Ultimate Summer Fruit Cobbler
The ultimate summer fruit cobbler filled with peaches, plums, cherries, blueberries and raspberries.
Ingredients
For the fruit filling:
- 2 lbs (900 grams) summer fruit , sliced and pits removed if necessary (see Note)
- ⅓ cup (66 grams) granulated sugar
- 1 tablespoon all-purpose flour
- Zest of 1 lemon
- Pinch of salt
For the topping:
- 1¼ cup (175 grams) all-purpose flour
- ⅓ cup (66 grams) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- ¼ cup (56 grams) buttermilk
- 6 tablespoons (90 grams) unsalted butter , melted and cooled
- ½ teaspoon vanilla extract
Instructions
To make the fruit filling:
- Preheat oven to 375°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. Slice or chop fruit to be roughly the same size for even baking, if desired.
- To use frozen fruit, use straight from the freezer do not thaw.
Calories: 265kcal, Carbohydrates: 42g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 44mg, Sodium: 92mg, Potassium: 313mg, Fiber: 3g, Sugar: 23g, Vitamin A: 318IU, Vitamin C: 67mg, Calcium: 79mg, Iron: 2mg
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