This is the cobbler recipe my family turns to summer after summer. This summer fruit cobbler is a choose your own adventure recipe for any variety of summer fruit you happen to find. Last week we were lucky enough to have a visiting friend gift us a flat of ripe organic Reedley peaches, plums, and apricots. If you know, you know – Reedley peaches are the best. What we love about this recipe is that it uses the perfect amount of aromatics like lemon juice and cinnamon to bring out the complex fruit flavors, and the cobbler topping is earthy and comforting with whole wheat pastry flour.
The recipe is inspired by Deborah Madison’s classic cookbook Vegetarian Cooking for Everyone. The original edition was one of my first cookbooks, and will forever be a standby in my kitchen.
Summer Fruit Cobbler
Ingredients
For the Fruit
- 6-8 cups peeled and sliced ripe summer stone fruit (any combination of peaches, plums, apricots, cherries, nectarines, or blueberries)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup flour
- grated zest of 1 lemon
For the Cobbler Topping
- 1 1/2 cups whole wheat pastry flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold butter cut into small pieces
- 1/2 cup buttermilk
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350F. Lightly butter a 8×10 inch baking dish.
- Peel and slice the fruit. Combine the fruit in a large mixing bowl with the sugar, cinnamon, flour, lemon zest, and lemon juice. Toss gently to combine.
- Mix the dry ingredients for the cobbler topping in a separate mixing bowl. Then cut in the butter using your fingers until it forms coarse crumbs. Stir in the buttermilk and vanilla using a fork until the dough clings together.
- Put the fruit mixture in the prepared baking dish. Spoon the dough over the fruit using a small spoon to give the surface a cobbled appearance.
- Bake at 350F until the fruit is cooked and bubbling around the edges, about 25 minutes.