Fruit Cobbler

A peach cobbler is solidly a part of my Santa Barbara summer. It started with a group of friends who casually gathered on weekends on the Upper East Side. For fun, the group called themselves the East Islay Badminton Club. It wasn’t a leisurely group; these guys were highly competitive. Character was tested and personalities were revealed with each game. That level of competition was not for me, but I loved spending weekends in that garden on Islay Street. What I enjoyed most was preparing food for those afternoons with the resident foodie, Matthew. This was one of the desserts I loved making there, and it remains a summer favorite.

Is it a cobbler, or a buckle? I learned it as a cobbler. It’s easy and forgiving. It sings with stone fruit, whether it’s classic peaches or a mixture of whatever inspired you at the farmers market: nectarines, plums, berries or cherries. It’s also good with strawberries, and baking it makes the kitchen smell amazing.

The batter isn’t cloyingly sweet and lets the fruit stand out. Keep it simple and serve as is, or add a scoop of vanilla ice cream or a pour of thick cream. I’ve brought it to picnics freshly baked, and I’ve also brought the raw batter to bake in a Weber over lingering coals for a kiss of smoke on a leisurely summer afternoon.

Fruit Cobbler

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This easy summer fruit cobbler works with peaches, nectarines, plums, berries or cherries. A lightly sweet batter bakes over warm fruit syrup for a simple dessert served plain or with cream or ice cream.

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Prep Time:15 minutes mins

Cook Time:35 minutes mins

Total Time:50 minutes mins

Course: Dessert

Cuisine: American

Keyword: fruit cobbler, peach cobbler, stone fruit dessert, summer fruit cobbler

Servings: 6 servings

Calories: 378kcal

Author: Rosminah Brown

Equipment

• 9-inch square baking dish or similarly sized dish
• Medium saucepan
• Small bowl
• Large bowl

Ingredients

• ½ cup sherry, brandy or bourbon
• 1 ½ cups sugar, separated
• 3-4 cups summer fruit, sliced (berries can be left whole)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 2 tablespoons butter, softened
• 2 tablespoons milk

Instructions

1. Heat oven to 375°F.
2. Grease a 9-inch square baking dish or similarly sized dish.
3. In a medium saucepan, simmer together the sherry and 1/2 cup of sugar for 3-4 minutes.
4. Add the fruit and stir to coat with the syrup. Pour hot fruit mixture into prepared baking dish.
5. In a small bowl, mix the flour, baking powder and salt. Set aside.
6. In a large bowl, beat together the eggs and remaining 1 cup of the sugar.
7. Stir in butter and milk. Add flour mixture and stir until just combined. Pour batter over hot fruit mixture, smoothing gently to cover.
8. Bake 30 minutes. Fruit will bubble up around the batter. Serve warm with heavy cream, whipped cream or ice cream, if desired.

Nutrition

Calories: 378kcal | Carbohydrates: 75g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 332mg | Potassium: 163mg | Fiber: 2g | Sugar: 57g | Vitamin A: 466IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg