While a fruit crisp is topped with a crumbly, buttery topping, a cobbler features a fluffy biscuit topping. If you find it hard to decide
which you prefer, make both! Again, vanilla ice cream, softly whipped cream or thick Greek yogurt are all perfect accompaniments
MAKES: 10 servings
PREP TIME: 20 minutes
STANDING TIME: 5 to 15 minutes
COOKING TIME: 35 to 50 minutes
INGREDIENTS:
FRUIT FILLING
- 1 batch of Fruit Filling from All-Season Fruit Crisp
COBBLER TOPPING
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ⅔ cup buttermilk
- ½ cup unsalted butter, melted and cooled
- Additional granulated sugar for sprinkling
INSTRUCTIONS:
- Preheat the oven to 400°F.
- Prepare the fruit filling following the instructions for All-Season Fruit Crisp.
- Spoon the fruit mixture into a 13-x 9-inch baking dish. Bake, uncovered, until the fruit begins to release its juices, 20 to 30 minutes.
- For the cobbler topping, while the fruit filling bakes, whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
- In a small bowl, stir together the buttermilk and melted butter. Set aside.
- Just before the fruit filling is ready, add the buttermilk mixture to the flour mixture. Toss the ingredients together with a fork until the dough comes together in moist clumps. Do not overmix, or the cobbler topping will be dry.
- Gather the dough into a ball. Form the dough into 12 even-sized pieces and form each piece into a shaggy ball. Place the balls, about ½-inch apart, on top of the hot fruit filling. Sprinkle a little additional sugar over the cobbler topping.
- Bake until the cobbler topping is golden brown, 15 to 20 minutes. Let the cobbler cool to room temperature before serving.
