Essentially, a cobbler is a fruit dessert baked with a crust, which may be a biscuit or a bread dough. My recipe leans more toward a slightly sweet biscuit with lots of vanilla. Similar to a crisp, you can use different fruits or pair two together as in this recipe.
3 cups fresh blueberries
6 peaches, peeled, pitted and cut into ½-inch slices (about 6 cups)
1/3 cup light brown sugar
1 ½ tablespoons cornstarch
1 ½ tablespoons freshly-squeezed lemon juice
½ teaspoon ground cinnamon
3 Tbs chopped candied ginger
1 ¾ cups unbleached all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
8 tablespoons unsalted butter, cut into tablespoon-size pieces
¾ cup whole milk
1 ½ teaspoons vanilla extract
2 tablespoons sugar mixed with ¼ teaspoon ground cinnamon
1. Preheat the oven to 375°F. Put the blueberries and peaches in a heavy-medium- size saucepan. Add the brown sugar, cornstarch, lemon juice, cinnamon, and candied ginger and mix together. Heat and stir until the mixture thickens, about 5 minutes. Pour into a 12- by 10- by 2-inch baking dish or other shallow 2 1/2-qt baking dish (no deeper than 2 inches).
2. While the fruit cooks, mix together the flour, sugar, baking powder, and salt in a large bowl. Pinch or cut the butter with your fingertips, a pastry blender or a knife, until the mixture resembles cornmeal. Pour in the milk, vanilla, and stir until a dough forms. Put the dough onto the hot fruit mixture in small separated mounds and sprinkle the top with the remaining cinnamon-sugar. Place the pan on a cookie sheet to catch drippings. Bake the cobbler in middle of the oven about 30 minutes, until top is golden. Remove, cool slightly and serve warm.
© Copyright Nina Simonds 2009.