Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Despite its humble appearance, fruit cobbler is the hero of any summer meal. Not only is it nearly effortless, but it's also endlessly adaptable, accommodating whatever fruit is most glorious at the market and what items you have in your pantry. We've created this recipe to work with a variety of summer fruits (see below for options) and a variety of pantry staples to customize the topping to what you have on hand. Swap the mascarpone in the biscuit topping for crème fraîche or sour cream; trade the semolina for fine cornmeal for a more crumbly texture. We've tested and tasted nearly every option imaginable, and we guarantee they're all delicious.
Make It Your Own
This cobbler adapts easily to the ingredients you have on hand. For the fruit filling, use 2 1/2 pounds (about 10 cups) of any combination of the following:
Blackberries, blueberries, or raspberries
Bing or Rainier cherries, stemmed and pitted
Peaches or nectarines, peeled, pitted, and cut into 3/4-inch wedges
Plums or apricots, pitted and cut into 3/4-inch wedges