Strawberry-Rhubarb Cobbler with Honey

In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit. To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.

For the filling:

• 
  
  1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  12 oz. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  1 large lemon, finely grated to yield 1/2 tsp. zest, squeezed to yield 2 Tbs. juice
  
  


• 
  
  3/4 cup mild honey (such as clover)
  
  


• 
  
  2 Tbs. instant tapioca
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely chopped fresh basil
  
  


• 
  
  1/2 tsp. kosher salt
  
  

For the topping:

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  4 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces; more, softened, for the dish
  
  


• 
  
  2/3 cup plus 1 to 2 Tbs. heavy cream
  
  


• 
  
  1 Tbs. mild honey (such as clover)
  
  


• 
  
  1 Tbs. turbinado (raw) sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling:

In a large bowl, thoroughly mix all of the filling ingredients; set aside.

Make the topping:

In another large bowl, sift together the flour, sugar, baking powder, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse meal. Add 2/3 cup of the cream and mix the dough with your fingers until it just comes together (if the dough seems dry, add an additional tablespoon of cream). On a well-floured surface, roll the dough out to a 14x18-inch rectangle that’s 1/8 inch thick. Using a 1-3/4-inch round cutter, cut the dough into approximately 50 rounds, pushing the cutter down and pulling it up without twisting it as you cut each round.

Prepare the cobbler:

Butter a shallow 2-quart dish. Transfer the filling to the dish and arrange the rounds on top, overlapping slightly. In a small bowl, combine the remaining tablespoon cream with the honey and brush the mixture over the rounds. In another small bowl, combine the turbinado sugar and cinnamon and sprinkle on top.

Bake until the biscuits are deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the biscuits brown too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.
 

Summer Fruit Cobbler

This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe to commit to memory. Plus, you can bake it in whatever dish or pan you have, from a 3-quart casserole to a large skillet.

• 
  
  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.

Plum Cobbler with Honey and Lavender Biscuits

The tender biscuits that top this cobbler come together in a food processor in minutes. Use a mild honey in the filling so it doesn’t overpower the plums.

For the topping

• 
  
  6 oz. (1 1/3 cups) unbleached all-purpose flour
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  1-3/4 tsp. baking powder
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 5 pieces
  
  


• 
  
  1 tsp. chopped dried lavender
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  7 Tbs. heavy cream
  
  

Tip:

Use dried edible organic lavender to make this biscuit topping (not the lavender used to make scented sachets). It can be found at Whole Foods, natural food stores, and specialty markets.

For the filling

• 
  
  2/3 cup mild honey (such as clover)
  
  


• 
  
  1 tsp. chopped dried lavender
  
  


• 
  
  2-1/2 lb. ripe plums (about 12), halved and pitted, each half cut into 3 wedges
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  Pinch table salt
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the cold butter and pulse into 1/2-inch pieces, 5 to 7 pulses. Add the lavender and lemon zest and pulse briefly to combine. Pour the cream over the top and pulse just until moist crumbs form, 8 to 10 pulses.

Turn the mixture out onto a work surface and gently knead until the dough comes together. Lightly flour the dough and roll it into a 9x5-inch rectangle. Cut the rectangle in half lengthwise, and cut each half into four equal pieces. Wrap in plastic and refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron (as shown in the photo).

Put the honey and lavender in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity). Bring to a boil over medium-low heat.

In a large bowl, toss the plums with the cornstarch and salt until evenly coated. Add to the boiling honey mixture and cook, stirring gently, until the plums release some juice and the sauce has thickened, about 6 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the dough pieces on top of the fruit, leaving spaces between them. Bake until the filling is bubbling and the topping is nicely browned, 30 to 40 minutes. Let sit for about 15 minutes to allow the filling to settle and thicken before serving

Blackberry-Peach Skillet Cobbler with Buttermilk Biscuits

The secret to this cobbler’s bright flavor is fresh orange juice in the blackberry and peach filling and orange-scented sugar on the biscuit topping. Use a light hand when mixing the biscuit dough, or the topping will be tough.

