Summer Fruit Cobbler

1
K J

By
@SkittlesofDoom

Buttery short bread, tender biscuit, gooey fruit filling and crispy streusel come together in this cobbler in distinct layers for your taste buds to fawn over.

With fresh blackberries, raspberries, blueberries and peaches, this recipe packs a flavor punch you will crave year after year. Plus it's semi-seedless, so it's even more convenient to eat.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

  • SAUCE

  • ½ pt
    blackberries
  • 6 oz
    raspberries
  • 1-1½ c
    water
  • 2 Tbsp
    sugar
  • 2 Tbsp
    unsalted butter, softened
  • 2 Tbsp
    all-purpose flour
  • 1½ Tbsp
    corn starch
  • CRUST

  • 2 c
    all-purpose flour
  • 1 c
    unsalted butter, softened
  • ½ c
    sugar
  • FILLING

  • 11 oz
    blueberries, fresh
  • 2
    white peaches
  • 1
    yellow peach
  • 2-3 Tbsp
    corn starch
  • 2½ Tbsp
    sugar
  • 1 pinch
    salt
  • ·
    zest from half a lemon
  • BISCUIT

  • 2 c
    all-purpose flour
  • 4 Tbsp
    sugar
  • 3 Tbsp
    baking powder
  • ½ tsp
    salt
  • ½ c
    shortening
  • ½ c
    whole milk
  • 2 large
    eggs
  • TOPPING

  • ½ c
    sugar +
  • 1 Tbsp
    sugar
  • ¾ tsp
    ground cinnamon
  • ¾ c
    all-purpose flour
  • ¾ tsp
    vanilla
  • 1 pinch
    salt
  • 6 Tbsp
    unsalted butter, cold

How to Make Summer Fruit Cobbler

Step-by-Step

  1. SAUCE
  2. Put the blackberries and raspberries in a large pot over medium heat and add 1 cup water. Use a potato masher to break the berries apart, if mixture looks more chunky than juicy add remaining water. Bring to a boil and let simmer over medium low heat for 30 minutes, stirring occasionally and mashing any larger chunks as necessary.
  3. Pour the mixture through a fine mesh sieve into a muffin bowl or large measuring cup to remove the seeds and pulp, use the back of a spoon or ladle to press the pulp into the mesh and release all the juice.  
  4. Return the juice to the pot and add the sugar, flour, butter and salt. Whisk until well combined and free of lumps. Bring to a low boil.
  5. Mix the cornstarch with ¼ c cold water and add to the boiling mixture. Whisk until thickened and glossy, you're looking for a rue-like consistency here. Remove from heat and strain again if any clumps have formed, set aside to cool. You should have about 1¾ c of berry sauce at this point.
  6. FILLING
  7. Set large pot of water over medium high heat and bring to a boil. Fill a large bowl with ice and cold water. Add peaches to boiling water and let cook for 2 to 3 minutes, until the skins start to split. Remove peaches to ice water and let cool until you can comfortably hold them. Drain the ice water.
  8. Halve the peaches, peel off the skin and remove the pits, chop into ¼ inch chunks and place into previous bowl. Add the remaining ingredients for the filling and stir gently to combine. Once sauce has cooled enough to touch, mix it into the filling ingredients. Add sugar to taste in 1 tbsp increments if necessary.
  9. Preheat oven to 350°F
  10. CRUST
  11. In a large bowl mix the crust ingredients with pastry blender until crumbly, and firmly press the mixture into a lightly greased 9x13" pan. Place in oven and bake 20-25 minutes until just starting to turn golden. Remove and set aside.
  12. Preheat oven to 400°F
  13. BISCUIT
  14. Sift together the dry biscuit ingredients in a medium mixing bowl. Seperately add the eggs to the milk and whisk to combine. Add the shortening and use a pastry blender to cut the shortening until the shortening is reduced to pea sized clumps.
  15. Add milk and egg mixture to the bowl and stir until just combined and moistened. Set aside.
  16. TOPPING
  17. Combine dry topping ingredients in a small mixing bowl, use pastry blender to cut in butter and vanilla until chunks are pea sized and mixture behind to clump together. Set aside.
  18. ASSEMBLY
  19. Pour all but about ½ cup of filling mixture over pre-baked crust.
  20. Dollop the biscuit dough with a soup spoon over the top of the filling, spreading out as evenly as possible without over working it or disturbing the filling.
  21. Use remaining filling mixture to fill in any nooks and crannies.
  22. Top generously with topping mixture. Bake for 25-35 minutes, until inside are bubbly, filling has darkened and thickened and to is golden brown.

Printable Recipe Card

About Summer Fruit Cobbler

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtag: #fruit cobbler



Show 3 Comments & Reviews

7 Feel-Better Homemade Chicken Soup Recipes

7 Feel-Better Homemade Chicken Soup Recipes


Homemade chicken noodle soup can fix anything. When sick, it speeds up the healing process. Want something satisfying on a cold day? Chicken soup will warm ya right up. Traditional chicken soup is made from chicken broth, chunks of chicken, and vegetables like carrots, celery, and onion. Noodles, spices, and other ingredients can be added […]

20 Holiday Stuffing and Dressing Recipes

20 Holiday Stuffing and Dressing Recipes


We don’t care if you call it stuffing or dressing, Thanksgiving isn’t Thanksgiving without this delicious holiday side dish. While we love mom’s classic recipe, we also can’t wait to try these twists and changes to the stuffing we’ve always known. These dressing recipes will have you coming back for seconds and even thirds!

12 Adorable Thanksgiving Treats

12 Adorable Thanksgiving Treats


Looking for a family-friendly kitchen activity? Or, do you just want to amp up the adorableness of your Thanksgiving desserts? From brownie bite and chocolate apple turkeys to acorn donut holes, try one of these Pinterest-perfect creative Thanksgiving treats. We think they’ll be a big hit at the dinner table. They’re almost too cute to […]