Buttermilk Cobbler Recipes

PEACH "COBBLES"

Steps:

• Heat oven to 375°F.
• Combine the peaches, sugar, and butter in a 12-inch cast-iron skillet over medium-high heat - the skillet will be very full. Cook, stirring regularly, until the peaches have reduced by half, are very tender, and the liquid they've given up has thickened, about 45 minutes. Cool slightly while preparing the dough.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the buttermilk to the dry ingredients. Sir to combine. Add the 1 cup of heavy cream and stir to create a moist, but not sticky dough.Yup...you're making biscuits.
• Dump the dough onto a lightly floured work surface. Gently press the disk out to a 3/4-inch thickness. Fold the dough over onto itself 3 to 4 times and then gently pat back out to a 3/4-inch thickness. Use a pizza cutter to slice the dough into 1-inch squares.
• Arrange the dough pieces on top of the peaches so that they resemble cobblestones. Press the dough down into the peaches slightly. Brush the tops with the remaining cream and sprinkle generously with Demerara sugar.
• Bake until the peaches are bubbling and the biscuit topping is brown, 20 to 25 minutes. Cool for 15 minutes before devouring. Serve with ice cream or whipped cream, or just use your hands.

PEACH-PLUM COBBLER WITH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish.
• Prepare the filling: Toss the peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish.
• Make the biscuits: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed.
• Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.

EASY BUTTERMILK BLUEBERRY COBBLER

Steps:

• Preheat oven to 350°F Put butter in a 9" round cake pan and place in oven until butter is melted.
• In a bowl, whisk together flour, sugar, soda and salt until combined. Add buttermilk and whisk until smooth.
• Pour batter into cake pan. Scatter berries evenly over the batter.
• Stir sugar and cinnamon together. Sprinkle over the berries. Bake in preheated oven 50-60 minutes, until cake is brown and berries have burst. Serve warm or at room temperature, with vanilla ice cream or whipped cream.

BUTTERMILK COBBLER

Steps:

• Melt margarine in 9x13 baking pan or other deep dish casserole.
• Combine all remaining ingredients and pour over melted margarine.
• Distribute fruit over top of batter.
• Bake at 350 degrees for 1 hour.

PEACH COBBLER WITH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 400°F. Grease a 13x9" baking dish or 10" skillet with butter.
• In a large bowl, stir together the peaches, cornstarch and vanilla. Pour the peaches, including any juices, into the prepared baking dish.
• In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the cubed butter, and using your fingers, work it into the flour mixture until the texture resembles wet sand.
• Stir in the buttermilk and thyme, mixing just until combined.
• Using two spoons, drop eight mounds of the cobbler dough atop the peaches, spacing them roughly 1 inch apart. Brush the tops of the biscuits with additional buttermilk and sprinkle with sanding sugar (optional).
• Bake the cobbler until the filling is bubbling and the biscuits are golden brown and puffed, 30 to 35 minutes.
• Remove the cobbler from the oven and let it cool slightly before serving.

PEACH COBBLER

Steps:

• Preheat the oven to 425 degrees F.
• Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
• Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
• Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.