How to Make Cobbler

Oh, is there anything better than fresh, warm cobbler with a scoop of vanilla ice cream? I’d be hard pressed to think of it right now. This cobbler can be made with just about any sort of fresh, frozen or re-hydrated fruit. Begin by assembling your ingredients and preheating your oven to 375. Next combine about six cups of fruit with the remaining filling ingredients, and pour into a pie plate (it will form a mound, but don’t worry, it will cook down). Put the pie plate on a cookie sheet, and place in the oven.

Next combine the dry ingredients for the biscuit topping in a large bowl. Stir to combine, then add the fat (here I’ve combined butter and lard, which I highly recommend).

Rub the mixture until it’s the texture of coarse meal.

After about 40 minutes, the fruit filling should be cooked and bubbling around the edges. Remove it from then oven and turn the heat up to 425.

Now, quickly make the biscuit topping. Pour the buttermilk into the dry mix…

…and with a spatula, bring it together.

After about 30 seconds, you may want to knead it with your hand a little (though I’ll warn you, the dough is very sticky).

Pull off pieces of the dough, drop them onto the fruit filling and sprinkle them with sugar. Bake for about 15 minutes…

…or until the topping is nicely browned.

Let cool for 15 minutes, spoon into bowls, and eat with vanilla ice cream.

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