My love for biscuits runs deep. I’m pretty sure I was meant to be born in the south, because my love for warm weather runs deep too. You know what else my love runs deep for? This cobbler. It’s pretty much just a big ol’ bowl of juicy fruit topped with a giant biscuit!
It is officially summer! Do you have a summer bucket list? My all time favorite summer activities are either sitting at the beach or sitting in the backyard, catching some rays and drinking a beer. However, in addition to those I’d love to try a few new things this summer- I’d love to go on a few hikes including Sugarloaf Mountain and maybe the Gettysburg battlefields. I’d like to visit a new place/town in Maryland that I’ve never been too, and maybe get down to an old favorite, Annapolis for a few drinks one summer night. Finally I’d like experiment with lots of new ice cream recipes this summer on this new ice cream making journey I’ve been on. We’ve been talking about making cinnamon toast crunch ice cream next! We celebrated the first evening of summer with this beauty and topped it off with fresh whipped cream. It was so delicious and not overly sweet because the fruit mixture only gets topped with about 3-4 tablespoons of sugar, total. I think cobblers, crisps and crumbles may be one of my favorite desserts. Definitely in my top five. It’s the perfect thing to eat after dinner that isn’t too heavy and since there is fruit in it, that means it’s healthy-ish, right? Right. So lets eat all of the cobblers this summer, starting with this one!
I was able to get a few good peaches and some perfectly ripe nectarines at the farmer’s market this week. I heard that because of the late frost, this years peach crop wasn’t going to be a good one. I believe that to be true so I think I just got lucky with these bad boys! I boiled the peaches and the nectarines briefly, then placed them in a glass bowl and covered them tightly with plastic wrap. This process made for easy peeling and skin removal, leaving me with the best part of the fruit for cobbler making.
The cobbler top was a simple one and is almost identical to the scones I made last week, except this recipe called for 4 tablespoons of butter. I had some organic butter from mom’s market left in the fridge so I used that.
And since there was no vanilla bean ice cream to be found we topped it with fresh whipped cream that we made with a little bit of trickling springs heavy cream and a tablespoon of sugar.
And there you have it! A super simple but extremely delicious summer dessert.
- Berry mixture:
- 2 cups blueberries
- 3 cups nectarines and peaches, peeled and sliced (you can use frozen too!)
- 1-2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 3-4 tablespoons sugar
- pinch of salt
- 1 cup flour
- 2 tablespoons sugar
- 1 heaping teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons cold butter, chopped into cubes
- ½ cup whole milk, cream or half and half
- Whipped Cream:
- 1 cup of whipping cream
- 1 heaping tablespoon of sugar
- Place fruit in a medium sized sauce pan. Add sugar, lemon juice and cornstarch. Heat on medium heat for about 10-12 minutes, until the sugar is dissolved and the juices start to develop and render from the fruit.
- While the fruit is heating, you can make the cobbler topping. Mix together the flour, sugar, baking powder and salt. Next add the better and use a fork or a pastry cutter to work the butter into the flour mixture. Once it is worked in add the milk and stir.
- Pour the fruit mixture into a greased oven safe dish. Top with cobbler topping and spread out evenly. Bake at 400 degrees for about 25 minutes or until the cobbler starts to get slightly golden.
- Let the cobbler cool and make your whipped cream just before serving by combining the heavy cream and sugar. Use a hand-mixer or a whisk to blend until the mixture starts to stiffen up & soft peaks form. Don't over mix or you will have butter!