Berry Peach Cobbler with a Lemon and Vanilla Crust

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

We are very definitely fruit and crust type of a family, and the All-American cobbler makes such a brilliant alternative to a pie. What I love about the cobbler is that it relies more on taste than fancy pastry making. And while I have no grudges towards a pie crust, sometimes I just want to have maximum tasting pleasure, rather than spend a lot of time kneading up the dough.

Cobblers are purely sensational—fruit topped with a crust and baked, they are somewhere between a pie and scones. Sweet, baked treats that pull us together to enjoy the rich, juicy fruit summer offers. In my cobbler, I used a plethora of berries and paired them with sweet peaches. The biscuit crust is buttery and tangy with a hint of lemon zest infused with rich vanilla, highlighting the fruit perfectly.

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We are very definitely fruit and crust type of a family, and the All-American cobbler makes such a brilliant alternative to a pie. What I love about the cobbler is that it relies more on taste than fancy pastry making. And while I have no grudges towards a pie crust, sometimes I just want to have maximum tasting pleasure, rather than spend a lot of time kneading up the dough.

Cobblers are purely sensational—fruit topped with a crust and baked, they are somewhere between a pie and scones. Sweet, baked treats that pull us together to enjoy the rich, juicy fruit summer offers. In my cobbler, I used a plethora of berries and paired them with sweet peaches. The biscuit crust is buttery and tangy with a hint of lemon zest infused with rich vanilla, highlighting the fruit perfectly.

The muscovado sugar gives the fruit extra depth and a gorgeous caramel-like flavor, making each bite irresistible. Vanilla and lemon accentuate the biscuit crust and a little sprinkling of the sugar over the crust just before it goes in the oven guarantees feather-light biscuits emphasized by a golden crunch.

Method:

  1. Preheat oven to 190ºC (374ºF). Lightly butter a 20x20 cm square baking dish.
  1. In a large mixing bowl mix fruit, berries, sugar and cornstarch together and allow the sugar to dissolve. Let sit for approx. 5 minutes. Transfer to the baking dish.
For topping
  1. In a small bowl mix together flour, baking powder, fleur de sel. Set aside. In a large bowl beat butter and sugar with an electric whisk, until cream is smooth and fluffy. Add the egg, lemon zest, and vanilla and mix well.
  1. Add the flour mixture and mix quickly until just moist and the dough begins to come together.
  1. Spoon dough on top of the fruit, spacing evenly. Sprinkle with remaining 1 teaspoon of sugar.  
  1. Bake until topping is golden and juices are bubbling, about 45-50 minutes. Remove from oven and allow to cool slightly.
  1. Serve with creamy vanilla ice cream.
Price: $4.95 Add to Cart
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