Fruit Cobbler With Any Fruit
Published August 15, 2017
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ¾ cups/220 grams all-purpose flour
¼ cup/50 grams granulated sugar
1 tablespoon/12 grams baking powder
½ teaspoon baking soda
⅛ teaspoon kosher salt
6 tablespoons/85 grams cold unsalted butter, cubed
½ cup/118 milliliters buttermilk
¼ cup plus 1 tablespoon/75 milliliters heavy cream
10 cups mixed fruit, such as peaches, blueberries or blackberries
3 tablespoons to ⅔ cup/38 to 133 grams granulated sugar, to taste
3 tablespoons/36 grams minute tapioca
1 tablespoon/15 grams turbinado or raw sugar
Nutritional analysis per serving (8 servings)
58 grams carbs; 43 milligrams cholesterol; 381 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 4 grams fiber; 256 milligrams sodium; 6 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a piece of parchment paper on a small rimmed baking sheet or large plate.
- Step 2
In a food processor, pulse together flour, granulated sugar, baking powder, baking soda and salt. Pulse in butter just until mixture looks like small pebbles. Drizzle in buttermilk and cream, and pulse just to combine.
- Step 3
Transfer to a lightly floured surface and pat dough together, incorporating any stray or dry pieces. Using a spoon, scoop off 2-inch pieces of dough and roll into balls (you should end up with about 10). Transfer dough to baking sheet or plate and flatten balls to ¾-inch thick; wrap with plastic and chill for at least 20 minutes, and up to 8 hours.
- Step 4
Meanwhile, heat oven to 350 degrees. In a large bowl, toss together fruit, sugar to taste, and tapioca. Let sit for 20 minutes to hydrate tapioca, then scrape into a 2 ½-quart gratin dish or 9-by-13-inch baking pan.
- Step 5
Top with biscuits, then brush biscuit tops with remaining 1 tablespoon cream. Sprinkle with turbinado sugar, and bake until dark golden on top and fruit is bubbling in the middle, about 1 hour, rotating halfway through. Let cool for at least 30 minutes before serving.
Private Notes
Comments
Buttermilk freezes well. I always buy it by the quart, then freeze what remains in one-cup amounts. It does separate a bit upon thawing; just whisk before adding to a recipe.
Where I live (Ireland) as in most of Europe we weigh everything so I am grateful when the NYT supplies weights. I am often mystified (and a little frustrated!) however when one ingredient is suddenly given in cups-here it's the quantity of fruit, given as 10 cups. Why the inconsistency? Ironically this is the one item it would be sensible to supply the weight for so that one doesn't have to laboriously potion out 10 cups of fruit.
I did not have buttermilk so I substituted cream for the buttermilk, and then I eliminated the baking soda to account for the change in acidity (something I learned from making biscuit dough). It was wonderful.
Does anyone else find that the baking soda make the biscuit more crumbly and less flaky?
Used about a quart of fresh blueberries, a pint of fresh blackberries and four c. frozen cherries. Followed Dunrie's suggestion, in the absence of buttermilk, to use 3/4 c heavy cream and no baking soda. The simplicity and beauty and deliciousness of this dessert delighted 6 of us at the supper table. (Served tepid with big blobs of HD's vanilla bean ice cream too.)
Made the recipe to the T, came out great. Fruit was half local blueberries and half frozen peaches. Did not defrost the peaches. My one tip is to grind the minute tapioca in a spice grinder or similar to a powder. Otherwise, you end up with tapioca chunks (which may or may it be desired)