"The summer night is like a perfection of thought. "
- Wallace Stevens
This is the best cobbler I've ever made. Sometimes I make cobblers and don't blog about them because I'm not in love with them. As a matter of fact, I just threw out the remains of the last one as I put this one in the fridge, this one is already gone, (from being eaten) damn, it's good.
Fresh raspberries from my very own raspberry bushes
|peaches and a few nectarines|
Tis the season for fruit desserts. Fresh Summer fruit just might be my favorite thing about the season. As I write this, we have ripe raspberries and blackberries on bushes, and peaches, pears and apples hanging from trees
|My fruit after mixing it up with the sugar and flour - I baked this in a 2 1/2 quart Pyrex Cinderella bowl and it was the perfect size|
|Just before adding the butter to the flour mixture to make the topping - It only calls for a stick and a tablespoon of butter, I didn't use all of the butter in the photo.|
|After adding the butter cut into pieces|
So, clearly, I need a cobbler recipe that I love in my back pocket.
|After mixing that butter up into the flour mixture - I used the pastry blender in the photo and then switched to using my hands after I got it cut up good using the pastry blender.|
|After adding the boiling water - you just need to mix it a few times till it comes together, don't mix it up too much|
When we first moved here 7 years ago, we planted a lot of fruit trees. I'm telling you, it feels like it's taken an eternity for them to bear fruit!
|Ready for the oven|
But I'm super happy they have!
|My raspberry bushes|
|Our Peach Tree|
|More of my raspberry bushes, I just love them. Thanks Suzanne! |
You can use any fruit you'd like. Peaches only, nectarines, plums, berries, cherries, or a combination of a few. Either way, I think you and your family with adore this simple mouthwatering Summer treat!
I hope you're having a fun and relaxing Summer!
Here are a few more summer fruit recipes I love -
Any Fruit Crisp
Double Crust Peach Pie made with Fresh Peaches - This one has a delicious, very flaky, all butter crust.
This vintage Pyrex Sandalwood Cinderella Bowl is available at my Etsy shop, Coco's Kitchen. Where I sell vintage kitchen items and vintage cookbooks. You'll find vintage pots and pans, vintage Pyrex, vintage cake carriers, and lots more!
Did you know? These vintage milk glass Pyrex bowls were made completely different than current day Pyrex. It's the current Pyrex bowls that have had problems with exploding. I've never heard of these vintage opal Pyrex having any problems when baking in the oven. So they not only look prettier, but they are much more solid and well made.
Check out this great collection of Pyrex!
Vintage Embroidered Tablecloth, Mid Century Knowles bowls, and the vintage silverplated spoons, are available at my Etsy shop, House of Lucien.
Fresh Peach Cobbler with a Biscuit Crust
As I mentioned, you can use any stone fruit or berries, or a combination. One peach equals about 1 cup of fruit, or 167 g. so use 6 cups total of fruit.
Ingredients for Cobbler
About 5 large peaches, chopped in large bite size pieces
About 1 cup (167 g.) fresh raspberries
1/2 - 2/3 cup (100 - 165 g.) sugar - if you use raspberries the larger amount of sugar is better, due to the tartness
1 tablespoon fresh lemon juice - If you use raspberries I think it's optional - If you use only peaches that are sweet, I think the lemon juice is a good ideaIngredients for Topping
3 Tablespoons Flour
3 Tablespoons Flour
1 cup (150 g.) all-purpose flour
1/2 cup (100 g.) sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 stick (6 Tablespoons) cold butter, cut into small pieces
1/4 cup (59 ml.) boiling water
Coarse sugar for topping - optional but recommended
Preheat oven to 400 Degrees Fahrenheit, 200 Degrees Celsius, or Gas Mark 6. Start a pot of boiling water.
In a large bowl, with your clean hands, toss together the fruit, sugar, lemon juice (if using) and the flour.
Make the topping. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the chopped cold butter and mix together using a pastry blender or 2 knives. I start using my hands after I get it started. Mix it until it's a coarse meal. Add the boiling water and stir until it just comes together. It will come together easily after you add the boiling water.
Drop the topping like biscuits on top of the fruit. Sprinkle the biscuits with coarse sugar.
Bake for 35-40 minutes. Until the top is nice and golden brown. Check the center to make sure the biscuits are cooked through. If they aren't, bake until they are done. If needed, you can place a cookie sheet over the cobbler, so the top won't brown anymore but it will cook the center.
I hope you love this recipe as much as I do! Happy Baking!