SUMMER FRUIT COBBLER
A DELICIOUS MIXTURE OF CHERRIES AND PEACHES BAKED UNDER BISCUIT COBBLER.
SKILL LEVEL: BEGINNER | QUANTITY: SERVES 8-10
LISTS
GROCERY LIST:
1 ½ sticks | Unsalted Butter
1 ¼ cups | Heavy Whipping Cream
¾ cup | Granulated Sugar
¼ cup | Turbinado Sugar
2 cups | All-purpose Flour (plus more for rolling out dough, about ¼ cup)
3 tablespoons | Cornstarch
1 tablespoon | Baking Powder
1 ¼ teaspoons | Kosher Salt
1 teaspoon | Vanilla Extract
1 ½ pounds | Fresh Cherries
1 ½ pounds (about 4) | Fresh Peaches
1 large | Lemon
KITCHENWARE:
Baking Dish (9x13-inch, 10x14-inch, 8x8-inch)
2 Large Mixing Bowls
Measuring Spoons & Cups, Paring Knife, Rolling Pin & Pastry Brush
PREP
Helpful tips!
Any size baking dish can work for this recipe but I usually use a 9x13-inch or 10x14-inch. Just adjust the length of time if it’s a smaller, deeper dish.
This recipe is great for stone fruits or a variety of other fruit mixtures.
Pitting cherries is quite a process but worth the patience and effort!
Adjust baking time depending on how deep your baking dish is.
*Dependent on the temperature of your home
BAKE
FRUIT FILLING:
1 ½ pounds | Fresh Cherries
1 ½ pounds (about 4) | Fresh Peaches
3 tablespoons | Cornstarch
½ cup | Granulated Sugar
¼ teaspoon | Kosher Salt
3 tablespoons | Fresh Lemon Juice
1 tablespoon | Fresh Lemon Zest
1 teaspoon | Vanilla Extract
COBBLER DOUGH:
2 cups | All-purpose Flour
¼ cup | Granulated Sugar
1 tablespoon | Baking Powder
1 teaspoon | Kosher Salt
1 stick | Unsalted Butter (cold)
1 ¼ cups | Heavy Whipping Cream (cold)
3 tablespoons | Unsalted Butter (melted)
¼ cup | Turbinado Sugar
Preheat oven to 400° F and place rack in the center of the oven.
Make filling by washing, drying and removing pits of fruits. To remove cherry pits, simply run a paring knife around the exterior of the cherry to remove half. Run the knife along the half of the cherry that still has the pit attached and then use your fingers to pull the pit away from the ¼ of the cherry that it is still attached to. This also creates a variety of sizes in the cobbler with both ½ and ¼ chunks of cherries. Do the same process to remove the peach pits but then chop the peaches into larger, bite-sized pieces.
Add all prepped fruit to a large mixing bowl. Add cornstarch, sugar, salt, lemon juice, lemon zest and vanilla extract and toss to combine. Pour mixture into baking dish and set aside.
Make cobbler dough by combining flour, sugar, baking powder and salt in a large mixing bowl and mix.
Cube cold butter into ½-inch pieces and toss in flour mixture. Use your hands to smash the butter into the flour mixture until butter is in flat, flakey pieces.
Create a well in the center of the mixture and add cold cream. Use a fork to toss and mix until a sticky dough is created. Lightly flour surface and dump mixture out onto surface. Use your hands to bring together until dough is well combined. Roll into a 10x10-inch square. Cut into 4 smaller squares. Stack squares on top of each other and roll out stacked dough to about ¼-inch thick.
Cut out circles or any other simple shapes (squares, triangles, etc.) to create mini cobbler biscuits and fit snuggly over baking dish, covering fruit. If necessary, reroll out scrapes to ensure you fully cover the fruit.
Melt butter and use pastry brush to coat tops of cobbler biscuits. Evenly sprinkle Turbinado sugar on top of cobbler and bake for 10 minutes.
Reduce oven temperature to 350° F and bake for 50-65 minutes until biscuits are a deep golden brown and fruit mixture is bubbling through. Let cool and serve with whipped cream or fresh vanilla ice cream.
Store leftovers in plastic wrap or airtight container at room temperature.
