After reading through my posts here on Sugar Loco, you know that I am a HUGE fan of cobblers. In fact, my Aunt has been taunting me the past few weeks sending me pictures of all the cobblers she’s been making for my Uncle – Apricot Cobbler, Berry Cobbler….I literally drool every time and wish we lived closer.
Today, Jax Fish House in Colorado is sharing up a recipe from their dessert menu and now I’m wishing I lived in Colorado!! They have a full line of desserts, but this one shouted out since I’m on a cobbler kick these days. Enjoy!
Stone Fruit Cobbler
Recipe by: Chef Jennifer Helmore Lewis (Note from Chef: I use weights in all my recipes, so these are rough conversions)
Yield: 8 cakes
2 c + 2 Tbsp All purpose flour
1 ½ tsp Baking powder
¼ c Sugar
¼ tsp Salt
1/3 c Butter, very cold
1 c Heavy cream, very cold
1. Combine flour, baking powder, sugar and salt together.
2. Press butter into flour mixture. Work quickly so that the butter doesn’t melt. Work butter into pea-sized or smaller pieces. Make a well in the middle.
3. Pour cream in the well. Fold till dough is scraggly. Quickly fold dough over itself 2-3 times.
4. Chill dough, if desired. Roll out on a floured surface to ¼” thick. Cut with 2 ½” round cutter. Chill or freeze shortcakes.
6 c Stone fruit, sliced
1 c Sugar (though, adjust based on sweetness of the fruit)
2 tsp All purpose flour
1. Combine fruit, sugar and flour. Toss to evenly distribute. Cover with plastic wrap and allow to macerate for 30-60 minutes.
2. Evenly distribute fruit and juices between eight containers, preferably cast iron.
3. Top fruit with shortcake.
4. Brush with cream and sprinkle with sugar. Bake in oven at 375F till the shortcake is golden brown on top, approximately 30-45 minutes.
1. Place hot cobbler on top of a serving vessel.
2. Top cobbler with a quenelle of vanilla bean ice cream.
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