A Cobbler Sequel of Cherry, Blueberry, Blackberry & Peach - No. 130 🍒

Cobbler Week continues so grab ice cream and savor summer fruit

Double-Crust Cherry Cobbler made with flash-frozen sour Montmorency cherries I ordered from King Orchards in Michigan is bliss. The crust on the bottom is doughy and soft but on top crispy and sugary.

Think sequels aren’t as good as the original?

Think again. Fresh blackberries, blueberries, and cherries deserve some attention, too. So today, I share the four other cobbler recipes I promised on Tuesday in a week filled with cobbler but also more tragedy than we ever expected.

It seems in America we are stuck in a cycle of mourning those who die from senseless gun violence and feel like we can do nothing about it. I had finished this post, turned on the news, and the 22-year-old daughter of a mom who was shot down in Highland Park, IL, was paying a sobbing tribute to her mother. It brought me to tears.

When is America going to wake up and do something? Not sure how cobbler intersects with tragedy like this, but I have this feeling that the women (yes, mostly women) who baked cobbler through history would have been outspoken about the topic if they could. Not all women in the kitchen have been able to speak their minds.

But I’ll move on to talk about what you came for—cobbler. Glorious summer cobbler, something to bake and savor and share with everyone around you. Here’s what on the menu today:

1. A peach cobbler with a poured crust, adapted from the Peach Truck Cookbook. That original recipe called for peaches and blueberries, but we went solid peaches. It’s a favorite of my daughter Kathleen, and she bakes it in a Lodge cast iron skillet as well as the Lodge rectangular cake pan.

Iron Skillet Peach Cobbler can be baked in a 10-inch iron skillet or a rectangular baking pan from Lodge. Photo: Kathleen Osteen.

Cast iron gives the edges of the peach cobbler that nice bit of crispiness, and you can serve at the table right from the pan. This is what I call a ‘’poured’’ cobbler because the batter is poured into the pan and the peaches laid on top. Photo: Kathleen Osteen.

2. A sweet/sour cherry cobbler that won my heart made with Michigan cherries, but in a pinch you can buy frozen or canned at the supermarket. We know they will never ever be as good as the real flash-frozen fresh thing, but if you’re not in driving distance to the upper Midwest they are a LOT better than using canned cherry pie filling.

3. A blackberry cobbler that will take you back to Mississippi or wherever you call home. And it welcomes marionberries or dewberries and all things berry. With a crust on top and bottom, too.

My lazy last-minute flourish to Classic Blackberry Cobbler is brushing the crust with milk and then sprinkling on sugar and cinnamon.

4. And that blueberry cobbler with a sweet, rich biscuit topping, just right for all of us who like crust on top. Who like to peel off the biscuits and pop them into our mouth before tasting the blueberries.

Crust is important when it comes to cobbler making. It soaks up the juices, plays well against sweet fruit, and gives you a chance to throw together homemade pie crust without the pressure of making a serious pie. (But you really are making a pie. It’s just called a cobbler.)

And not all crust is the same in these recipes. The cherry cobbler crust is softer, and when part of it goes on the bottom of the pan under the fruit, it’s that soft and cozy kind of crust that dreams are made of.

These biscuits atop the Blueberry Cobbler with Sweet Biscuit Topping will remind you of scones. You can absolutely jazz them up with grated orange rind.

These four cobblers are versatile so switch up the fruit or combine whatever fruit you’ve got in season. Just stock up on vanilla ice cream.