Three Easy Steps to a Summer Fruit Cobbler
Although I often eat two pieces of fruit a day, there are some weeks that maybe someone else didn’t quite eat their fair share <wink, wink>. Since we follow the basic practices of fruit ripening and preservation, our stone fruits especially will often last until our next order, sometimes leaving us with an over abundance of quickly ripening summer fruits.
Summer Fruit Cobbler with Yogurt Lavender Biscuits
Summer cobblers are a great way to use up fruit that is getting a little too ripe. No need to go through the trouble of creating a crust or using multiple pans, this simple and easy cobbler is a one pan technique. I got the idea from the August issue of Fine Cooking and realized that even though I didn’t have half the ingredients they called for, with a few minor tweaks it would not only be just as good, but even a little better and healthier.
2 T raw sugar
2 t grated raw ginger
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup granulated sugar
2 t baking powder
1/2 t kosher salt
5 T cold unsalted butter, cut into small chunks
1/3 cup finely ground cornmeal
1 T finely minced fresh lavender
1/2 cup vanilla yogurt
1 t pure vanilla extract
2 T unsalted butter
1/4 cup granulated sugar
1 T flour
1/2 t ground cardamom
1/4 cup fresh orange juice
2 lbs ripe fruit, peaches, plums, pluots or cherries
2 cups ripe berries, blueberries, black berries or raspberries
1. Make the topping
Preheat oven to 375 degrees. In a small dish, mix ginger with raw sugar, set aside. In a large bowl, or food processor, mix flour, sugar, baking powder and salt. Cut in cold butter until mixture forms pebble-sized balls. Transfer to a large bowl and mix in cornmeal, lavender, yogurt and vanilla. Mix until large clumps begin to form. Refrigerate.
2. Make the filling
In a ten-inch stainless steel skillet melt butter over medium heat. Add stone fruit and toss with sugar, flour, and cardamom. Cook until hot and slightly soft, about 3 minutes. Add berries and cook for another 2 minutes. Add juice and bring to a boil.
3. Assemble and bake
Remove topping from refrigerator. Scoop large, 3-tablespoon scoops out and drop evenly onto filling in skillet. Continue covering with scoops leaving about 1/4-inch between each. Press down lightly to even out each scoop and sprinkle with ginger sugar mixture. Bake for 20-30 minutes, or until a wooden toothpick entered into topping comes out clean. Look for the filling to be soft and bubbling.
Let cool for 10 minutes and serve with a dollop of creme fraiche or whipped cream.