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Bev's Buttermilk Fruit Cobbler

Course: Dessert
Author: Bev Shaffer

Ingredients

  • 2 cups plus 2 ½ Tablespoons unbleached, all purpose flour, divided
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 6 cups fruit fresh or frozen, unthawed*
  • ½ cup granulated sugar
  • 1 Tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter cut into small pieces and chilled
  • 1 1/3 cups buttermilk

Instructions

  • Heat oven to 375°F.
  • Place 2 cups of the flour, the baking powder, baking soda and salt into a food processor; lock cover and pulse once or twice to combine. In a large bowl, toss together the fruit, sugar, lemon juice and cinnamon along with the remaining 2 ½ Tablespoons flour. Transfer mixture to a deep 9” x 13” baking dish and set aside.
  • Scatter the cold butter pieces over the flour mixture in the food processor, lock the cover, and pulse until mixture resembles coarse crumbs – stopping once or twice to scrape down the sides.
  • Transfer flour/butter mixture to a medium-large bowl. Add the buttermilk, stirring just to combine.
  • Spoon or scoop the batter onto the fruit mixture to evenly disperse, allowing some pockets of fruit to “peek out” from below.
  • Bake until the biscuit topping is golden and the fruit is juicy and bubbling – about 45 to 55 minutes. Let cool slightly before serving. Serves 6 or more.