This simple cobbler is like a reverse single-crusted fruit pie – the fruit is placed into the bottom of a baking dish and then topped with a rich biscuit dough (but pie dough would also work). Almost any fruit can be used. I chose blackberries and peaches this time. I didn’t really use precise measurements for the fruit. I peeled 4 large peaches and sliced them into ¼ inch slices. Tossed the peaches with some flour for thickening and a bit of sugar. I squeezed the juice of half a small lemon over the peaches and then gently mixed in a pint of blackberries. I poured the fruit into a Pyrex pie dish. I cut my dough into wedge shaped pieces and fanned them over the fruit. The cobbler baked for 45 minutes at 350F. I let it cool for about 30 minutes before serving with vanilla ice cream.
Cobbler Biscuit Dough
(makes enough dough for a 10-inch pie dish)
1 1/3 cup all purpose flour
2 tbsp granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
5 tbsp unsalted butter, cut into small pieces and kept cold
1/2 cup whole milk, cold
For brushing the dough:
2 tbsp whole milk
1 tbsp granulated sugar
In a large bowl, mix flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture is the size of small peas. Add milk and mix until the dough just comes together. Gently knead the dough 5 times and then pat or roll to about ½ thick on a lightly floured surface. You can cut the dough into any shape you wish or leave it whole. Arrange your dough onto the fruit. If using dough whole, cut some steam vents. Brush the dough with milk and sprinkle with sugar. Bake until crust is golden and fruit is tender.
The biscuit dough was very tender
Did you know that blackberries are high in anti-oxidants? So you can have your cake, or cobbler in this case, and eat it too! Other delicious recipes and mouth-watering photos of anti-oxidant rich foods can be found over at Sweetnicks .