Summer Fruit Cobbler with Vanilla-Mascarpone Biscuits
Let the farmers market be your guide when it comes to this cobbler—any mixture of fresh summer stone fruits and berries can be cooked down to make the perfectly sweet-tart, jammy filling. Aim for 2 1/2 pounds (about 10 cups) of fruit total, using any combination of the following: blackberries, blueberries, or raspberries; Bing or Rainier cherries (stem and pit them first); stone fruit (pitted and sliced into 3/4-inch wedges; you can leave the skin on plums or apricots but should peel peaches and nectarines). Tender vanilla-mascarpone biscuits have a shortcake-like texture and a delightfully crunchy top from the turbinado sugar. They're also highly customizable: You can swap the mascarpone in the biscuit topping for crème fraîche or sour cream if that's what you have, and trade the semolina for fine cornmeal for a more crumbly texture.
A mixture of spelt and almond flours, gently combined with cold butter and creamy buttermilk, creates tender, fluffy biscuits that cover this juicy strawberry cobbler filling. Use the sweetest, best-quality berries from the market; their flavor is the foundation of this seasonal dessert.
How to Make Pandowdy
Pandowdies (you've got to love the name) belong to the family of Colonial American dough-topped fruit desserts that includes cobblers, betties, crisps, grunts, slumps and buckles. Kansas City pastry chef Megan Garrelts tops her blueberry-nectarine version with sugar coookie dough. Cutting rectangles from a slice-and-bake log makes the soft dough easy to work with. Here, a step-by-step guide to her easy fruit pandowdy.
Mixed-Fruit Cornmeal Cobbler
Pastry chef Megan Garrelts tops this cobbler with superlight biscuits made with a mix of corn flour and fine cornmeal. Garrelts uses a mix of raspberries, plums and cherries, but you could certainly switch it up to include your favorite mix of summer fruits. Slideshow: More Cobbler Recipes