Make Peachy Fruit Cobbler once and discover a cobbler formula for all seasons! Easy to vary for fresh fruit cobblers all year long.

Substitute 4 ½ cups of any combination of fruits, like plums and blackberries or apples and cranberries (add more sugar!).

Special request

This peachy fruit cobbler recipe was a request from an old friend. How could I resist?

Don’t wait much longer though- buy fresh peaches or your favorite stone fruits before the season ends! The choices are dizzying, from plums and nectarines to apricots, pluots and hybrids.

Peacy Fruit Cobbler recipe and ideas at diginwithdana.com

I took my research seriously and baked a few different cobblers from time honored recipes, like Chez Panisse’s Blueberry Cobbler and the magazine Bon Appétit’s Cherry Biscuit Cobbler to find the right taste and techniques.

Keep it simple

Making cobbler should be simple, so the recipe below uses a drop biscuit topping. No rolling pin required! Just scoop the shaggy dough onto the fruit with an ice cream scoop or tablespoon and bake!

Ready to bake Peachy Fruit Cobbler recipe at diginwithdana.com

Pandemic rules…

Let’s face it!

Covid-19 has required all of us to make the best of our pantry and freezer supplies.

When there’s no fresh fruit around…

Jars, cans and frozen fruit make good cobblers too!

Drain fruit before using in Peachy Keen Fruit Cobbler at diginwithdana.com

So drain those canned or jarred peaches. Thaw out the frozen berries.

Taste and adjust for sugar, lemon and spices.

For variety, use 2 pie plates instead of one large baking dish. Put 2 + cups of different fruits in each cobbler with the same biscuit topping. — Be creative! For variety, use 2 pie plates instead of one large baking dish.
Put 2 + cups of different fruits in each cobbler with the same biscuit topping.

Making cobbler is good therapy.

Choose your favorite fruits
Use your hands to make biscuits
Inhale the deep fruity and yeasty aromas as the cobbler bakes
Enjoy and delight your family and friends

Messy is okay.

Serve warm peach fruit cobbler with ice cream, fresh cream or whipped topping of choice at diginwithdana.com

Don’t worry if your cobbler isn’t picture perfect. Cobbler is casual; meant to be scooped into bowls, topped with a splash of cream or ice cream and enjoyed with abandon.

Have fun and experiment with your favorite fruit combinations.

Dig into Peachy Fruit Cobbler!

More crumbles, pies and cakes:

Apple Plum Crumble

Apple Pie

Lemon Chess Pie

Peach Raspberry Crumble Cake

Red, White and Blueberry Buckle

Peachy Fruit Cobbler

Author: diginwithdana

Make Peachy Fruit Cobbler once and discover a cobbler formula for all seasons!

Ingredients

Fruit:

4 ½ cups fresh peaches or fruit of choice, peeled, stoned and sliced (about 8 peaches)

1/3 cup sugar

1 tablespoon lemon juice

pinch of kosher salt

1 tablespoon flour

1 teaspoon cinnamon (optional)

Dough:

zest and 1 tablespoon juice of one small lemon, divided

2 tablespoons sugar

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon kosher salt

1 cup very cold heavy cream + more for tops and serving

1 stick (8 tablespoons) very cold unsalted butter,

cubed or grated

Optional: raw sugar for sprinkling on tops of dough

Instructions

Heat oven to 375 F. Spray or butter a 1 ½ quart or similar baking dish. Set aside with a foil lined baking sheet. ( For variety, use two buttered pie plates so you can vary the fruit in each smaller cobbler.)

Prepare fruit: Wash, peel, pit and slice each peach into about 8 pieces. Fruit will shrink as it bakes so start with large slices! Before mixing, taste your fruit. Add more sugar and/or lemon juice to suit your taste. Gently toss together peaches, sugar, lemon juice, salt, flour and optional cinnamon. Set aside.

Prepare dough: In another bowl, stir together zest and sugar until well blended. Add in flour, baking powder and salt. Stir 1 tablespoon lemon juice into 1 cup cold cream and set aside. ( This “buttermilk” trick gives biscuits a nice tang and texture.)

Crumble cold butter over flour mixture. Using two forks or your hands, lightly rub in butter until dough resembles course meal. Visible clumps of butter are okay. Switch to a fork or rubber spatula. Pour in lemony cream, a little at a time, stirring continuously, just until dry ingredients are moistened. For light biscuits, don’t overmix! Dough may be a bit dry- thats okay!

*Assemble cobbler: Place fruit mixture and juices into baking dish. Use a small or large ice cream scoop to deposit 1/4 dough in small clumps between fruit, then scoop and arrange remaining dough on top of fruit. Space scoops apart so that juices can bubble up around the dough. (Optional: brush dough tops with cream and/ or sprinkle tops with a little raw sugar.)

Bake: Place cobbler on baking sheet (to catch drips). Bake 40 – 45 minutes or longer, until topping is slightly browned, with juices bubbling.

To serve: Let cool slightly before serving warm with extra cream or topping of choice, if desired.

* Make ahead: Cover and refrigerate unbaked cobbler early in the day. Uncover and bake one hour before you want to serve it. Allow a little more time for cobbler to cook through.

Variations: plum and blackberry, apples and cranberries (use more sugar), mixed berry or stone fruits, pears and wine soaked raisins. The possibilities are endless!

Notes

Adapted from Chez Panisse’s Blueberry Cobbler and Bon Appétit’s Cherry Biscuit Cobbler.

Nutrition Information

For Peachy Fruit Cobbler

Serves 10