As evidenced in many old recipe journals and vintage cookbooks, old-fashioned fruit cobblers are considered classic desserts, having been around for generations. Much like Brown Betty, apple crisps, fruit grunts and blueberry buckles, fruit cobblers have different toppings, various fillings and very distinct cooking or baking methods.
Good Fruits to Use in a Cobbler
Almost any type of fresh fruit will do for an old-fashioned classic cobbler recipe. Firm berries and fleshy fruits like rhubarb, peaches, plums, nectarines, apples, cherries, blueberries and even raspberries, make the best cobblers. Avoid using too many strawberries in this cobbler as they release too much liquid, and the resulting cobbler will be a soupy mess. Experiment, changing and adapting to seasonal fruit found in the fields and markets at the time.
Basic Fruit Cobbler Dough or Topping
Basic cobbler dough, or biscuit dough, is quick and easy to prepare. Just a few ingredients and it's done. Add a little spice to the dough as it can be quite bland without it. The dough should come together nicely and feel good and soft. Flatten it out onto a cutting board and cut it with a dough scraper like making scones. Roll each piece in a ball and flatten them out a little, then place them all over the top. Alternately, the cobbler dough can be patted into a circle and placed on top of the fresh fruit filling. Make sure to cut a small vent hole in the top to allow the steam to escape.
How To Make Cobbler Biscuit Topping
- 2 cups flour
- 1 heaping tablespoon baking powder
- 3 Tablespoons white sugar
- 1 Tablespoon packed light brown sugar
- 1/2 tsp salt
- 3/4 stick (6 tablespoons) cold, unsalted butter, cut into little bits
- 3/4 cup heavy cream
- 1/4 teaspoon ground nutmeg
How To Make Cobbler Filling
- 5 cups mixed fruit, see above
- 3/4 cup sugar
- 2 Tablespoons cornstarch
- 1/2 teaspoon ground cinnamon, optional
- 1/2 teaspoon ground nutmeg, optional
- Grated zest of 1/2 lemon or lime
Recipe: How To Make a Fruit Cobbler
- Preheat the oven to 375. Butter a 9-inch, deep-dish pie pan or stoneware baking dish.
- Mix all dry topping ingredients in a large bowl. Cut the butter in quickly with fingers or fork, and mix it into the dry ingredients. Rub or mix this together until it makes pieces the size of oatmeal or small peas.
- Pour cream into the bowl, and mix ingredients until a soft dough is acheived. Mix only until it comes together as a ball. Don't overwork the dough. It will be soft and sticky. Divide the dough into 12 equal balls and set aside. The dough can also be patted into a circle big enough to fit the inside of the pie dish.
- Combine all filling ingredients in a large bowl and mix together. Pour into the buttered pie dish.
- Arrange all the dough balls on top of the fruit filling, or carefully place the round circle of dough directly on top of the fruit, pressing out towards the sides, but not overlapping. Cut a small vent hole in the top of the dough if using a one piece dough circle.
- Bake in 375 degree oven for 60 - 75 minutes or more, depending how deep the pie dish is. Cobbler is done when juices are bubbling through the dough balls or through the vent hole.
- Remove from oven, and let cool 30-45 minutes before serving.
- Serve warm or at room temperature with ice cream or whipped cream.
- Refrigerate any leftovers.
- Serves 6.
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Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
