I usually gravitate towards a crisp, with its streusel-esque topping and that lovely crunch. I forget about cobblers. But then I made this, and realized what a shame that was.
The name was a curiosity to me, so I looked it up in Joy of Cooking (I love you, internet, but sometimes I like to off-road it), and this is what the Rombauer-Beckers had to say: “Nobody knows where the name cobbler came from, but we have always liked to think that it might once have referred to a cook cobbling, or patching together (like a shoemaker), the ingredients for this casually crafted dessert.
“Cobblers are simply deep-dish, single-crusted fruit pies; the crust is usually on the top, though occasionally it is on the bottom. Cobblers used to be made with pie dough, but a sweet, rich biscuit dough is common today. For a tender crust, do not overmix the dough; stir in the liquid quickly and knead gently a few times to form the dough.”
They go on to advise serving it warm, possibly with a “pitcher of cream” (pause for admiration) or ice cream or whipped cream.
I “cobbled” (I’m sorry. I really am) together this recipe from some of the recipes in their book, and some others. I made it once with just peaches, and once, in this photo, with two kinds of peaches, and blackberries (God, I love blackberries). There is simply no stone fruit or berry that at wouldn’t be AMAZING in this cobbler.
But you know, don’t forget about crisps, either.
Other Great Summer Fruit Desserts:
- Summer Berry Clafoutis with Whipped Cream
- Simplest Peach or Nectarine Crisp
- Patriotic Berry Cobbler with Whipped Cream
- Plum and Nectarine Crisp
- A Mother-Son Peach Clafoutis
Sour Cream Biscuit Peach and Berry Cobbler
For the Peach Filling
- 6 to 7 cups sliced ripe peaches nectarines, or plums or a mixture or the aforementioned and berries
- 1 tablespoon lemon juice
- ¼ cup sugar
- 1 ½ teaspoons cornstarch or tapioca flour
For the Sour Cream Cobbler Topping
- 1 ⅓ cups all-purpose flour
- 3 tablespoons sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 5 tablespoons cold unsalted butter cut into small pieces
- ½ cup sour cream
- ¼ cup heavy cream
- Sweetened whipped cream or vanilla ice cream to serve
- Preheat the oven to 375°F. Butter a deep-dish 9-inch pie pan. Pile in the peaches, plums, nectarines, and/or berries and sprinkle on the lemon juice, ¼ cup sugar and the cornstarch or tapioca flour. Toss to combine.
- Make the biscuits: In a small bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Add the butter and cut it in with a pastry cutter or two knives, or rub it in with your fingers, until the mixture has a granola like texture. In a another small bowl mix together the sour cream and heavy cream, and add that to the flour mixture. Use a fork to mix just until the dough comes together, and use your hand to gently knead it a couple of times in the bowl.
- Lightly flour a clean surface and gently pat the dough out to a ½ inch thick disk. Cut circles with a 2-inch biscuit or cookie cutter (or a glass). Pat together the scraps and cut out another circle or two. You can also just cut the dough into strips or squares. Place the pieces of dough over the top of the peaches, making sure that some fruit is visible between the pieces. Bake for about 45 minutes, until the fruit is bubbling and the biscuits are golden brown.
- Cool on a wire rack for about 20 minutes, then serve warm with ice cream, whipped cream, or whatever creaminess moves you.
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