Summer has ended (or nearly ended) but there are still summer fruits like peaches and plums in the markets. Last chance to make use of those summertime fruits!
You can use just about any fruit you like in a cobbler. The fruit is topped with a biscuit-like topping which is then baked to a golden brown.
Cobblers can be made in large baking pans or ramekins. Your fruit, your dish, your choice. How cool is THAT?!
As I’ve mentioned before, I am pretty much a traditional baker, using my gas oven, but I’ve had a lot of fun discovering what works and what doesn’t, when using my Cuisinart CSO. These little cobblers are a great example of what does work. The steam keeps the biscuit tops moist and the baking browns the tops nicely.
These cobblers are great served as is, or if you want to live dangerously, you can top them with a small scoop of ice cream. Yum!
The following recipe is adapted from Martha Stewart Living.
- For the filling:
- ¼ to ½ cup granulated sugar (depends on the sweetness of your fruit)
- 1 tablespoon cornstarch
- 1½ pounds peaches, halved and pittled and cut into ½ inch thick slices, then cut in half again (about 4 cups)
- 1 tablespoon fresh lemon juice
- For the Topping:
- 1 cup all-purpose flour
- 3 tablespoons sugar (plus 1 teaspoon)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons unsalted cold butter, cut into ½ inch cubes
- ⅔ cup low-fat buttermilk
- In a large bowl, whisk together the sugar and cornstarch. Add the peaches and lemon juice and toss to combine. Divide the filling evenly among four 8-ounce ramekins (or you can use one 2-quart baking dish). Transfer the ramekins to a rimmed baking sheet.
- To make the topping, whisk together the flour, 3 tablespoons sugar, the baking powder and baking soda and the salt. Using a pastry blender or your fingers, blend in the butter cubes until the mixture resembles coarse meal. Add the buttermilk, stirring just until a dough forms. Drop the dough by spoonfuls onto the peaches, using about ⅓ cup of dough for each ramekin. Sprinkle the top of the dough with the remaining teaspoon of sugar.
- Place the CSO rack on the bottom slot, then place the ramekins on the rack. Turn the oven on to Bake Steam and set the temperature to 325 degrees F and the time to 25 minutes. Start checking the cobblers at the 20 minute mark for browning and doneness.
- Once baked, remove the ramekins to a cooling rack and let them cool. The cobblers can be served warm or at room temperature.