For the topping

• 
  
  2 Tbs. turbinado (raw) sugar
  
  


• 
  
  2 tsp. finely grated orange zest
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into 5 pieces
  
  


• 
  
  1/3 cup finely ground cornmeal
  
  


• 
  
  1/2 cup buttermilk
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the filling

• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  Pinch table salt
  
  


• 
  
  1/4 cup fresh orange juice
  
  


• 
  
  2 lb. ripe peaches, halved, pitted, and cut into 1-inch-thick slices
  
  


• 
  
  2 cups blackberries
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a small ramekin, mix the turbinado sugar and the orange zest until blended and set aside.

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend, about 10 seconds. Add the butter pieces and pulse until they are the size of small peas, 8 to 10 one-second pulses.

Transfer the mixture to a medium bowl. Stir in the cornmeal with a spatula. Gently stir in the buttermilk and vanilla until the dough is evenly moistened and begins to form large, soft clumps; don’t overmix or the biscuits will be tough. Refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Melt the butter in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) over medium-low heat. Add the sugar, cornstarch, cardamom, and salt and cook, stirring, until the sugar begins to melt, about 2 minutes. Whisking constantly, add the orange juice and bring to a boil.

Add the peaches and cook, stirring gently, until just barely tender, about 3 minutes. Add the blackberries and gently toss until the berries are hot, about 1 minute. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Using a 3-tablespoon scoop or a soup spoon, drop the topping in about 8 mounds onto the filling, leaving space between them. With your fingers, distribute the orange-sugar evenly over the biscuits.

Bake until the filling is bubbling and a toothpick inserted in a biscuit comes out clean, 25 to 30 minutes. Let sit for about 5 minutes to allow the filling to settle and thicken before serving.

Pineapple-Ginger Brown Sugar Crisp

Fruit crisps usually showcase apples or stone fruit, but they’re just as good, if not better, made with pineapple. As it bakes, the pineapple releases much of its moisture, so the crisp comes out extra juicy and full of sweet-tart flavor. Serve with vanilla ice cream.  

• 
  
  1/2 cup packed dark brown sugar
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  7/8 oz. (1/4 cup) old-fashioned rolled oats (not quick-cooking or instant)
  
  


• 
  
  2 oz. (1/4 cup) unsalted butter, cut into 1/4-inch pieces
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large fresh pineapple (about 4-1/4 lb.), peeled, cored, cut lengthwise into eighths, then crosswise into 1/2-inch pieces
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1 Tbs. finely grated fresh ginger
  
  


• 
  
  1 Tbs. cornstarch
  
  

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Position a rack in the center of the oven and heat the oven to 375°F.

Combine the brown sugar, flour, oats, butter, nutmeg, and 1/8 tsp. salt in a medium bowl. Using your fingers, rub in the butter until it’s about the size of small peas and the mixture resembles coarse, crumbly breadcrumbs; it should hold together when squeezed. Refrigerate, uncovered, while you make the filling.

Put the pineapple in a large bowl. In a small bowl, combine the lime juice, ginger, and a pinch of salt and whisk to blend. Stir the lime mixture into the pineapple. Sprinkle the cornstarch over the pineapple and stir again.

Transfer the pineapple to a 9-inch square baking dish and sprinkle the crumb mixture evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake until the fruit is bubbling around the edges and the top is golden-brown and crisp, about 15  minutes more. Let cool for at least 15 minutes before serving.

Strawberry-Rhubarb Cobbler with Honey

In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit. To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.

For the filling:

• 
  
  1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  12 oz. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  1 large lemon, finely grated to yield 1/2 tsp. zest, squeezed to yield 2 Tbs. juice
  
  


• 
  
  3/4 cup mild honey (such as clover)
  
  


• 
  
  2 Tbs. instant tapioca
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely chopped fresh basil
  
  


• 
  
  1/2 tsp. kosher salt
  
  

For the topping:

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  4 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces; more, softened, for the dish
  
  


• 
  
  2/3 cup plus 1 to 2 Tbs. heavy cream
  
  


• 
  
  1 Tbs. mild honey (such as clover)
  
  


• 
  
  1 Tbs. turbinado (raw) sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling:

In a large bowl, thoroughly mix all of the filling ingredients; set aside.

