Entree: United States – Southern United States – Local Fruit Cobbler (Baked seasonal fruit in a sweet syrup topped with a buttery biscuit-like crust)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 6 cups (900 g) peeled and sliced local fruit (peaches, mixed stone fruit, or a berry mix)
- 3/4 cup (150 g) granulated sugar (for fruit)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (16 g) cornstarch
- 1/4 tsp (1.5 g) fine salt
- 1/2 tsp (2 g) ground cinnamon (optional)
- 6 tbsp (85 g) unsalted butter, melted (for the baking dish)
- 1 1/2 cups (190 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar (for topping)
- 1 tbsp (12 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1/2 cup (113 g) unsalted cold butter, cubed
- 3/4 cup (180 ml) buttermilk
- 1 large egg, approx. 1.75 oz (50 g)
- 1 tsp (5 ml) vanilla extract
- Coarse sugar for sprinkling (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Pour the 6 tbsp (85 g) melted butter into a 9x13-inch (23x33 cm) baking dish and set aside.
2. In a large bowl, combine the sliced fruit, 3/4 cup (150 g) sugar, lemon juice, cornstarch, 1/4 tsp (1.5 g) salt, and cinnamon if using. Toss until fruit is evenly coated and set aside to macerate for 10 minutes.
3. Transfer the fruit and any accumulated juices into the prepared baking dish, spreading into an even layer.
4. In a separate bowl, whisk together the flour, 1/4 cup (50 g) sugar, baking powder, and 1/2 tsp (3 g) salt.
5. Cut the 1/2 cup (113 g) cold cubed butter into the flour mixture using a pastry cutter or fingertip rubs until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
6. Whisk the buttermilk, egg, and vanilla together, then pour into the flour-butter mixture and stir just until combined to form a soft batter.
7. Drop spoonfuls of the batter over the fruit in an even layer, or spoon batter in rows to cover most of the fruit. Do not smooth out completely—gaps are fine. Sprinkle coarse sugar on top if desired.
8. Bake for 35–45 minutes, until the topping is golden brown and the fruit filling is bubbling at the edges. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
9. Remove from the oven and let rest 10–15 minutes to thicken before serving warm. Serve with vanilla ice cream or whipped cream if desired.