Possible Cooking Methods: Oven Air Fryer
A cobbler is so named because the batter baked on top of the fruit below should look like a cobbled street. I’ve found the best batter for that result is similar to a biscuit batter. When I make biscuits I use a hand grater to grate the cold butter into the flour mixture. This is the easiest way to incorporate the butter into the flour and it leaves the butter pieces the perfect size, resulting in a flaky biscuit topping. You are welcome to vary the fruit in this cobbler – you really can’t go wrong.
⅓ cup sugar
3 tablespoons cornstarch
pinch of salt
6 cups sliced, peeled peaches* (fresh or frozen and thawed)
2 cups blueberries (fresh or frozen and thawed)
juice of half a lemon
Topping:
1 cup all-purpose flour*
1½ teaspoons baking powder*
½ teaspoon salt*
6 tablespoons sugar*
¼ cup unsalted butter, cold*
¾ cup buttermilk*
Turbinado sugar
*Quantity changes for alternate methods
Oven Directions
Serves:6 to 8
Cooking Time:50 minutes
1. Pre-heat the oven to 400°F.
2. Combine the sugar, cornstarch and a pinch of salt in a large bowl. Add the peaches, blueberries and lemon juice and toss the fruit so that everything is coated with the sugar mixture. Transfer the fruit to a 9-inch by 9-inch baking dish or a 10-inch oven-safe skillet.
3. In a large mixing bowl, stir together the flour, baking powder, salt and sugar. Grate the butter into the flour and stir it in to coat evenly. Gently stir in the buttermilk. The dough should be quite wet.
4. Dollop the batter on top of the fruit, leaving some of the fruit uncovered. Sprinkle the Turbinado sugar over the batter – this will form a crunchy texture on top of the dough.
5. Transfer the baking dish to the oven and bake for 50 minutes, until the fruit is bubbling and the topping is lightly browned.
6. Let the cobbler stand for at least 10 minutes and then serve warm with vanilla ice cream.
Additional Cooking Directions for
Air Fryer Directions
Serves:4 to 6
Cooking Time:50 minutes
Change Ingredients: Reduce peach quantity to 3 cups.
Reduce topping as follows:
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons sugar
3 tablespoons butter, cold
⅔ cup buttermilk
1. Combine the sugar, cornstarch and a pinch of salt in a large bowl. Add the peaches, blueberries and lemon juice and toss the fruit so that everything is coated with the sugar mixture. Transfer the fruit to an 7-inch baking dish or cake pan – one that will fit into your air fryer.
2. In a large mixing bowl, stir together the flour, baking powder, salt and sugar. Grate the butter into the flour and stir it in to coat evenly. Gently stir in the buttermilk. The dough should be quite wet.
3. Pre-heat the air-fryer to 380°F.
4. Dollop the batter on top of the fruit, leaving some of the fruit uncovered. Sprinkle the Turbinado sugar over the batter – this will form a crunchy texture on top of the dough. Wrap the cake pan with aluminum foil, leaving a dome on the top so that the foil doesn’t touch the dollops of batter and lower it into the air fryer basket.
5. Air-fry at 380°F for 65 minutes. Remove the aluminum foil and air-fry at 330°F for another 15 minutes or until the dough on top is nicely browned and the fruit is bubbling.
6. Let the cobbler stand for at least 10 minutes and then serve warm with vanilla ice cream.
