It was a flippin’ Monday this week guys. But it’s over now, so we can move onto better weekdays filled with fresh fruit and lemon biscuits and cobbler and just general relief from the Mondays. Onto the cobbler, folks!

So, as I might have mentioned before, I’m not a big fan of fruit. Really I’m just here for the other stuff. But every once in a while, there’s a recipe that turns my tastebuds around, and here we are again. Maybe I do like fruit? Ha, jk. I just like cobbler.

Cobbler is basically a recipe with two parts- the filling and the biscuits. Or should I say, the biscuits and the filling, in order of importance. The fruit is of course important, but you can really use a lot of different fruits here if you want. Berries are good, though raspberries are likely a bit too mushy. Cherries would be great, peach of course, apples even.

For the biscuits, it’s a classic biscuit. Almost a scone really because we’re using heavy cream instead of buttermilk or whole milk here. Combined with the butter, it makes a very rich, fluffy, biscuit, and you’ll be sad if you don’t bake up the scraps for snacks so. Scraps for snacks guys. It’s a lifestyle.

Top it with ice cream NO MATTER WHAT, it’s worth all the calories and scooping effort, no question. Served warm with cold ice cream, we’ve all been there, and it’s a mood you just can’t skip.

It’s a late summer dessert, scraps for snacks, mood things, that’s basically all you need to know. Enjoy it guys!

Plum Blueberry Cobbler

Servings 8 generous servings

Ingredients

For the biscuit topping

  • 2 cups all purpose flour
  • 1 tbs. baking powder
  • 3 tbs. sugar
  • 1/2 tsp. salt
  • 2 tbs. lemon zest (from one lemon)
  • 1/2 cup very cold butter
  • 1 cup heavy cream
  • 1/4 cup melted butter
  • 3 tbs. coarse sugar

For the filling:

  • 4 plums, cleaned, sliced, pitted
  • 1 pint fresh blueberries
  • 2 tbs. sugar
  • 1 1/2 tbs. cornstarch
  • 1-2 tbs. lemon juice (from 1/2 lemon- no need to measure)

Instructions

For the biscuits:

  1. In a large bowl, stir together the flour, baking powder, sugar, salt, and lemon zest. Cut the cold butter into small cubes, and cut into the flour mixture using a pastry cutter or your hands until the mixture resembles very coarse crumbs. 

  2. Slowly work in the heavy cream until a shaggy dough forms. Turn onto a floured surface. You'll need to knead the dough a little to form a roll-able dough. Working quickly, pat the dough into a disk about 1/2 inch thick. Cut into 4 sections, and stack each section on top of eachother. 

  3. Roll this into a large rectangle, about 1/4-1/2 inch thick. Using a small round or square cutter, cut about 30 (or more if you can) biscuits out of the dough. You should use a cutter about 1 inch in size. 

  4. Move the cut biscuits onto a plate, and place in the fridge while you make the filling. 

For the filling:

  1. Preheat the oven to 400 degrees. In a large bowl, stir together all the ingredients for the filling until no dry spots of cornstarch remain. 

  2. Pour the filling into a shallow baking/casserole dish that holds about 2 quarts. This would be about a 9 inch square baking pan for reference (or you can use this exact kind of pan if it's all you have!)

  3. Place the chilled biscuits over the top of the filling, as close together as you can- some overlap is okay- covering all of the filling in the pan. Brush the tops of the biscuits with the melted butter generously, and top generously with the coarse sugar. 

  4. Place your baking dish on top of a sheet pan to catch any juice that spills over. Bake for 25-30 minutes, or until the biscuits are deeply golden brown, and the juices of the fruit are bubbling and hot. Cool slightly, and serve warm with vanilla ice cream! It's a MOOD. 


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