Fruit Cobbler With Any Fruit
You can use any fruit (or combination) to make this biscuit-topped cobbler. Just be sure to adjust the amount of sugar depending on whether your fruit is more sweet or tart. For example, blueberries, peaches, sweet cherries and pears tend to need less sugar than more acidic raspberries, sour cherries, plums and cranberries. Start with a few tablespoons and go up from there, tasting as you go. For the most tender biscuits, be sure to let the dough chill before baking.
- Serves: 8 persons
- 1 ¾cups/220 grams all-purpose flour
- ¼cup/50 grams granulated sugar
- 1tablespoon/12 grams baking powder
- ½teaspoon baking soda
- ⅛teaspoon kosher salt
- 6tablespoons/85 grams cold unsalted butter, cubed
- ½cup/118 milliliters buttermilk
- ¼cup plus 1 tablespoon/75 milliliters heavy cream
- 10cups mixed fruit, such as peaches, blueberries or blackberries
- 3tablespoons to 2/3 cup/38 to 133 grams granulated sugar, to taste
- 3tablespoons/36 grams minute tapioca
- 1tablespoon/15 grams turbinado or raw sugar
Step 1Place a piece of parchment paper on a small rimmed baking sheet or large plate.
Step 2In 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 3Transfer 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 3/4-inch thick; wrap with plastic and chill for at least 20 minutes, and up to 8 hours.
Step 4Meanwhile, 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 1/2-quart gratin dish or 9-by-13-inch baking pan.
Step 5Top 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.