Make the topping:

In another large bowl, sift together the flour, sugar, baking powder, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse meal. Add 2/3 cup of the cream and mix the dough with your fingers until it just comes together (if the dough seems dry, add an additional tablespoon of cream). On a well-floured surface, roll the dough out to a 14x18-inch rectangle that’s 1/8 inch thick. Using a 1-3/4-inch round cutter, cut the dough into approximately 50 rounds, pushing the cutter down and pulling it up without twisting it as you cut each round.

Prepare the cobbler:

Butter a shallow 2-quart dish. Transfer the filling to the dish and arrange the rounds on top, overlapping slightly. In a small bowl, combine the remaining tablespoon cream with the honey and brush the mixture over the rounds. In another small bowl, combine the turbinado sugar and cinnamon and sprinkle on top.

Bake until the biscuits are deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the biscuits brown too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.
 

Blackberry-Peach Skillet Cobbler with Buttermilk Biscuits

The secret to this cobbler’s bright flavor is fresh orange juice in the blackberry and peach filling and orange-scented sugar on the biscuit topping. Use a light hand when mixing the biscuit dough, or the topping will be tough.

For the topping

• 
  
  2 Tbs. turbinado (raw) sugar
  
  


• 
  
  2 tsp. finely grated orange zest
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into 5 pieces
  
  


• 
  
  1/3 cup finely ground cornmeal
  
  


• 
  
  1/2 cup buttermilk
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the filling

• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  Pinch table salt
  
  


• 
  
  1/4 cup fresh orange juice
  
  


• 
  
  2 lb. ripe peaches, halved, pitted, and cut into 1-inch-thick slices
  
  


• 
  
  2 cups blackberries
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a small ramekin, mix the turbinado sugar and the orange zest until blended and set aside.

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend, about 10 seconds. Add the butter pieces and pulse until they are the size of small peas, 8 to 10 one-second pulses.

Transfer the mixture to a medium bowl. Stir in the cornmeal with a spatula. Gently stir in the buttermilk and vanilla until the dough is evenly moistened and begins to form large, soft clumps; don’t overmix or the biscuits will be tough. Refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Melt the butter in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) over medium-low heat. Add the sugar, cornstarch, cardamom, and salt and cook, stirring, until the sugar begins to melt, about 2 minutes. Whisking constantly, add the orange juice and bring to a boil.

Add the peaches and cook, stirring gently, until just barely tender, about 3 minutes. Add the blackberries and gently toss until the berries are hot, about 1 minute. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Using a 3-tablespoon scoop or a soup spoon, drop the topping in about 8 mounds onto the filling, leaving space between them. With your fingers, distribute the orange-sugar evenly over the biscuits.

Bake until the filling is bubbling and a toothpick inserted in a biscuit comes out clean, 25 to 30 minutes. Let sit for about 5 minutes to allow the filling to settle and thicken before serving.

Banana-Pecan Crumble

This scrumptious skillet dessert pairs bananas, brown sugar, and cinnamon with a nut-studded crumble topping. Dark brown sugar gives the dish a slightly richer molasses tang than light brown does.

For the topping

• 
  
  1 oz. (1/4 cup) unbleached all-purpose flour
  
  


• 
  
  1/4 cup packed brown sugar (preferably dark)
  
  


• 
  
  1/4 cup old-fashioned oats
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  2 oz. (4 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  
  


• 
  
  3/4 cup pecans, toasted and coarsely chopped
  
  

For the filling

• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1/2 cup packed brown sugar (preferably dark)
  
  


• 
  
  1/4 cup fresh orange juice (from 1 medium orange), strained
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  6 medium ripe bananas (about 2 lb.), peeled, halved crosswise, and then halved lengthwise
  
  

• 
  
  Lightly sweetened whipped cream or vanilla ice cream, for serving
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Make the topping

In a medium bowl, use your fingers to combine the flour, brown sugar, oats, and salt. Add the cold butter and, still using your fingers, work the ingredients together until the butter is the size of chickpeas. Gently toss in the pecans and then refrigerate the topping until ready to use.

