Category Archives: Cobbler

How to Make Cobbler

Oh, is there anything better than fresh, warm cobbler with a scoop of vanilla ice cream? I’d be hard pressed to think of it right now. This cobbler can be made with just about any sort of fresh, frozen or re-hydrated fruit. Begin by preheating your oven to 375. Next combine about six cups of fruit with the remaining filling ingredients, and pour into a pie plate (it will form a mound, but don’t worry, it will cook down). Put the pie plate on a cookie sheet, and place in the oven.

Next combine the dry ingredients for the biscuit topping in a large bowl. Stir to combine, then add the fat (here I’ve combined butter and lard, which I highly recommend).

Rub the mixture until it’s the texture of coarse meal.

After about 40 minutes, the fruit filling should be cooked and bubbling around the edges. Remove it from then oven and turn the heat up to 425.

Now, quickly make the biscuit topping. Pour the buttermilk into the dry mix…

…and with a spatula, bring it together.

After about 30 seconds, you may want to knead it with your hand a little (though I’ll warn you, the dough is very sticky).

Pull off pieces of the dough, drop them onto the fruit filling and sprinkle them with sugar. Bake for about 15 minutes…

…or until the topping is nicely browned.

Let cool for 15 minutes, spoon into bowls, and eat with vanilla ice cream.

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Blueberry Cobbler Recipe

Cobbler has come to be synonymous with a too-sweet top crust over a too-sweet filling. The result is, er…you know. This recipe sweetens both of the key elements only slightly, so as to let the taste of the fruit shine through.

For the biscuit topping:

6 ounces (a generous cup) all-purpose flour
1 1/2 ounces (scant 1/4 cup) sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ounces butter (or 1 ounce each butter and lard), cold
1/2 cup lukewarm buttermilk

For the filling:

7 cups blueberries
3 ounces (scant 1/2 cup) sugar
grated zest of 1 1emon
1 tablespoon lemon juice
1 tablespoon cornstarch
pinch cinnamon
pinch salt

Preheat your oven to 375. Combine all the ingredients for the filling and pour into a pie plate (it will form a mound in the plate, but don’t worry, it will cook down). Put the pan on a cookie sheet and put the sheet into the oven. Bake for about 35-40 minutes, until the filling is bubbling and thickened.

Meanwhile, prepare the biscuit topping. Combine the flour, sugar, leavening and salt, then rub in the fat until the texture resembles coarse meal. Measure out the buttermilk and have it ready.

When the fruit is ready, take it out of the oven and turn the oven up to 425. Combine the buttermilk with the biscuit mix, and with a spatula, bring the ingredients together gently into a dough. Tear the dough into eight pieces, and place on top of the hot filling. Sprinkle the biscuits with sugar and put the pan into the oven. Bake for 15=20 minutes, until the biscuit topping is browned. Let rest about twenty minutes and serve with vanilla ice cream.

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