Apologies to anyone whose definition of a cobbler is one with a pie crust. This classic fruit cobbler recipe is a “drop biscuit” and the worse it looks, the better it tastes. So mix it just enough for the flour to disappear. Ditch the run to the store to buy a ramekin and bake these in anything oven safe: a mason jar, a mug or a roasting pan. Use whatever fruit is in season or frozen, the riper the better.
3pintsBlueberriesstrawberries or blackberries*
2ounces1/2 stick cold butter
Preheat your oven to 375 F. Take your fruit (feel free to use frozen fruit if fresh fruit isn't in season)! and toss it with the 1/4 cup sugar and 1 Tbsp flour. Place in your ramekins or baking pan(s), making sure the fruit nearly reaches the top and bake for 10-15 minutes.
While the fruit is baking, assemble the biscuit. Place your 1 cup flour, salt, baking powder and 2 Tbps sugar in a medium bowl. Rub the butter between your thumb and fingers (as though you were snapping to a snazzy beat) until you get flakes about the size of your thumbnail, tossing the butter into the flour as you work.
Pour in the heavy cream, adding a touch more if needed, and fold just until the flour absorbs the dry ingredients. Spoon (without condensing the dough too much, leave it light) over the fruit and return to oven, baking until the tops are golden.
Cool for 10 minutes before eating. Because 1) the fruit is hot hot hot, and 2) the biscuit needs to finish setting as it cools.