Seasonal Fresh Fruit Cobbler

Following in the lineage of Pie, Pie Crust, and Crisp Topping, comes the Southern Belle Cobbler.

Throw together some biscuits, cut up some fruit and toss it with sugar to taste, bake like a crisp and voila!

For these biscuits I altered the "original" recipe and used only all purpose flour, omitted the cream, and used some Organic cornmeal I bought in the bulk section at Berkeley Bowl.

For the filling I cut up rhubarb, nectarines, white nectarines, plums and threw in some plump backberries, dark and tiny raspberries and took a handful of tayberries from the freezer. Right before I was to put the cobbler in the oven I tossed these prepped fruits with some Organic sugar, making sure I didn't oversweeten the fruit. Then I laid my delicate biscuits on top and sprinkled demerrera sugar on top for crunchy, caramelly texture.

The entire prep time took no more than 35 minutes!

If you have buttermilk in the fridge and an overabundance of fruit this is a simple, delicious dessert with homey roots and a fresh taste. Biscuit dough, once made, can be cut and these pieces can be frozen. Biscuits enjoy being put in the oven frozen. For a little more color on the top you can brush them with cream or buttermilk before sprinkling the sugar. And if you find yourself with more bacon (or duck) fat than you know what to do with, substitute 1/2 of the butter with it.

Happy August.

Comments

[Kudzu]

Oh, stop it!! Why can't I live at your house??

Meanwhile, could you tell us all whether there is a difference in baking time between freshly made and frozen biscuits?

The deer are eating most of the windfall plums in my yard but maybe I can salvage some to add to my wild blackberries and some peaches -- and, and.

Summertime. The living is easy.

[shuna fish lydon]

Hello fabu-kudzu,

well yes there is a difference in baking time with fresh and frozen biscuits. but i try not to give out times as every oven is so different... for myself I rely on my nose. It always tells me when to check and when to tun and so forth.

that said, if you're oven runs hot on the bottom, best to double pan the biscuits so the bottoms aren't too tough.

[Kat]

Thanks for sharing this with us last weekend, both the boy and I loved it. I felt so spoiled to have something from the official eggbeater oven!

[Garrett]

Damn, that sounds so crazy good right now!

[heather]

Egg-cellent. Sorry, couldn't help it. No, really, thanks. I'm heading home to MI to fete my Dad for his birthday and this sounds like a perfect summer dessert-we'll be on the deck looking out over the lake. Cardamom in the crust? Nice touch. Always looking forward to the next post.