We’re officially in the last month of summer and soon, the end of summer fruit for this year (SOB). I highly recommend taking advantage of them before you’ll be up to your ears in apples and oranges. And by taking advantage of, I mean making a summer fruit dessert as often as possible. It is so worth walking the extra mile after dinner.
I made this cobbler last week while I was in Minneapolis, with leftover berries and some apricots I got at the market. The cobbler part is just the usual flour, salt, egg, butter kind of a biscuit dough. I adapted a recipe from Mark Bittman’s ‘How to Cook Everything’.
Old Bittman said to make this teensy bit of dough in a food processor, but as you can see, a dough cutter or two forks works just as well and are far easier to clean.
The fruit is just lightly sugared but if you wanted to add spices or herbs, I think that would be swell too. Lemon verbena or maybe a little nutmeg.
See how the dough spreads out, like a little cobbler blanket? I dig it.
By all means, serve this warm with a healthy dollop of good vanilla ice cream.
Ingredients
- 4 cups apricots, cut into wedges
- 2 cups blueberries
- 1 cup sugar, divided
- 1 stick cold butter, cut into pieces
- 1/2 cup flour
- 1/2 tsp baking powder
- pinch salt
- 1/2 tsp vanilla
- 1 egg
Instructions
- Preheat oven to 375. Grease a 9-in baking pan, such as a small square Pyrex with butter or cooking spray.
- Mix fruit with 1/2 cup sugar in a bowl. Set aside.
- Put the flour, baking powder, sugar and butter in a bowl and mix with two forks, a dough cutter or put in a food processor until the butter is dispersed and the mixture is slightly clumpy. Add the vanilla and the egg and mix again. The dough will come together quickly.
- Spread the fruit in the baking dish and top with 9 spoonfuls of the dough. You do not have to spread the dough, it will spread naturally.
- Bake for 35-45 minutes, or until the fruit is bubbly and the dough is golden brown.
- Serve warm with ice cream.
