Fresh berries, peaches, and nectarines all work equally well in this recipe. At the Cafe, we prepare cobbler in individual portions, baking them in custard cups with a round biscuit atop each one. Cobbler is best eaten the day it is prepared.
SERVES: 6 to 8
INGREDIENTS:
- 2 cups unbleached white flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons butter, chilled
- 1/2 cup plus 2 tablespoons buttermilk
- 3 cups blackberries
- 2 medium tart apples, peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1/4 cup honey
INSTRUCTIONS:
- Preheat the oven to 450°F (230°C).
- In a large bowl, combine the flour, salt, baking powder, and baking soda. Add the butter in chunks, and cut in with a pastry blender or 2 knives until the dough is crumbly.
- Stir in the buttermilk and mix until the dough holds together.
- Turn out the dough onto a floured surface and knead 10 to 12 times. Return the dough to the bowl and let it rest while preparing the fruit mixture.
- In another bowl, combine the blackberries, apples, and lemon juice.
- Place the fruit mixture into an 8- or 9-inch baking dish. Drizzle honey over the fruit.
- Roll the biscuit dough 1/4-inch thick and slightly smaller than the diameter of the baking dish.
- Lay the dough on top of the fruit, leaving room for the fruit to bubble up. Slice through the dough with a sharp knife to make steam vents.
- Bake for 20 to 25 minutes, until the biscuit dough is brown and the fruit is tender.
- Set the cobbler on a rack to cool for at least 15 minutes before serving.
- Serve warm or at room temperature.
