Fruit Cobbler with Cream Biscuits
This is a simple country-style dessert that can be made with almost any fruit - apples, peaches, cherries, pears. Cobblers are nice and easy since you just top the fruit with sweet biscuit dough and toss it in the oven! These biscuits are made with cream so are extra decadent but feel free to use milk. Note: The main photo shows a cherry cobbler but in the steps I show an apple cobbler :)
Background: Desserts like this would sometimes show up at my grandma's house or friends house! I never had the chance to learn how to make it from anyone so I adapted the recipe from Alice Waters classic peach cobbler recipe.
- CREAM BISCUITS
- Flour (3/4 cup | 180 ml)
- Sugar (2 teaspoons)
- Baking powder (1 tsp)
- Salt (leave out if using salted butter) (1/8 teaspoon)
- Butter, cold and cut into small pieces (3 Tablespoons | about 45 g)
- Heavy cream (you can sub. milk too) (90-100 ml )
- FRUIT LAYER
- Apples, peaches, pears, berries or mix (2-3 apples/peaches/pears depending on size -or- around 2 cups berries)
- Sugar, optional - not needed if fruit is very sweet (2 teaspoons)
- Flour (1 Tablespoon)
- Whip cream or ice cream for serving
Prep the biscuits: Mix flour, sugar, baking powder and salt in a bowl. Add the cut up butter and crumble it into the flour with your hands until pea-sized.
Set aside about 2 teaspoons of the cream for later. Pour in the rest of heavy cream into the flour and lightly mix in until the dough comes together.
Roll out dough onto a floured surface and lightly knead a couple of times until you can shape it. Shape into a small roll.
Cut the dough into 4 equal pieces. Cover with plastic wrap and set aside while preparing the fruit.
Preheat oven to 375°F/190°C.
Prepare the fruit: Peel skins and remove any pits if necessary. Cut large fruits into bite-sized chunks.
Toss with sugar (again, not needed for very sweet fruits) and flour. Taste and add more sugar if desired. Optionally sprinkled in some cinnamon or other sweet spices.
Pile fruit into a ceramic or glass baking dish. Top with the biscuits and brush the biscuits with the bit of remaining cream set aside from earlier.
Bake for 35-50 minutes, or until the cream biscuits are golden brown and the fruit is bubbling. Note: if the biscuits start to brown too much before the fruit is finished, lightly cover with a piece of aluminum foil during baking.
Serve warm, with whipped cream or ice cream if you like!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.