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Mix and match fruit in this summer cobbler

Recipe: Try this classic with cherries, peaches or other favorites

The dark cherries have colored the peaches, but they're in there, adding flavor and texture.

The dark cherries have colored the peaches, but they're in there, adding flavor and texture.

Debbie Arrington

Fruit for cobbler in a glass measuring cup
Cherries and peaches make a good pairing.

This cobbler makes the most of summer stone fruit and berries. It mixes and matches what’s on hand. For example, I used two yellow peaches and a pound of late cherries. Colorwise, the peaches tended to blend in with all the red cherry juice, but their flavor and texture added their own distinct plus.

The crust is like sugary drop biscuits. Make sure your baking dish is deep enough for the bubbling fruit as it cooks. When serving, drizzle some of the fruit syrup over the topping. Ice cream or whipped cream is optional.

Summer fruit cobbler

Serves 6


4 cups fruit (peaches, nectarines, cherries, apricots, strawberries, berries, etc.), pitted

1 cup brown sugar

1 cup all-purpose flour

½ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup butter

1/3 to ½ cup buttermilk or sour milk

Butter for baking dish


Preheat oven to 350 degrees F.

Casserole with baked fruit cobbler
After baking, let the cobbler cool.

Prepare fruit. Peeling is optional. Cut larger fruit into 1-inch pieces. Halve cherries and strawberries. Mix fruit with brown sugar; set aside.

In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt. Chop butter into small pieces, then blend it into dry ingredients with a fork, pastry blender or two knives. Add just enough buttermilk or sour milk to form a thick sticky dough.

Butter a 2-quart casserole dish. Pour fruit mixture into the buttered dish.

With two spoons, scoop dough into six golf ball-size pieces and place them on top of fruit, spacing dough pieces evenly apart.

Bake cobbler at 350 degrees for 45 minutes or until crust is golden and fruit is bubbly. Remove from oven and let cool at least 20 to 30 minutes.

Serve warm with ice cream or whipped cream, of desired.


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Dig In: Garden Checklist

For week of Nov. 26:

Concentrate on helping your garden stay comfortable during these frosty nights – and clean up all those leaves!

* Irrigate frost-tender plants such as citrus in the late afternoon. That extra soil moisture increases temperatures around the plant a few degrees, just enough to prevent frost damage. The exception are succulents; too much water before frost can cause them to freeze.

* Cover sensitive plants before the sun goes down. Use cloth sheets or frost cloths, not plastic sheeting, to hold in warmth. Make sure to remove covers in the morning.

* Use fall leaves as mulch around shrubs and vegetables. Mulch acts as a blanket and keeps roots warmer.

* Stop dead-heading; let rose hips form on bushes to prompt dormancy.

* Prune non-flowering trees and shrubs.

* Clean and sharpen garden tools before storing for the winter.

* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.

* Keep poinsettias in a sunny, warm location – and definitely indoors overnight. Water thoroughly. After the holidays, feed your plants monthly so they’ll bloom again next December.

* Rake and remove dead leaves and stems from dormant perennials.

* Plant spring bulbs. Don’t forget the tulips chilling in the refrigerator. Daffodils can be planted without pre-chilling.

* This is also a good time to seed wildflowers and plant such spring bloomers as sweet peas, sweet alyssum and bachelor buttons.

* Plant trees and shrubs. They’ll benefit from fall and winter rains while establishing their roots.

* Set out cool-weather annuals such as pansies and snapdragons.

* Lettuce, cabbage and broccoli also can be planted now.

* Plant garlic and onions.

* Bare-root season begins now. Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.

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