Cooking Wright

Summer Fruit Cobbler



4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
4-1/2 oz. (1 cup) unbleached all-purpose flour
1 cup granulated sugar
1-1/2 tsp. baking powder
Pinch kosher salt
1 cup whole milk
3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines
Vanilla ice cream for serving


Position a rack in the center of the oven and heat the oven to 375°F. Put the butter in 3-quart baking dish or similar, or in a 10- to 12-inch ovenproof skillet and put the dish or pan in the oven to melt the butter while the oven is heating.

Meanwhile, stir or whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir or whisk until combined; a few small lumps are OK.

When the butter is fully melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favoring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 45 minutes. Serve warm with vanilla ice cream.

nutrition information (per serving):
Calories (kcal): 300; Fat (g): fat g 13; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 8; Protein (g): protein g 3; Monounsaturated Fat (g): 3.5; Carbohydrates (g): carbs g 45; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 100; Cholesterol (mg): cholesterol mg 35; Fiber (g): fiber g 3;

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