taste 50 grams
- Freshly squeezed lemon juice, and zest of 1/2 -1 lemon Zest is optional but I love the flavor zest imparts
- 1 cup blueberries 150 grams
- 2 teaspoons cornstarch and up to 1-2 tablespoons for juicy fruit
Biscuit Top
- 1 1/2 cups all-purpose flour 204 grams
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt reg table salt
- 1/4 teaspoon baking soda
- 1 cup cold heavy cream 240 ml
- 1/2 cup cold buttermilk (shake well before measuring) 120 ml
- Ice cream or whipped cream for serving (optional, although in my universe this is not optional)
Instructions
- Center rack in oven and preheat it to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Butter a 9-inch deep-dish pie plate and put it on the baking sheet.
- If you want peeled peaches, cut a shallow X in the base of each peach. Blanching makes peaches very easy to peel. Bring a pot of water to a boil. Drop in the peaches a few at a time, leave for about 15 seconds, lift out and transfer to a bowl filled with very cold water and ice cubes. Leave for a couple of minutes, then drain and peel.
- Cut the peaches into bite-sized chunks or slices and toss them into the pie plate. Taste and decide how much sugar you want and then, if you’d like, add some lemon juice. Add the blueberries and then make a decision about the cornstarch: It’s only a tiny bit, but it will thicken the juices a little. If your peaches are very ripe, I’d add it. Give everything a good stir and set aside.
- To make the biscuit topping: Whisk together the flour, sugar, baking powder, salt and baking soda in a medium bowl. In a measuring cup or another bowl, whisk together the cream and buttermilk. Pour the liquid ingredients over the dry and, using a table fork, stir until the flour is evenly dampened and you’ve got a moist batter.
- Using a medium (1 1/2-tablespoon capacity) scoop or a tablespoon, dollop the topping over the fruit — leave a little space between each pouf of batter.
- Bake the cobbler for 45 to 55 minutes, until the topping is golden brown and the fruit juices are boiling under, and maybe up, through and over, the biscuits.
- Transfer to a rack and let cool for at least 20 minutes, or until the cobbler reaches room temperature, before serving, with or without ice cream or whipped cream.
Notes
You can vary the cobbler according to what fruits are in season and within reach: Keep in mind you need about 6 cups of cut-up fruit, sugar to taste and juice of 1/2 freshly squeezed lemon. For an all-berry cobbler — mix whatever berries you can get and, if you want, cut in some ripe mango; add 1 to 2 tablespoons of cornstarch to the berries — they’re very juicy. I've used 3 cups of halved strawberries, 2 cups blueberries and a cup of mango, delish. Let your imagination go...plums make a pretty cobbler and work well with peaches or nectarines. Early summer, try rhubarb and strawberries (and some cornstarch).
STORING: The cobbler is best the day it is made. You can keep it covered overnight at room temperature or in the refrigerator.
STORING: The cobbler is best the day it is made. You can keep it covered overnight at room temperature or in the refrigerator.