This past weekend my man and I hosted a BBQ for some friends. We had a great time and cooked a ton of fabulous food. One of my friends sent me this collage photo of the event and I love it.
That’s me at the top center working on the ribs. You can see the fabulous food spread as well as the absurd amount of tequila everyone brought. Apparently we were all in agreement about the need for margaritas. And did I mention food?
The other point of group agreement was a big thumbs up for the cobbler I made for the event. The next day one of the attendees even sent me a message saying she had dreamed of it and wanted the recipe. I think that makes it a win.
I found this cobbler in this month’s Bon Appetit. The original was just a blueberry cobbler, but I had an assortment of summer fruits and decided to use them all. Just blueberries would have been fine, but I loved the combo of the other berries and peaches. The crust was the real winner though. It was crumbly on top, light and fluffy inside. The perfect sweet biscuit topping and super easy to put together. I might make this topping into actual biscuits sometime soon for strawberry short cake. It would be perfect.
Throw this cobbler together for a great summer treat. Trust me, it will be gone nearly instantly when you let a crowd near it and they’ll thank you for it.
Summer Fruit Drop Biscuit Cobbler
(active time, 20 min. Cooking and cooling, 2 hours)
•1 1/2 cups plus 3 Tbsp. all-purpose flour
•3 tablespoons plus 1 cup sugar
•1 1/2 teaspoons baking powder
•1/2 teaspoon kosher salt
•6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2″ pieces
•1/2 cup sour cream
•6 peaches, peeled and cut into cubes
•1 cup blueberries
•1 cup raspberries
•1 cup Blackberries
(The fruit amounts aren’t too exact. You should end up with about 6 cups of assembled fruit.)
• Preheat oven to 375°. Whisk 1 1/2 cups flour, 3 Tbsp. sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in sour cream. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).
• Combine remaining 1 cup sugar, remaining 3 Tbsp. flour, and fruit in a large bowl. Toss to coat. Pour into an 8x8x2″ glass baking dish or divide among six 6-oz. ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.]
• Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 40–50 minutes for baking dish. Let cool for at least 1 hour.