I love the whole idea of a cobbler. It’s a work-with-what-you’ve-got kind of baking. To cobble means to put together roughly or hastily. And that’s exactly the kind of time I have for baking. It’s a hurry up sort of season. Gather the last of the harvest. Enjoy the very last of summer’s bounty.
Baking. One of my very favorite ways to create. The warmth of the kitchen. The delight in mixing the ordinary to become extraordinary. The anticipation of opening the oven. The certain happiness which comes from leveling a cup of flour. And now … cobbling!
Here’s to the last of the peaches!
Basic Fruit Cobbler
from the King Arthur Flour Baker’s Companion
Any fruit you bake in a pie, you can add to a cobbler. Peaches, in this case, but apples, pears, cherries, and berries of all kinds work.
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups sugar
- 2 tablespoons butter, softened
- 2 tablespoons milk
- 1/2 cup sherry, brandy, or bourbon*
- 3 to 4 cups fresh fruit (large fruits sliced, berries left whole)
- whipped cream or ice cream
*If you’d rather not use liquor, increase the milk in the recipe to 1/4 cup and use a mixture of 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and 1/4 cup of water in place of the liquor. (This is the option I chose and it was delightful!)
Preheat the oven to 375F. Grease a 9 x 9-inch square pan (or similar casserole dish) or an 11-inch round quiche dish.
Mix the flour, baking powder, and salt and set aside. Beat together the eggs and 1 cup of the sugar. Add butter and milk. Add the flour mixture, stirring just to combine. Pour the batter into the greased pan.
In a medium-sized saucepan, simmer together the sherry (or the mixture noted above) and the remaining 1/2 cup of sugar for 3 to 4 minutes. Add the fruit and stir to coat with the syrup. Pour this hot fruit mixture over the batter in the pan.
Bake for 30 minutes. Serve warm with whipped cream or ice cream.