Brunch cobbler. Get on board.
I have always been crisp gal when it comes to the options for hot fruit casserole-esque desserts. To me, biscuits were biscuits and didn't belong as a topping. Now, if you are currently thinking...ummm what’s the difference, aren’t they all the same really? NO.
They all basically start the same with a mixture of fruit & starch as the base, but here’s a quick rundown of how the toppings determine the variety:
Buckle - cake batter poured over that ‘buckles’ under when baked
Pan Dowdy - topped with a pie crust that is broken open halfway through baking to allow juices to bubble up over top, making the dessert look ‘dowdy’ (not kidding here people)
Brown Betty - layered & topped with leftover bread that’s been tossed with melted butter, sugar & spices
Crumble - topped with a streusel mixture of butter, sugar, flour & spices
Crisp - topped with a streusel mixture of butter, sugar, flour, spices & an ingredient that adds a ‘bite’ like nuts or oats
Cobbler - biscuit dough dropped over, creating a ‘cobblestone’ type pattern when baked
Grunt - a base of stewed fruit that has dumplings dropped on top & is steamed to cook through
So, now that you are far more educated on old-school desserts than you wanted to be, let me bring you back to how I decided to release my fear of eating cobbler - by making it for brunch!! Everyone loves a good biscuit, as well as a reason to eat dessert for breakfast. I’m not going to lie though, it’s kind of a crisp-cobbler hybrid as I made oat biscuits - I could only branch out so far my first time.
Brunch Cobbler // Serves 8
5 c mixed berries or sliced fruit
2 T flour
¼ c strawberry jam (homemade is best!)
¼ c sugar
½ tsp salt
Zest & juice from ½ a lemon (appx. 2 tsp juice)
1 ¾ c flour
¾ c oats
2 tsp baking powder
½ tsp baking soda
1 tsp salt
⅓ c brown sugar
4 oz cold unsalted butter
3/4 c buttermilk
Slightly sweetened creme fraiche or whipped cream, for serving (optional)
Preheat oven to 375 degrees. Butter a 2 ½ - 3 qt baking dish and set aside. Mix together all filling ingredients and pile into baking dish.
In a medium bowl, whisk together flour, oats, baking powder and soda, salt, and brown sugar. Cut in butter until it resembles coarse crumbs, then stir in buttermilk gently with a fork. You may need to add one or two additional tablespoons to create the right consistency. Drop the sticky dough by spoonfuls over the fruit, leaving areas for the fruit to bubble up through.
Bake 35-40 minutes, until the crust is browned and juices are bubbly. Allow to stand for at least 10 minutes, or enjoy at room temperature. Serve with sweetened creme fraiche if desired.
This was my first use of the market berries I froze earlier in the summer, if you don’t have any, just sub in your favorite fresh or frozen fruit. Note that your amount of starch may need to be adjusted based on the juiciness of your fruit.
You can absolutely make this for dessert, but I served it alongside some savory options and mimosas for brunch and it was a real crowd pleaser - give it a try this weekend!
With a full heart and an empty plate,