Cobbler Of The Day Recipe

Prepare fruit

Preheat oven to 375°F (190°C). Lightly grease a 9-inch square or similar 8–9 inch oval baking dish. If using larger berries or stone fruit, rinse and dry; hull berries as needed and dice stone fruit into 1/2-inch pieces so filling is uniform.

In a large bowl combine 4 cups mixed fruit, 3 tbs granulated sugar, 1 tbs brown sugar, 1 tbsp lemon juice, 2 tsp cornstarch, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/8 tsp fine salt. Toss gently until fruit is evenly coated and cornstarch is dissolved. Let sit 5 minutes so juices begin to release.

Pour the fruit mixture into the prepared baking dish and spread into an even layer. Drizzle the 2 tbs melted butter in small dots over the top of the filling. Set dish aside while you make the topping.

Mix dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 1 tbs baking powder, 2 tbs granulated sugar and 1/2 tsp fine salt until evenly combined.

Cut in butter

Add 1/2 cup very cold, cubed unsalted butter to the dry mix. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add liquid

Make a well in the center and pour in 3/4 cup buttermilk (or milk mixed with 1 tbs lemon juice). Stir gently with a wooden spoon or spatula just until the dough comes together — do not overmix; a few streaks of flour are fine.

Form biscuits

Turn the dough out onto a lightly floured surface and fold it over itself 2–3 times to bring it together. Pat to about 3/4-inch thick. Using a spoon or a 2-inch biscuit cutter, cut rounds or drop 8–10 generous spoonfuls of dough on top of the fruit, leaving gaps so steam can escape and juices bubble through.

Egg wash

Beat 1 large egg with a splash of water. Brush the tops of the biscuits lightly with the egg wash and sprinkle 1 tbs coarse sugar over them for shine and crunch.

Place the cobbler on a rimmed baking sheet (to catch any bubbling juices) and bake in the preheated 375°F (190°C) oven for 30–40 minutes, or until the topping is golden brown and the filling is bubbling at the edges. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.

Remove from oven and let the cobbler rest for 10–15 minutes so the filling sets slightly. This makes serving cleaner and prevents burns from extremely hot juices.

Serve warm, spooning fruit and biscuits into bowls. Add a scoop of vanilla ice cream or a dollop of whipped cream if desired.