With all the beautiful fresh fruit overflowing the fruit stands, we can’t have too many ways to use them. Until I tasted this cobbler, I would have called myself a crisp gal. I love texture, so a buttery crumble atop fresh fruit was my favorite. But after I tried this cobbler, I changed my mind. This cobbler with it’s tangy fruit and tender biscuits gives every crisp I’ve ever tasted stiff competition.
The biscuits’ ideal texture is obtained with the addition of a small amount of semolina flour or cornmeal , which keeps them from being soggy when baked atop the fruit.
Semolina flour is made from durum wheat and has a high protein content. Cornmeal has no gluten or protein, but still gives the biscuits some structure. If semolina flour isn’t available or practical ( get it if you don’t want to purchase a bag of semolina for only 1/4 cup), cornmeal makes a good substitute.
What else sets this cobbler apart? The aged sherry or white balsamic gives it a slight tang along with just enough lemon juice to keep it from being too sweet. You might find yourself adding sherry or balsamic to all your fruit desserts after you’ve tasted this.
If créme fraiche isn’t readily available where you live, don’t fret. I tested the biscuits with sour cream side by side and although the créme fraiche makes them a little richer, the sour cream biscuits were still fantastic.
If you like crunch, be sure to top your biscuits with turbinado sugar, a light brown sugar with large crystals. It is sometimes called sugar in the raw.
Fruit Cobbler with Crème Fraiche Biscuits
Fruit
1 1/2 lbs. (about 3 cups) prepared fresh fruit , such as peaches, plums, berries
3/4 cup sugar
2 1/2 to 3 tablespoons + 1/2 cup all-purpose flour (about 5 3/4 ounces), divided
1 1/2 Tbs. aged sherry vinegar or white balsamic vinegar
1 2 teaspoons grated lemon zest 1 1/2 teaspoons fresh lemon juice
1/4 tsp kosher salt
Biscuits
1/2 cup crème fraiche or sour cream
2 Tbs. heavy cream + 1 tablespoon for brushing on top
1 1/2 tsp. vanilla bean paste or 1 teaspoon vanilla extract
1/4 cup fine semolina flour or fine cornmeal
1/2 cup all-purpose flour
1 1/4 teaspoons baking powder
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 tablespoons turbinado sugar
Vanilla ice cream, for serving
1. Arrange rack in upper third of oven and preheat oven to 375°F. Grease an 8 or 9-inbch baking dish.
2. For Fruit: Toss together fruit, 3/4 cup granulated sugar, 2 1/2 tablespoons all-purpose flour (Use 3 tablespoons if the fruit is very juicy), vinegar, lemon zest and juice, and 1/4 teaspoon salt in a large bowl. Transfer fruit mixture to baking dish. Set aside.
3. For Biscuits: Whisk together crème fraiche, 2 tablespoons cream, and vanilla bean paste or vanilla in a small bowl until smooth. Whisk together semolina flour, or cornmeal baking powder, 1/2 cup all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt in a medium bowl. Add cream mixture to flour mixture; stir with a fork until a shaggy dough forms.
4. Divide dough into 9 mounds (about 2 tablespoons each) and arrange them on top of fruit filling. Brush dough mounds with remaining 1 tablespoon cream; sprinkle with turbinado sugar.
5. Bake in preheated oven until biscuits are golden brown and cobbler is bubbly and thickened in center, 50 to 60 minutes. Let cool on a wire rack 30 minutes. Serve warm with vanilla ice cream.
Makes 6 servings.
