How To Make Southern-Style Fruit Cobbler with Any Fruit — Baking Lessons from The Kitchn

(Image credit: Emma Christensen)

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Give it a taste and mix in some sugar or lemon juice as needed.”,”image”:{“id”:”c82beb80d8bd9ab3894563c67f28c63379a68e8c”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-07-08T12:24:28.975-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-2.jpg”,”alt_text”:”Sliced peaches”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d4ebb2a099a435f0098e0″,”focus_z”:null}},{“image_id”:”1bcc28810916d044ef61a9a644ee01a39716ec3f”,”caption”:”If your fruit is juicy or you’d like a more firmly set cobbler, mix in some cornstarch. Mix in spices, if desired.”,”image”:{“id”:”1bcc28810916d044ef61a9a644ee01a39716ec3f”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-07-08T12:24:39.447-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-3.jpg”,”alt_text”:”Add sugar, cornstarch, and spices to peaches\r\n”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d4ec62a099a2e44002e57″,”focus_z”:null}},{“image_id”:”810c26b295fa0b669bcd0879dc5509dfbe5ab078″,”caption”:”\u003cstrong\u003eTransfer the fruit to the baking dish: \u003c/strong\u003eThe fruit should fill the dish halfway to three-quarters full, leaving a good inch or so of extra space for the cobbler topping.”,”image”:{“id”:”810c26b295fa0b669bcd0879dc5509dfbe5ab078″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-07-08T12:24:32.882-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-4.jpg”,”alt_text”:”Sliced peaches in baking dish”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d4ebf2a099a435f0098e2″,”focus_z”:null}},{“image_id”:”baadac292056080e4c1ce0081de4100aa89c2011″,”caption”:”Mix the flour, sugar, and salt for the cobbler topping in a bowl.”,”image”:{“id”:”baadac292056080e4c1ce0081de4100aa89c2011″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-07-08T12:24:33.388-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-5.jpg”,”alt_text”:”Make the crust”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d4ec02a099a02c7006e48″,”focus_z”:null}},{“image_id”:”bcd0148f07ec23df9076ca6e6eb698589c513ba5″,”caption”:”Mix the melted butter into the flour and sugar. Warm butter is fine, but if it’s still piping hot from being melted, let it stand for a few minutes before mixing.”,”image”:{“id”:”bcd0148f07ec23df9076ca6e6eb698589c513ba5″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-07-08T12:24:42.956-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-6.jpg”,”alt_text”:”Make the crust”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d4ec92a099a12140014a9″,”focus_z”:null}},{“image_id”:”5ed81bca89ecfdbcbece4c804a7b5b22476a6167″,”caption”:”Mix to form a crumbly dough: The cobbler topping will be quite sandy and crumbly, but should hold together when you pinch it. If not, add a little more flour.”,”image”:{“id”:”5ed81bca89ecfdbcbece4c804a7b5b22476a6167″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-07-08T12:24:50.159-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-7.jpg”,”alt_text”:”Stir together the crust”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d4ed12a099a744500a697″,”focus_z”:null}},{“image_id”:”4e78447b9a4326dfc7359d276dd058eb58463001″,”caption”:”Pat handfuls of dough into thick palm-sized disks. The disks should be 1/4- to 1/2-inch thick — no need to be super exact, though!”,”image”:{“id”:”4e78447b9a4326dfc7359d276dd058eb58463001″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-07-08T12:24:55.321-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-8.jpg”,”alt_text”:”Shape the crust into thin patties”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d4ed62a099a3acd006a27″,”focus_z”:null}},{“image_id”:”abd27defb6af5446ea46630f70eb25a448a8c9f8″,”caption”:”Lay the disks over the fruit filling: Overlap the disks to make a \”cobblestone\” look.”,”image”:{“id”:”abd27defb6af5446ea46630f70eb25a448a8c9f8″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-07-08T12:24:55.389-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-9.jpg”,”alt_text”:”Layer the patties on top of the peaches”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d4ed62a099a0aba003cdf”,”focus_z”:null}},{“image_id”:”88c2a68047ac9364661c43aa35eed3c98bea29e5″,”caption”:”If you have any extra topping, crumble it and sprinkle it over the surface of the cobbler.”,”image”:{“id”:”88c2a68047ac9364661c43aa35eed3c98bea29e5″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-07-08T12:25:12.435-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-10.jpg”,”alt_text”:”Crumble any extra crust topping over the patties”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d4ee72a099a20b3009ea6″,”focus_z”:null}},{“image_id”:”7940ecb44885359a1e476265e76f5b3183d8f2a0″,”caption”:”Place the cobbler on a baking sheet to catch drips, or place aluminum foil beneath it in the oven.”,”image”:{“id”:”7940ecb44885359a1e476265e76f5b3183d8f2a0″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-07-08T12:25:07.956-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-11.jpg”,”alt_text”:”Cobbler, ready to be baked”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d4ee32a099a266f00278a”,”focus_z”:null}},{“image_id”:”f26198dfd37c2b5928f36e4bfd2bd49d0579b87f”,”caption”:”Bake the cobbler until the topping is turning golden around the edges and the fruit filling is bubbling, 45 to 55 minutes.”,”image”:{“id”:”f26198dfd37c2b5928f36e4bfd2bd49d0579b87f”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-07-08T12:25:10.238-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-12.jpg”,”alt_text”:”Baked peach cobbler”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d4ee52a099a19090015ab”,”focus_z”:null}},{“image_id”:”5ffef22e5e0c6295a74db1091e50a5f9c726ae41″,”caption”:”Let the cobbler cool for at least a few minutes so it doesn’t burn your mouth!”,”image”:{“id”:”5ffef22e5e0c6295a74db1091e50a5f9c726ae41″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-07-08T12:27:29.357-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-15.jpg”,”alt_text”:”Baked peach cobbler”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d4ef12a099a22ba007b47″,”focus_z”:null}},{“image_id”:”0d1af00aa53d27946397004a207d2ba8166ff5be”,”caption”:” The cobbler can also be served room temperature, or the next day. Cover and refrigerate the pan with any leftovers.”,”image”:{“id”:”0d1af00aa53d27946397004a207d2ba8166ff5be”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-07-08T12:45:42.250-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-07-13-Cobbler-18.jpg”,”alt_text”:”Peach Cobbler”,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”559d53b52a099a0feb009e93″,”focus_z”:null}}]};

Cobbler may be the best reason to turn on the stove in the summer. Jammy fruit, crisp and buttery topping — all you need is a scoop of ice cream.

This particular cobbler might just be the easiest I’ve ever made. It’s the kind of recipe you make once and then remember forever. You can make it with a spatula or a soup spoon, in a New York apartment or at your vacation beach house, with peaches or with any other fruit you want to turn into dessert.

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