A healthier cobbler with scrumptous biscuits
Servings: 2-3 ramekins Preparation time: 50 minutes
Ingredients
Biscuit Topping
- 0.5 cup flour (walnut, oat)
- 2 tablespoons soft whole wheat flour (and more used if dough is too wet)
- 1 tablespoons cane sugar
- 0.63 teaspoons baking powder
- 0.5 teaspoon lemon zest (don’t omit this!)
- 0.25 teaspoon sea salt
- 0.25 cup nut milk
- 1 tablespoon unsalted butter, freeze for 1 hour
Fruit Filling
- 2 cups fresh fruit
- 1.5 teaspoons cane sugar (optional)
- 1.5 teaspoons cornstarch
- 0.5 (or less) tablespoon fresh lemon juice
Instructions
- Preheat the oven to 400°F and grease an 8×8-inch baking dish.
- In a large bowl, whisk together the flours, sugar, baking powder, lemon zest, and salt.
- Grate the frozen butter with a cheese grater.
- Form a well in the center and add the milk and grated butter. Use a spatula to fold and form the mixture into a cohesive ball of dough. (Depending on the flour, more flour may be needed at this stage if the dough is too wet.)
- Place the dough on a lightly floured surface and use a lightly floured rolling pin to roll it out into a ½-inch-thick circle. Use a 2¼-inch round biscuit cutter to cut out 9 to 11 biscuits, rerolling the scraps and dusting the surface with more flour as necessary. Transfer the biscuits to a parchment-lined plate or baking sheet and refrigerate while you make the filling.
- Make the filling: In a medium bowl, combine the fruit, sugar (if using), cornstarch, lemon juice, and vanilla (if using) and toss until the fruit is well coated. Transfer the mixture to the prepared baking dish and arrange the biscuits evenly on top.
- Bake for 25 to 35 minutes, or until the fruit is bubbling and the biscuits are golden brown. Allow to cool for 15 minutes before serving.
Inspired by Jody & LoveandLemons.