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.

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 hr 55 mins
6 to 8


  • 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 


  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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