Peach, Plum, and Blackberry Cobbler

September 11, 2013

The date that we leave for vacation is coming up super quickly, I can’t believe it! I’ve been frantically using up our fresh food, trying to avoid throwing things away before we go. I managed to use up all the fruit making this cobbler and a plum cake, and now I have to figure out what to do with the rest of the tomatoes and zucchini. Fortunately I can count on my parents to take home leftovers of anything I make, so even if we don’t actually eat everything in the fridge, I know it won’t go to waste. :)

This cobbler recipe (from Bon Appetit Desserts) was a bit different from other cobblers I’ve made as it has both a biscuit topping and a crumb-like topping. The combination of the peaches, plums, and blackberries was really tasty, and the lemon peel and ginger in the biscuits/crumb topping complemented the filling nicely. If I ever make this again, I think I will reduce the amount of cream in the biscuits to 5 tablespoons as the dough was extremely sticky and difficult to form into a rectangle. The crumb topping was also a bit moist, which made if difficult to spread evenly over the biscuits. (You can see in my photo that it formed distinct patches as it cooked rather than coating everything evenly.) But overall a nice end-of-summer dessert!

Peach, plum, and blackberry cobbler

Serves 6



  • 6  peaches, peeled, halved, pitted, sliced
  • 2  red plums, halved, pitted, sliced
  • 1  ½-pint container fresh blackberries or 1½ cups frozen blackberries (do not thaw)
  • 2/3  cup sugar
  • 3  tablespoons quick-cooking tapioca


  • 3/4  cup unbleached all-purpose flour
  • 1  tablespoon sugar
  • 1  teaspoon baking powder
  • 1/4  teaspoon salt
  • 1  teaspoon finely grated lemon peel
  • 3  tablespoons chilled unsalted butter, cut into ½-inch cubes
  • 6  tablespoons chilled heavy cream


  • 3  tablespoons (packed) light brown sugar
  • 2  tablespoons unbleached all-purpose flour
  • 1/2  teaspoon ground cinnamon
  • 1/4  teaspoon ground ginger
  • Pinch of ground cloves
  • 2  tablespoons (¼ stick) chilled unsalted butter, cut into ½-inch cubes
  • Sweetened whipped cream


  1. For the filling: Preheat oven to 400 degrees F. Place peaches, plums, blackberries, sugar, and tapioca in an 8x8x2-inch glass baking dish; toss to coat. Bake until fruit is tender and juices are bubbling thickly, about 50 minutes. Cool 10 minutes.
  2. For the biscuits: Meanwhile, whisk flour, sugar, baking powder, and salt in medium bowl. Add lemon peel and butter; using fingertips, rub in until mixture resembles coarse meal. Add cream; stir until moist clumps form. Gather dough into ball. Using floured hands, pat out dough on floured surface to 6-inch square; cut into 6 equal rectangles.
  3. For the topping: Mix brown sugar, flour, cinnamon, ginger, and cloves in small bowl. Add butter; using fingertips, rub in until moist clumps form.
  4. Place dough rectangles atop hot fruit mixture. Sprinkle topping over. Bake until biscuits are golden, about 25 minutes. Cool 30 minutes. Serve with whipped cream.

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