Photo by: James Smith
4 cups berries or larger fresh fruit cut into bite-sized pieces
1¼ cups sugar
1 to 2 teaspoons grated lemon zest
½ teaspoon freshly squeezed lemon juice
½ teaspoon salt
6 tablespoons unsalted butter
1 cup all-purpose flour
2½ teaspoons baking powder
¾ cup whole buttermilk
- Preheat the oven to 375°F.
- In a large bowl, toss the fruit with ¼ cup of the sugar, the lemon zest, lemon juice, and salt. Set aside.
Place the butter in a 13 × 9-inch baking pan or a 10- or 12-inch cast-iron skillet, and put the pan in the preheating oven to melt the butter. Don’t forget about it!
- In another bowl, mix the flour with the remaining 1 cup sugar and the baking powder. Quickly add the buttermilk and stir to make a thick batter.
- Remove the baking pan from the oven and carefully tip it just a bit to swirl the butter around to coat halfway up the sides of the pan. (If any butter remained unmelted, the swirling will help it to melt, as well.)
- Pour most of the butter into the batter, leaving a generous coating in the pan. Stir quickly to just incorporate it (a little streaky with butter is okay), and then pour the batter right back into the pan, using the back of the mixing spoon to spread it evenly to the edges, if needed.
- Turn the fruit out on top of the batter, distributing it evenly and leaving ½ inch uncovered around the sides.
- Bake for 35 to 40 minutes, until golden brown on top and crisp around the edges. The cobbler can be served warm or at room temperature. Hey, it’s a busy day. Whatever works best.
- Reprinted from Victuals. Copyright © 2016 by Ronni Lundy. Photographs copyright © 2016 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.