I had another post in queue for you for today, but it rightfully got shoved to the back burner mere minutes after I scraped my bowl of cobbler clean on Wednesday and declared I had to share this simple summer dessert.
We’re hanging onto summer by a thread. Noah goes back to school next week and Mateo has his first day of preschool after the long weekend.
Recipes featuring pumpkin and apples are already making an appearance, and they are making me nervous. I feel like I haven’t eaten enough Corn on the Cob with Feta-Mint Butter, or Marinated Tomatoes. Just the other night I tweeted:
I love fall flavors as much as anyone, but for now, let’s give summer fruit it’s deserved due – and this cobbler is the best vehicle I can possibly think of.
Use up any and all stone fruit you have softening on the counter or wrinkling in the crisper. I promise you won’t notice the imperfections on the skin once the fruit is tucked under a tender, vanilla-scented biscuit crust.
In the version pictured above (hastily, via Instagram), I used exactly 1 nectarine, 5 small peaches, and 8 tiny yellow plums – and it was perfect.
I’m urging you, friend to friend: seize the day and make this Vanilla-Biscuit Peach & Plum Cobbler this weekend. If you share it with loved ones, as we did, all the better.
|Vanilla-Biscuit Summer Peach & Plum Cobbler||
- 1/2 cup demerara sugar
- 1 tablespoon cornstarch
- 4 cups sliced peaches, plums, or nectarines (or any combo of all 3)
- Juice of half a lemon
- 1 cup all-purpose flour
- 1/4 cup granulated sugar or vanilla sugar, if you have it
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cold,
- 3/4 cup buttermilk
- 1/4 teaspoon vanilla seeds or 2 teaspoons vanilla, added to buttermilk
- Optional: vanilla sugar
- Preheat oven to 350F and round up a medium-sized baking dish (I used a 1 3/4qt oval baker from Le Creuset).
- In a medium bowl, toss sliced stone fruit with lemon juice. Sprinkle with demerara sugar and cornstarch and combine well. (I use my hands). Transfer fruit to the baking dish and spread to cover the bottom.
- In another, smaller bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt.
- Using a box grater, grate cold butter to the flour mix and toss to combine.
- Add buttermilk and vanilla and fold biscuit batter together gently, until just combined. Scoop dough in dollops onto the peaches; don’t worry if all the fruit is not covered.
- Sprinkle top with a tablespoon of vanilla sugar and place in the oven. Bake for about 30 minutes, or until the fruit is bubbly around the edges and the vanilla biscuit is golden brown.
- Remove from oven and let stand until the bubbling has subsided. Serve warm with whipped cream or vanilla ice cream.
What summer fruit or vegetable are you going to be sad to say good-bye to?