Summer Fruit Cobbler

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

This summer fruit cobbler is a choose your own adventure recipe for any variety of summer fruit you happen to find

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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

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Instructions

 

For the Fruit:

• Preheat the oven to 375F. Lightly butter and 8×10-inch baking dish.
• Toss the fruit with the sugar, spices, flour, zest, and juice. Put the fruit in the dish.

For the Topping:

• Mix the dry ingredients together, then cut in the butter using your fingers or two knives until it forms coarse crumbs. Stir in the buttermilk and vanilla with a fork until the dough clings together when grabbed with your hand. If too dry, add a little more buttermilk until all the flour is moist enough to cohere.
• Spoon the dough over the fruit using a small spoon to give the surface a cobbled appearance. For a smoother look, you can roll the dough and cut out biscuits.
• Bake until the fruit is cooked and bubbling around the edges, about 25 minutes. Let the cobbler sit for awhile before serving, but serve it warm.

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