Make the filling and bake

In a 10-inch cast-iron (or other heavy-duty) skillet, melt the butter over medium heat. Add the brown sugar and cook, stirring often with a silicone spatula, until the sugar is dissolved, about 3minutes. Stir in the orange juice, cinnamon, and salt; take care, as it will splatter. Continue to cook, stirring, until the mixture thickens slightly, about 1 minute. Add the bananas, gently toss to coat, then spread them and the sauce evenly in the skillet.

Remove the skillet from the heat and evenly sprinkle the topping over the bananas. Transfer the skillet to the oven and bake until the topping is golden-brown and the filling is bubbling, about 20 minutes.

Let cool for at least 10 minutes before serving with whipped cream or ice cream.

Vanilla-Fig Skillet Cobbler with Spiced Shortbread Topping

Toasted hazelnuts and warm spices give the cookie-like topping on this cobbler a deep, rich flavor that’s reminiscent of linzer cookies.

For the topping

• 
  
  5-5/8 oz. (1-1/4 cups) unbleached all-purpose flour
  
  


• 
  
  2 oz. (1/2 cup) finely ground toasted hazelnuts
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/8 tsp. ground nutmeg
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  Pinch of ground white pepper (optional)
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1/2 cup firmly packed light brown sugar
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the filling

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 tsp. unbleached all-purpose flour
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  1 vanilla bean (about 5 inches long), halved lengthwise, seeds scraped out 
  
  


• 
  
  2 lb. firm-ripe fresh figs, trimmed and halved (or quartered if large)
  
  

Make the topping

In a medium bowl, combine the flour, hazelnuts, baking powder, cinnamon, ginger, salt, nutmeg (freshly ground is best), cloves, and white pepper (if using). Whisk until well blended.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light, 3 to 5 minutes. Add the egg yolks and vanilla and beat until well blended, about 1 minute. Add the flour mixture and mix on medium-low speed until well blended, about 1 minute.

Lay a large piece of plastic wrap on the counter. Scrape the dough onto the plastic. Using the plastic as an aid, shape the dough into a 7-1/2-inch-long log. Wrap in the plastic and refrigerate until firm, about 4 hours.

Cut the chilled dough into ten 3/4-inch-thick slices, wrap, and refrigerate until ready to bake the cobbler.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

Position a rack in the center of the oven and heat the oven to 375°F.

Put the sugar, flour, and salt in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) and whisk until well blended. Add 1 cup water and the butter, lemon juice, lemon zest, and vanilla bean halves and seeds. Cook over medium-low heat, stirring occasionally, until the butter melts and the sugar dissolves, about 2 minutes. Increase the heat to medium and boil, whisking constantly, until thickened, about 1 minute. Cover and set aside off the heat to steep for at least 30 minutes and up to 2 hours.

Return the syrup to a boil over medium-low heat. Add the figs and cook, tossing gently, until very hot and beginning to release their juice, 3 to 5 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the topping slices randomly over the hot filling, leaving space between them.

Bake until the filling is bubbling and the topping is golden-brown (a toothpick inserted into a few pieces should come out clean), 25 to 35 minutes. Let sit about for 30 minutes to allow the filling to settle and thicken before serving.

Peach & Blueberry Crisp with Spiced-Pecan Topping

Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings.

• 
  
  2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
  
  


• 
  
  3 oz. (2/3 cup) all-purpose flour
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  2/3 cup coarsely chopped pecans
  
  


• 
  
  3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
  
  


• 
  
  3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1/4 tsp. freshly ground nutmeg
  
  

Tip:

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.

In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.

Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.

