Nothing says, “summer” like a good cobbler. Cobblers, buckles, crisps and slumps are all summertime fruity favorites, that are baked in a dish of some sort, and covered with either a biscuit, crumb, or batter topping. Most of us have heard of cobblers and crisps, but buckles look like a fruity cake when baked, and slumps are actually cobblers cooked in a covered pan, on the stove top. If you are completely confused by now, just stick with cobblers.
During the summer months, we always had a cobbler in the kitchen, especially on the weekends. Our family would gather some kind of fruit we picked up at either a farm stand on the way home from the beach, or from a tree in our yard, and put it to good use. Peaches, apricots and nectarines also make great cobblers, but during the beginning of summer, it’s usually berries that are readily available. If fresh berries are hard to find, or not in your budget, frozen berries make great cobblers and are much more economical.
Fresh or frozen berries with a bit of cornstarch and sugar create a pie-like filling that’s ready for a good biscuit topping. Cream biscuits were the first thing I ever made in pastry school, so they bring back quiet a few memories. However, in this cobbler recipe we are going with a drop biscuit, which has a looser dough because of the melted butter, and it doesn’t require rolling, or cutting to a certain extent. I find that the less you play with biscuit dough, the flakier and more tasty the biscuit, so “fast hands” are appreciated.
Cobblers are pure summertime food and easy to put together, so let the kids assist, so you can spend a little more time outdoors. This cobbler is divine warm right out of the oven, but also great at room temperature. It’s pretty tasty for breakfast too. What’s the difference between a cobbler or biscuits and gravy first thing in the morning? Fresh fruit, which I think is much better for you anyway.
4 pounds fresh or frozen (thawed) mixed berries
1/3 cup cornstarch
1/2 cup granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar + more for sprinkling
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup heavy cream
1/2 cup + 2 tablespoons melted unsalted butter, cooled and divided
1 tablespoon vinegar
- Preheat oven to 375 degrees. Brush 1 tablespoon melted butter inside 13 x 9 casserole dish, set aside. In a large bowl, combine berries, cornstarch and sugar. If using frozen berries, make sure they are defrosted and drained. Reserve juice for another treat like mimosas or sparkling sodas.
- Add berry mixture to prepared dish. In a large bowl, combine flour, baking powder, sugar, salt and baking soda, whisk. In a measuring cup, add cream 1/2 cup melted butter and vinegar, stir to combine. Make a well in the center of dry ingredients and add wet ingredients. Stir gently until combined, don’t over stir.
- Divide dough loosely in bowl into two sections. Form 6 ping pong size balls, patted down on top with each half of dough. Place biscuits evenly over surface of berries and brush with remaining butter. Sprinkle tops of biscuits with sugar.
- Bake in oven for 35-45 minutes, or until lightly golden brown on top. Remove and let cool for at least 30 minutes before serving. Enjoy!