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Pretty cobbler + Luke’s veiny hands

Here is another quintessential summertime recipe we’ve been meaning to share. Yes, we know it’s past Labor Day and we’re already into the second week of September, but there’s still time! Summer is not over yet and therefore this dessert is still seasonal.

Luke and I were at the farmers’ market this past weekend and we can assure you that the vendors are still selling everyone’s favorite summer fruits and veggies – peaches, tomatoes, corn (and more). So although you may be eager to ditch summer, we advise that you wait to start picking apples and making cinnamon spiced desserts. There is still so much summer produce left to enjoy! Similarly, pleeeeease hold off on scarves, jackets, beanies, and boots. Walking around Brooklyn this past weekend we noticed a lot of unnecessary layering. People of Brooklyn, it’s 65 degrees, keep those All Saints leather biker jackets in your closets!

For this biscuit topped cobbler, recipe courtesy Melissa Clark, you can use any fruit. We wanted to incorporate aaalll of the summer fruits so our cobbler included blackberries, blueberries, raspberries, and peaches. Plus, berries and peaches is one of our favorite combinations.

Ingredients:

1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 TBS baking powder
1/2 tsp baking soda
pinch of salt
6 TBS cold, cubed unsalted butter
1/2 cup buttermilk
1/4 cup + 1 TBS heavy cream
10 cups fruit – peaches, nectarines, blueberries, blackberries, etc.
3 TBS to 2/3 cup granulated sugar (for fruit filling, add more or less depending on your sweet preference, we did about 1/3 cup)
3 TBS tapioca flour (corn starch also works)
1 TBS turbinado or raw sugar

Directions:

Place a sheet of parchment paper on a rimmed baking sheet.

Make your biscuit topping. You can do this in a food processor or by hand with a pastry cutter. This time, we made our cobbler at Luke’s parents house and they do have a food processor. In a food processor, pulse together flour, 1/4 cup sugar, baking powder, baking soda, and salt. Add the butter, pulsing just until the mixture combines. You want it to look pebble-y. Drizzle in buttermilk and 1/4 cup heavy cream and pulse to incorporate. If using a pastry cutter (or hands), follow the same order, making sure to incorporate the ingredients at each step.

Transfer the dough to a floured surface and pat dough together with floured hands, making sure to incorporate any stray pieces. Using a spoon, scrape off 2-inch pieces of dough and roll into balls (you should end up with about 10). Transfer these balls to your baking sheet, flatten to about 3/4-inch thick, and cover with plastic wrap. Chill for at least 20 minutes, up to 8 hours.

While biscuits are chilling, toss together your fruit, sugar (to taste), and tapioca. Preheat oven to 350ºF and let fruit sit for 20 minutes, to hydrate the tapioca.

Transfer fruit mixture to a large gratin dish or 9-by-13-inch baking pan (we opted for a slightly smaller 9-by-11-inch baking pan).

Top fruit with biscuits, then brush biscuits with remaining 1 TBS of heavy cream and sprinkle with turbinado sugar. Bake cobbler until biscuits are a dark, golden brown on top and fruit is bubbling, about 1 hour. Rotate halfway through baking to ensure even cooking. Let cool for at least 30 minutes before serving.