Summer Fruit Cobbler with Vanilla-Mascarpone Biscuits

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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.

Plated portion of cobbler topped with a scoop of ice cream
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer & John Somerall / Prop Styling by Audrey Davis
Active Time:
25 mins
Total Time:
1 hrs 55 mins
Yield:
6 to 8

Ingredients

  • 2 ½ pounds prepared fresh or thawed frozen fruit (about 10 cups)

  • 1 ¾ cups granulated sugar, divided

  • 1 ⅓ cups all-purpose flour (about 5 3/4 ounces), divided

  • 3 tablespoons aged sherry vinegar or white balsamic vinegar 

  • 2 teaspoons grated lemon zest plus 1 tablespoon fresh lemon juice

  • 1 ½ teaspoons kosher salt, divided 

  • 1 (8-ounce) container mascarpone cheese, crème fraîche, or sour cream 

  • ¼ cup unsalted butter, melted and cooled

  • 6 tablespoons heavy cream, divided 

  • 1 tablespoon vanilla bean paste or 1 vanilla bean, seeds scraped

  • ½ cup fine semolina flour or fine cornmeal (about 2 3/4 ounces) 

  • 2 ½ teaspoons baking powder

  • 2 tablespoons turbinado sugar

  • Vanilla ice cream, for serving 

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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. 

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