Plum Cobbler with Honey and Lavender Biscuits

The tender biscuits that top this cobbler come together in a food processor in minutes. Use a mild honey in the filling so it doesn’t overpower the plums.

For the topping

• 
  
  6 oz. (1 1/3 cups) unbleached all-purpose flour
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  1-3/4 tsp. baking powder
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 5 pieces
  
  


• 
  
  1 tsp. chopped dried lavender
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  7 Tbs. heavy cream
  
  

Tip:

Use dried edible organic lavender to make this biscuit topping (not the lavender used to make scented sachets). It can be found at Whole Foods, natural food stores, and specialty markets.

For the filling

• 
  
  2/3 cup mild honey (such as clover)
  
  


• 
  
  1 tsp. chopped dried lavender
  
  


• 
  
  2-1/2 lb. ripe plums (about 12), halved and pitted, each half cut into 3 wedges
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  Pinch table salt
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the cold butter and pulse into 1/2-inch pieces, 5 to 7 pulses. Add the lavender and lemon zest and pulse briefly to combine. Pour the cream over the top and pulse just until moist crumbs form, 8 to 10 pulses.

Turn the mixture out onto a work surface and gently knead until the dough comes together. Lightly flour the dough and roll it into a 9x5-inch rectangle. Cut the rectangle in half lengthwise, and cut each half into four equal pieces. Wrap in plastic and refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron (as shown in the photo).

Put the honey and lavender in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity). Bring to a boil over medium-low heat.

In a large bowl, toss the plums with the cornstarch and salt until evenly coated. Add to the boiling honey mixture and cook, stirring gently, until the plums release some juice and the sauce has thickened, about 6 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the dough pieces on top of the fruit, leaving spaces between them. Bake until the filling is bubbling and the topping is nicely browned, 30 to 40 minutes. Let sit for about 15 minutes to allow the filling to settle and thicken before serving

Pluot-Blueberry Cobbler with Coconut Dumplings

The pluot—a cross between a plum and an apricot—is a perfect flavor partner for the ripe summer blueberries in this dumpling-topped cobbler. A dash of dark rum adds yet another layer of flavor to the filling; it’s optional but highly recommended.

For the topping

• 
  
  1 13.5- to 14-oz. can coconut milk
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  1/2cup granulated sugar
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 large egg
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled slightly
  
  


• 
  
  1/4 cup toasted, shredded sweetened coconut
  
  

For the fililng

• 
  
  2-1/4 lb. ripe pluots, halved and pitted, each half cut into 3 wedges
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2-1/2 Tbs. cornstarch
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2 cups blueberries
  
  


• 
  
  1 Tbs. dark rum (optional)
  
  

Position a rack in the center of the oven and heat the oven to 375ºF.

Make the topping

In a large saucepan, boil the coconut milk over medium heat, stirring occasionally, until reduced to 3/4 cup, about 15 minutes. Set aside to cool completely.

In a large bowl, whisk the flour, sugar, baking powder, and salt until well blended.

In a medium bowl, whisk the reduced coconut milk, egg, and yolk until well blended. Add the coconut mixture and the melted butter to the flour mixture; gently fold together with a spatula. Refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.

In a large bowl, toss the pluots, sugar, cornstarch, and salt with a spatula.

In a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity), melt the butter over medium-low heat. Add the pluot mixture, scraping the bowl clean. Cook, stirring, until the fruit begins to give off some juice and the liquid is boiling, about 3 minutes. Add the blueberries and rum ( if using). Gently toss until the berries are hot, about 1 minute. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Using a 2-tablespoon scoop (or two tablespoons), drop the topping randomly onto the filling. The topping will almost cover the fruit. Bake until the filling is bubbling and the topping is golden-brown, 40 to 50 minutes. Sprinkle with the toasted coconut and let sit for at least 30 minutes to allow the filling to settle and thicken before serving.

Tip:

Don’t sprinkle the toasted, shredded coconut over the dumplings until they’re done baking, or it will burn.