Raspberry Peach Cobbler

Our raspberry bushes and peach tree have both been producing in abundance this summer, and our freezer is loaded. These two fruits also work nicely together, whether in jam, smoothies, or a dessert like this one. This recipe is for frozen fruit - thawed and then drained, it makes for a nice thick cobbler that is dense with fruit.  If you choose to use fresh fruit, you can reduce the initial quantity somewhat and you will probably end up with a juicier cobbler. If you like, substitute whole wheat pastry flour or white whole wheat flour for up to half the all purpose flour.

A double batch of raspberry peach cobbler in a 9x13-inch pan.

2 quarts frozen peach slices, thawed
2 cups frozen raspberries, thawed
1/4 cup + 2 Tbsp white sugar
1 1/2 Tbsp corn starch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
6 Tbsp cold butter, in small pieces
1 pint heavy cream
1-2 Tbsp confectioners sugar

Preheat the oven to 375 degrees.  Butter an 8x8-inch baking dish.

Drain excess liquid off the fruit.  Combine the peaches (hold raspberries aside) in a mixing bowl with 1/4 cup white sugar, the corn starch, cinnamon, and nutmeg and toss well to coat.  Set aside while you make the dough for the topping.

Combine 1 1/2 cups flour, baking powder, and salt in a mixing bowl. Add the butter and cut in with a pastry cutter or two knives until it is peas-sized or smaller.  Add 3/4 cup cream and stir with a fork until the dough just comes together.  If it's too dry, add more cream a little drizzle at a time until you can form the dough into a rough ball in your hands.  Transfer it to a lightly floured surface and press it out with your hands until it is a size that will more or less cover the baking dish.

Pour the peach mixture into the baking dish, spread the raspberries over it, and place the dough over everything (it should be contained within the dish, not hang over).  Bake for 40-45 minutes, until the dough is cooked through and golden brown, and the fruit is bubbling.  Let cool on a rack.

While the cobbler bakes, whip the rest of the cream with the confectioners sugar and refrigerate until ready to use.

Serve the cobbler warm or room temperature with a generous helping of whipped cream on top.

Serves 6-8.

Strawberry Rhubarb Cobbler

I guess this is sort of a cross between Strawberry Rhubarb Crisp and Strawberry Shortcake.  Another delicious variation on a theme.  Under no circumstances should you skip the whipped cream.  The cobbler topping is the cream biscuits recipe from Alice Water's The Art of Simple Food, and it's the best I've had.

6-7 cups combined whole strawberries and rhubarb in 1-inch chunks
1/2 cup + 2 Tbsp white sugar
1 1/2 cups + 2 Tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
6 Tbsp cold butter, in small pieces
1 pint heavy cream
1-2 Tbsp confectioners sugar

Preheat the oven to 375 degrees.  Butter an 8x8-inch baking dish.

Combine the strawberries and rhubarb in a mixing bowl with 1/2 cup white sugar and 2 Tbsp flour and toss well to coat.  Set aside while you make the dough for the topping.

Combine 1 1/2 cups flour, baking powder, and salt in a mixing bowl. Add the butter and cut in with a pastry cutter or two knives until it is peas-sized or smaller.  Add 3/4 cup cream and stir with a fork until the dough just comes together.  If it's too dry, add more cream a little drizzle at a time until you can form the dough into a rough ball in your hands.  Transfer it to a lightly floured surface and press it out with your hands until it is a size that will more or less cover the baking dish.

Pour the fruit into the baking dish and place the dough over it (it should be contained within the dish, not hang over).  Bake for 45-55 minutes, until the dough is cooked through and golden brown, and the fruit is bubbling.  Let cool on a rack.

While the cobbler bakes, whip the rest of the cream with the confectioners sugar and refrigerate until ready to use.

Serve the cobbler warm or room temperature with a generous helping of whipped cream on top.

Serves 6-8.

Rhubarb Cobbler

Strawberry season may be over, but rhubarb is still going strong in my garden and it's quite good on its own. The cobbler topping is the same recipe I use for shortcake dough; if you like, you could cook the rhubarb on the stovetop and serve it over individual biscuits with whipped cream as a variation.

Rhubarb
8 cups rhubarb, in 1-inch chunks
1 cup sugar
3 Tbsp white flour
1 tsp ground cinnamon

Dough
1 1/2 cups all purpose flour
4 tsp sugar
2 tsp baking powder
1/4 tsp salt
6 Tbsp cold butter, in small pieces
3/4 cup heavy cream

Toss the rhubarb in a large bowl with the sugar, flour, and cinnamon. Set aside while you make the dough.

Preheat the oven to 375 degrees.

In a medium bowl, combine flour, sugar, baking powder, and salt. Add the butter and cut it into the flour mixture with a pastry cutter or two knives until it is the size of peas or smaller. Pour in 3/4 cup cream and mix with a fork until the dough just hold together. If it's too dry, add more cream a tiny bit at a time. Form the dough into a rough ball with your hands.

Spread the rhubarb mixture into a 7x11-inch baking pan. Tear off pieces of the dough and roughly cover the rhubarb. It should be mostly covered but with a few small spots open.

You may want to place the baking dish on top of a cookie sheet or similar pan in case the juice overflows. Bake for 35-40 minutes, then cook on a rack. Serve warm. Nice with ice cream or whipped cream.

Serves about 6.