This is the ultimate summer fruit cobbler filled with peaches, plums, cherries and berries!
All of the credit for this fabulous summer dessert goes to a reader, Diana, who commented on a facebook question I posted asking for summer recipe requests. She replied:
“The ultimate summer fruit cobbler. Maybe peaches…blackberries. And not the shortcut one where they tell you to use bisquick- yuck! One with a real topping made from scratch. Would love to see that!”
Well here you are, Diana. This is the ultimate summer fruit cobbler, filled with all the fresh fruit and berries of the season and topped with a from-scratch (but still easy!) buttermilk cake-like crust.
All the summer fruit
I’ve had so many variations of cobblers over the years, but never have I thought to try them all together. As the fruit cooks, the juices bubble and mingle and become one. It tastes like summer and it’s incredible. Feel free to use whatever combination of fruit you like. I used white peaches, plums, cherries, blackberries, strawberries, and raspberries but any and all will work! Use a bunch kinds of fruit or stick to just a few. That’s part of why I love this cobbler— it’s really up to you!
baking tip:Crisps, Cobblers and Crumbles, what's the difference?
All three are very similar, with a bottom of fruit and top comprised of some sort of pastry. A cobbler has a biscuit topping on top of the fruit. The biscuits are dropped on individually and as they bake they form a bumpy surface like cobblestones, hence the name.
Crisps and crumbles are very similar— fruit under a streusel-like topping. The difference is that crisps have oats and crumbles do not.
Tools for this recipe
This recipe was originally published August 2013.
Ultimate Summer Fruit Cobbler
For the fruit filling:
- 2 lbs (900 grams) summer fruit, sliced and pits removed if necessary (see note)
- 1/3 cup (67 grams) sugar
- 1 tablespoon all-purpose flour
- Zest of 1 lemon
- Pinch of salt
For the topping:
- 1 1/4 cup (175 grams) all-purpose flour
- 1/3 cup (67 grams) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup (125 ml) buttermilk
- 6 tablespoons (90 grams) unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
To make the fruit filling:
- Preheat oven to 375 degrees F. Grease a 2 quart baking dish.
- Combine the sugar, all-purpose flour, lemon zest and salt and gently toss with the fruit. Dump fruit into the prepared baking dish.
To make the cobbler topping:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In a separate bowl, combine the egg, buttermilk, melted butter and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined.
- Drop the batter by the spoonful on top of the fruit. Do not spread the batter, it will not cover all of the fruit.
- Bake until cobbler is golden and the fruit juices are bubbling, about 40-45 minutes. Serve warm or at room temperature. Store leftovers in the fridge.