Summer Berries Fruit Cobbler
Rustic, warm and homey, this cobbler looks especially nice in a
deep cast iron or metal skillet. A simple to make fruit base
covered by a biscuit-like topping gives this dessert the
presence of a pie without as much fat (in the dough) as a pie.
It’s a wonderful dessert or breakfast treat. Easy and
less fattening means I can put more ice cream on top!
Tools: Pastry Cutter
OR knives OR food processor
Pan – 13” x 9” x 2” OR
oven safe metal skillet approx 12” – 13”
diameter with sides at least 2 inches tall.
Oven – 350 degrees. Pre-heat at least 10 minutes.
Cooking time approx 35- 45 minutes
Fruit Filling
• 2 lbs. Berries (any kind) and/or thin
sliced and peeled peaches or nectarines. Use fresh or
frozen.
• ½ Cup Flour
• ¼ to ½ Cup sugar (your
favorite type)
• ½ t. ground nutmeg or mace
• dash of sea salt (optional)
1. Mix the dry ingredients well before
adding them to the fruit mix. Spread evenly across pan. If
using frozen fruit the mixture tends to separate from the dry
mix. Distribute the dry mix as evenly as you can across the
fruit.
2. Make topping.
Topping
• 2 Cups Flour
• ½ teaspoon sea salt
• ½ t. baking soda
• 2 t. baking powder
• 1 -3 Tablespoons light brown or
turbinado sugar (optional: white or dark brown sugar)
• ½ C. butter
• 1 ½ cup buttermilk
1. Mix dry ingredients together. By hand
with a pastry cutter/knife or in a food processor, cut the
butter into the flour mixture until the butter chunks are so
small (about the size of 1 or 2 grains of rice) they blend into
the flour mix.
2. Pour the buttermilk in and stir to blend.
Once the flour is wet, and there aren’t any dry streaks,
stop. Don’t over-mix the topping.
3. Using your fingers and a spatula, spoon
the topping over the fruit. It will not spread well. Try to
make it roughly the same thickness all over, approx. 1/2”
to 1 ½”. Don’t worry about perfectly
covering the fruit, you can have holes up to a tablespoon or so
in area – it’ll look pretty when the cobbler is
cooked.
4. Bake the cobbler uncovered on a rack for
approx. 35 – 45 minutes. The cobbler should be bubbling
and the topping should be a warm golden brown color. When using
frozen fruit, allow for a longer cooking time. Put foil over
the cobbler area if it’s browning too much with the
longer cook time.
Serve warm or cold.
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