Fruit filled desserts are something we all crave for. I wanted to made individual portions of this dessert but the fruits were in plenty and considering my fridge condition as individual ramekins take more space to fit. I decided to bake In a single bowl.
Crisps which I baked earlier also was a great hit. Whenever you want to want to bake something quick and something very special and most importantly you have fruits lying in the freeze, go for it. It is very healthy also with all the goodness of fruits, buttermilk and cornmeal.
I have adapted the recipe of smitten kitchen and I am really smitten by her beautiful posts. She has made this with different fruits but I have peaches, cherries and plums.
For the fruit
- 3 cups peaches, pitted and cut into slices
- 2 cups plums
- 1 cup Cherries, pitted
- 2/3 cup packed dark-brown sugar
- 2 tablespoons flour
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the biscuit topping
- 3/4 cup (3 1/4 ounces) all-purpose flour
- 1/4 cup cornmeal
- 3 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup buttermilk
Preheat oven to 200 degree C .Toss peaches, cherries with plums, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish.
Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.
Plop spoonfuls of the biscuit dough over the filling. Bake until the cobbler’s syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes. Let cool slightly and scoop it into bowls. Top with whipped cream, vanilla ice cream.
Cobbler refers to a variety of dishes, particularly in the United States and United Kingdom, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Some cobbler recipes, especially in the South, resemble a thick-crusted, deep-dish pie with both top and bottom crust.
Cobblers originated in the early British American colonies.. The origin of the name cobbler is uncertain, although it may be related to the now archaic word cobeler, meaning “wooden bowl”.
In the United States, varieties of cobbler include the Betty, the Grump, the Slump, the Dump, the Buckle, and the Sonker. The Crisp or Crumble differ from the cobbler in that their top layers are generally made with oatmeal.