Individual Anytime-Plum and Apricot Cobblers

These were inspired by a delicious peach and raspberry cobbler served at Hunewill Ranch, our favorite family vacation spot. Rather than a large baked dish from which to spoon out servings, each guest got their own ramekin filled with baked fruit, topped with two sugar-crusted biscuits and a pillowy mound of whipped cream.

I used the cobbler dough recipe from Lindsey Shere's "Chez Panisse Desserts" and rolled it out so I could cut out individual biscuits to bake on their own. The fruit part bakes at the same time, but separately in a large baking dish. All that's left is to whip up some cream.

Now anyone can assemble their own cobbler any time they want, any way they want!

Notes:  Feel free to combine and substitute other fruits such as berries, cherries, peaches, and nectarines, aiming for a total of 4.5 pounds of fruit. If using strawberries, which have a higher water content, increase cornstarch to 4 tablespoons.

Individual Anytime-Plum and Apricot Cobblers
Adapted from Chez Panisse Desserts by Lindsey Remolif Shere
Serves 6-8

In a large mixing bowl, combine:
3 lbs plums, washed, pitted, quartered
1.5 lbs apricots, washed, pitted, quartered
3/4-1 cup sugar, depending on sweetness of your fruit
3 tbsp cornstarch
juice from 1/2 lemon

Place in 13" x 9" or 3 qt capacity baking dish and set aside while you make the cobbler dough.

To make cobbler dough, sift together in a large mixing bowl:
1 1/2 cups flour
1/4 tsp salt
1 1/2 tbsp sugar
2 1/4 tsp baking powder

Using two knives, a pastry blender or even your fingers, add to dry ingredients and cut in or smear between your fingers until mixture looks like coarse cornmeal:
6 tbsp cold unsalted butter, cut into approx. 3/4" cubes

Add and mix lightly until dry ingredients are just moistened:
3/4 cup buttermilk or whipping cream

Dough will be very moist. Turn out onto a floured surface and with floured hands, gather up into a large ball. Roll or pat dough out to 1/2" thickness and cut into 2" rounds using a cookie cutter. Press down and remove cookie cutter with a straight motion. Avoid twisting the cookie cutter otherwise the biscuits won't rise as much. You can gather up the scraps and continue cutting out biscuits. Place cut out biscuits onto a cookie sheet (not necessary to line cookie sheet).

Brush tops with:
heavy whipping cream

Then sprinkle on top:
sanding sugar or coarse sugar

Bake biscuits and fruit at 425° for 12-15 minutes or until biscuits are lightly browned and fruit has softened and juices have thickened. The fruit compote will thicken some more after cooling down a bit.

While everything is baking, in a chilled mixing bowl, whip until soft peaks form:
1 cup heavy whipping cream
2 tbsp sugar or powdered sugar (optional)

Assemble cobblers any time you're ready to eat!

Store unused fruit and whipping cream in airtight containers in the refrigerator. Biscuits can be stored in an airtight container at room temperature.

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