Equipment
* optional
Ingredients
Fruit Filling
- 1000 g mixed fruit, peeled if needed, sliced or chopped
- 100 g granulated sugar
- 30 g cornstarch
- 15 ml lemon juice, freshly squeezed
- 5 ml vanilla extract
- 2 g kosher salt
Biscuit Topping
- 250 g all-purpose flour
- 50 g granulated sugar
- 10 g baking powder
- 2 g baking soda
- 3 g kosher salt
- 115 g unsalted butter, very cold, cut into small cubes
- 180 ml buttermilk, cold
- 15 g coarse sugar
Nutrition (per serving)
Method
Preheat the oven to 190°C/375°F. Lightly grease a 9x13-inch baking dish.
In a large mixing bowl, gently toss the prepared fruit with granulated sugar, cornstarch, lemon juice, vanilla extract, and kosher salt until evenly coated.
Transfer the fruit mixture to the prepared baking dish. Bake in the preheated oven for 15 minutes to kickstart the cooking process and begin releasing the fruit juices.
While the fruit is baking, prepare the biscuit topping. In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
Add the cold cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
Pour the cold buttermilk into the bowl and stir gently with a wooden spoon just until a shaggy dough forms. Do not overmix.
Drop rustic spoonfuls of the dough onto a parchment-lined baking sheet. Place the sheet in the refrigerator to chill for 15 minutes. This firms up the butter and ensures tender, flaky biscuits.
Remove the partially baked fruit from the oven. Carefully arrange the chilled biscuit dough portions evenly over the hot fruit. Sprinkle the tops of the biscuits with coarse sugar.
Return the dish to the oven and bake for 30 to 35 minutes until the fruit filling is thick and bubbling aggressively, and the biscuits are deep golden brown.
Remove the cobbler from the oven and let it rest on a wire rack for 15 to 20 minutes before serving. This allows the fruit filling to set up and prevents it from being too runny.
Chef's Notes
- Always taste your fruit before determining the sugar amount. Highly tart blackberries might require significantly more sugar than ultra-ripe summer peaches.
- Chilling the portioned biscuit dough before baking ensures the butter melts in the oven rather than on the counter, creating steam pockets for maximum flakiness.
- To confidently tell if the cornstarch has fully activated, look for large, slow-bursting bubbles in the very center of the baking dish rather than just at the edges.
- For the easiest and most even distribution into the flour mixture, grate frozen butter on a box grater instead of cutting it with a pastry blender.
Storage
Refrigerator: 3 days — Store covered. The biscuit topping will soften over time.
Freezer: 1 month — Freeze baked or unbaked. If baked, thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 175°C/350°F oven for 15-20 minutes until warm and the biscuits crisp up slightly.
