Any summer fruit is welcome in this cobbler—berries of all sorts, peaches, nectarines, plums, apricots…
This is tasty with all berries or all peaches or all apricots… really any summer fruit can be tossed in here to decent effect. The final result isn’t overwhelmingly sweet, so it works well with ice cream or sweetened whipped cream, or just for those who like to taste the fruit over the sugar. It’s also remarkably good for breakfast and a lovely addition to brunch.
Spiced Summer Fruit Cobbler
For the fruit:
- 6 cups berries or peeled and chopped orchard fruit peaches, apricots, etc.
- 1 cup granulated sugar
- 2 tablespoons instant tapioca or tapioca starch
- 1 tablespoon lemon juice
- ½ teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon cardamom
For the topping:
- 2 cups flour
- ¼ cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons cold salted butter
- 1 1/2 cups buttermilk plus a few tablespoons if needed
- 2 tablespoons coarse sugar optional
- Preheat an oven to 350°F; position a cooking rack in the top third of the oven.
- Put the fruit in a baking dish. Add the sugar and toss. Sprinkle with the tapioca and toss again. Grate about 2 teaspoons lemon zest into the dish, then squeeze in about 2 tablespoons lemon juice. Toss again. Sprinkle on the black pepper, nutmeg, and cardamom. Toss again. Set aside while you make the topping.
- Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Cut in the butter in small chunks. Use a fork, pastry cutter, 2 knives, or your fingers to work the butter into the flour until it looks like cornmeal with a chunk or two in it. Stir in the buttermilk. The batter should be loose enough to drop, stir in more buttermilk, 1 tablespoon at a time, if needed.
- Stir the fruit mixture one more time, then drop the batter in spoonfuls over the top. Sprinkle with the coarse/extra sugar, if using. Set the baking dish on a rimmed baking sheet (to catch drips!). Bake until the biscuit topping is browned and the fruit is bubbling in the center, 50 to 60 minutes.