Easy Biscuit-Topped Fruit Cobbler

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Yield: 9 to 12 servings

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Cobbler can be made with many different fruits, and in many different ways. This one includes sweetened fruit placed in a pan and topped with a rich layer of biscuits.

Easy Biscuit-Topped Fruit Cobbler

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Hands-on time:
Baking time:
Total time:
Yield: 9 to 12 servings
Published: 08/22/2012

Ingredients

Filling

  • 1/3 cup sugar
  • 1 to 3 tablespoons cornstarch; use the greater amount for juicier fruit
  • pinch of salt
  • pinch of nutmeg or cinnamon, optional
  • 4 to 6 cups fresh or frozen fruit*
  • 1 to 3 tablespoons lemon juice; less for tart fruit, more for sweeter fruit
  • *Peel and slice large fruit; small berries may be left whole. If the fruit is frozen, thaw (but don't drain) before using.

Topping

Tips from our bakers

  • The amount of thickener varies, depending on the fruit and whether it's fresh or frozen. For our test bakes using frozen blueberries, and a mixture of frozen peaches and frozen raspberries, 1 to 1 1/2 tablespoons of cornstarch worked well. If you're a seasoned pie baker, here's a good rule of thumb: for cobbler, use 1/4 the amount of thickener you'd use if you were making pie with the same fruit.

Directions

1) Preheat the oven to 375°F. Grease an 8" x 8" x 2" baking pan or a 2-quart baking dish.

2) To make the filling: Whisk together the sugar, cornstarch, salt, and spice.

3) Toss with the fruit and lemon juice. Set aside while making the topping.

4) To make the topping: Whisk the baking mix and sugar together.

5) Whisk the cream and vanilla together. Pour into the baking mix, stirring to combine. Add extra baking mix or cream, if needed, to make a soft, "scoopable" dough.

6) To assemble: Pour the fruit mixture (including any syrup that may have formed) into the pan.

7) Drop heaping teaspoonfuls of dough (a teaspoon cookie scoop is useful here) evenly over the top of the cobbler. Sprinkle with sparkling sugar, if desired.

8) Bake the cobbler until the top is golden brown and the fruit is bubbling, 40 to 50 minutes.

9) Remove the cobbler from the oven and serve warm, with whipped cream or ice cream.

Yield: 9 to 12 servings.

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