Fruit cobblers are topped with a biscuit-like dough that bakes up flaky and light while the fruit beneath cooks in its own juices. We make individual versions of these desserts at many of our catering events, changing the fruit seasonally. Adjust the amount of sugar in this dessert based on the sweetness of the fruit you’re using. Try any favorite combination of summer fruits here, such as apricots, peaches, nectarines, blackberries, or raspberries and blueberries.–John Barricelli
LC Best Biscuit Topping Ever! Note
“The biscuit topping is by far the best I’ve ever tasted…” raved one of our recipe testers after making this cobbler. If you’re curious what exactly she meant by “best,” seeing as cobbler preferences are a highly personal thing, she continues to describe the billowy biscuity topping as “delicately sweet” with a “tender, flaky crumb.” That’s exactly what we seek in a cobbler, too, so our search for the perfect recipe ends here—and, we dare say, so will yours.
Apricot Blackberry Cobbler
- Quick Glance
- 40 M
- 1 H, 15 M
- Serves 6 to 8
- For the filling
- 2 pounds apricots, pitted and sliced
- 3 6-ounce baskets blackberries (about 3 cups)
- 1/3 to 1/2 cup granulated sugar (depending on the ripeness of fruit)
- 1/2 teaspoon coarse salt
- Juice of 1/2 lemon
- 2 1/2 tablespoons cornstarch
- For the biscuit dough
- 1 1/3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cubed
- 1/3 cup buttermilk (either low-fat or full-fat), plus extra for brushing
- Sanding or granulated sugar, for finishing
- Prepare the oven
- 1. Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position.
- Make the filling
- 2. In a large bowl, toss together the fruit, sugar (you’ll need to eyeball it, given the sweetness of the fruit), salt, lemon juice, and cornstarch. Transfer the fruit mixture to a 13-by-9-inch baking dish or 8 individual ramekins or gratin dishes. (If using individual dishes, place them on a baking sheet lined with aluminum foil or a nonstick silicone baking mat.)
- Make the biscuit dough
- 3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 4. Working quickly so as not to warm the butter, work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Add the buttermilk and fold with a rubber scraper or your hands until the buttermilk has been absorbed and there are no dry patches. Do not overwork. The dough will be wet.
- Assemble the cobbler
- 5. Immediately spoon dollops of biscuit dough on top of the fruit. (As the cobbler bakes, the dollops will spread and join with one another as the cobbler.) Brush the surface of the dough with buttermilk and then sprinkle with sanding or granulated sugar.
- 6. Bake until the biscuit topping is lightly browned and cooked through, 30 to 35 minutes. Serve warm or at room temperature.