This easy fruit cobbler can be made with whatever fruit you like. We always have blueberries from the garden or that we have frozen. We have made this with frozen peaches, apples. You can go crazy and make it however you want. Best served warm with vanilla ice cream.
Ingredients
For the fruit filling
4 to 7cupssliced fruit
1/2 to 1cupgranulated sugar or packed brown sugaroptional depending upon how sweet your fruit is
1Tbslemon juiceoptional depending on your fruit
2Tbscornstarchas a thickener
1-2tspspicessuch as cinnamon, nutmeg and cloves
For the cobbler topping:
1 1/2cupsall-purpose flour
3Tbsgranulated sugar
1 1/2tspbaking powder
3/4tspkosher salt
4Tbscold butter
1 1/2cupsheavy creamplus more for brushing the tops
1/4cupturbinado sugarto sprinkle tops
Instructions
Heat the oven to 375°F. Coat 8 ramekins or your baking dish with butter; set aside.
Prepare the fruit: wash, peel, stem, seed, slice, and so on. Give it a taste and mix in some sugar or lemon juice as needed. Mix in cornstarch and spices. When making individuals, I just measure out enough fruit for how ever many we want to bake.
Transfer the fruit mixture to the ramekins or baking dish. It should fill the dish halfway to three-quarters full, leaving a good inch or so of extra space for the cobbler topping.
For the cobbler topping mix the flour, sugar, baking powder, and salt together in a large bowl. Cut in the butter with pastry blender or large fork.
Add the cream to the topping mixture. Stir until just combined; the dough will be slightly wet.
Using either a small ice cream scoop or two tablespoons, scoop 2-tablespoon portions of the cobbler dough onto the fruit.
Brush the cobbler dough with the cream and sprinkle with the sugar. Place the cobbler on a baking sheet. Bake until the topping is turning golden brown around the edges and the fruit filling is bubbling, 25 - 30 minutes (40 - 45 for a full sized cobbler).
Let the cobbler cool for at least a few minutes so it doesn't burn your mouth! The cobbler can also be served room temperature or the next day. Top with vanilla ice cream or whipped cream if desired.
Notes
I like to sneak a little bit of the seasoning into the cobbler topping when mixing as well... not too much, just a pinch.