Ultimate Summer Fruit Cobbler
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:What's the difference between a crisp, cobbler and crumble?
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 typically have oats and crumbles do not.
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This recipe was originally published August 2013.
Ultimate Summer Fruit Cobbler
Ingredients
For the fruit filling:
- 2 lbs summer fruit (900 grams), sliced and pits removed if necessary (see Note)
- 1/3 cup granulated sugar (67 grams)
- 1 tablespoon all-purpose flour
- Zest of 1 lemon
- Pinch of salt
For the topping:
- 1 1/4 cup all-purpose flour (175 grams)
- 1/3 cup granulated sugar (67 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup buttermilk (125 ml)
- 6 tablespoons unsalted butter (90 grams), melted and cooled
- 1/2 teaspoon vanilla extract
Instructions
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.
Notes
- Use whatever combination of summer fruits you like. I enjoyed the combination of peaches, plums, cherries, blueberries and raspberries. Strawberries and blackberries would also be a great addition.
Looks yummy and refreshing 🙂
All over this! This definitely does sound like the ultimate cobbler!
Cobber is the buzz word right now and why wouldn’ t it be with all this delicious fruit!
I love this so much – a great combo of deliciousness here!
Thank you Kristen! 🙂
What a pretty white baking dish. Love that picture with the fruit and tea towel. Biscuit-cobbler is my veryveryvery favorite dessert, so this one is being printed, not just pinned. 🙂
Thanks Janey! I would love to hear what you think if you try it!
This really is the ultimate. Great post, I’ll have to give it a try. I love the addition of cherry!
Thanks Becky! The cherry definitely kicks it up a notch!
What a gorgeous cobbler!! I love that you used so many fruits!
This cobbler looks delicious! Love all the colorful fruit in it! 🙂
Loving this amalgamation of summer’s fruit and berry bounty in a cobbler–no doubt, the ultimate! (I saved this post in my feed until I could comment. Could not let this one get by me!) Thanks for sharing, Annalise!
Looks delicious. Thank you.
Hi, I made it this morning since I was meeting friends for lunch, placed the baking dish on a cookie sheet with foil extending to the sides and was saved the trouble of cleaning the oven, wonderful juices bubbled away while cooking… got some vanilla ice-cream on the way and there was a sudden silence around the table when everybody got their first, second and many more bites of this amazingly fruity dessert. The fruit was soft but holding and the cake like topping was fluffy and had absorbed the juices while we were eating lunch, wow! thanks again for a great recipe!
Hi Maria, thank you so much for your comment! I’m happy that this recipe turned out so well for you and that everyone enjoyed it. It’s definitely one of my favorites from the summer!
Stovetop burner grates are handy to help displace heat on high- heat grills. I can’t remember the last time I turned the oven on… we grill & bake ( outdoor grill) even winter months!
Take one or more grate and place on grill grate to raise surface