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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.

August 2021


Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer & John Somerall / Prop Styling by Audrey Davis

Recipe Summary test

25 mins
1 hr 55 mins
6 to 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Toss together fruit, 1 1/2 cups granulated sugar, 1/3 cup all-purpose flour, vinegar, lemon zest and juice, and 3/4 teaspoon salt in a large bowl. Transfer fruit mixture to a 3-quart baking dish (such as a 13- x 9-inch dish), and spread in an even layer. Set aside.

  • Whisk together mascarpone, butter, 1/4 cup cream, and vanilla bean paste in a medium bowl until mostly smooth; set aside. Whisk together semolina flour, baking powder, remaining 1 cup all-purpose flour, remaining 1/4 cup granulated sugar, and remaining 3/4 teaspoon salt in a large bowl. Add mascarpone mixture to flour mixture; stir with a fork until a shaggy dough forms.

  • Using a 2 1/4-inch scoop, divide dough into 9 mounds (about 1/4 cup each), and arrange on top of fruit filling. Brush dough mounds with remaining 2 tablespoons cream; sprinkle with turbinado sugar. 

  • Bake in preheated oven until biscuits are golden brown and cobbler is bubbly and thickened in center, 1 hour to 1 hour and 10 minutes. Let cool on a wire rack 30 minutes. Serve warm with vanilla ice cream.