This cobbler is the product of cobbler date 2 for the boy and I. After a day in San Fran he really wanted cobbler. We had planned on making cobbler even before I visited, so us actually following through with that was great. This cobbler was just as great as the first one (maybe better because the produce in California is just sooooo great). We made a few changes from the first recipe. We didn’t use lemon zest since we didn’t have a zester, we didn’t add sugar to the fruit and we didn’t use nutmeg. All changes still made for a delicious dessert and in fact reducing the sugar was a great idea because it allowed for more of the fruit’s natural sweetness to come out.
1/2 cup unsalted butter
1 cup all-purpose flour
3/4 cup sugar
1 tbsp. baking powder
1/4 tsp. kosher salt (we omitted this)
1 cup milk (soy/almond)
8+ cups fruit (we used a combination of nectarines (4), white nectarines (4), raspberries (2 pints), blackberries (1 pint) and about a cup of pitted cherries
juice of 1 lemon (bang on the counter to soften to help with hand squeezing if you don’t )
1 tsp. cinnamon (with lots more used on top)
Preheat oven to 375 degrees.
Melt butter in microwave (20-30 second intervals) then pour into a large baking dish or dutch oven.
Combine flour, the sugar, baking powder and kosher salt in a medium bowl. Add milk and stir just until dry ingredients are incorporated. Pour batter over melted butter.
Heat the fruit, lemon juice and cinnamon over medium-high heat, stirring constantly. Cook until warm to the touch and ingredients are fully mixed.
Pour the fruit mixture over the batter. Don’t worry: the crust will form over the fruit during baking.
Sprinkle with additional cinnamon and then bake for 40-45 min.
Be sure to let it cool a few minutes before spooning in…unless you want to burn away all your tastebuds – and then you can’t enjoy delicious cobbler ): –> no bueno.
Cheers to delicious summer desserts