Fruit Cobbler

By Dottiejk

Ingredients

• 1 recipe sour cream Cobbler Dough
• 7-1/2 ounces all purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon Baking Powder
• 1/4 teaspoon table salt
• 6 tablespoon cold unsalted butter; cut into 10 pieces
• Up to 2 dough flavorings (optional)
• 3/4 cup sour cream
• CRISP
• 8 cups fruit, prepared as directed
• 1/2-3/4 cup granulated sugar
• 1-2 tablespoon all-purpose flour
• pinch table salt
• 1 or 2 filling flavorings
• 1-1/2 tablespoon sugar

Preparation

Step 1

Make the dough:
In a food processor, combine the flour, sugar, baking powder and salt.
Pulse briefly to blend the ingredients, about 10 seconds. Add the butter
pieces and pulse until they are the size of small peas, 5 -7 one second
pulses.

Dump the mixture into a large mixing bowl. Add any dough flavorings if
using and stir until evenly dispersed. Add the sour cream. Using a rubber
spatula, gently smear the ingredients together until the flour is evenly
moistened and the dough begins to form large, soft, moist clumps. Bring the
dough together into an 8-inch long log. Divide the log into 10 roughly
equal round pieces. Refrigerate the pieces in the bowl while preparing the
fruit.
(You can do the dough up to 8 hours ahead; simply cover the bowl with
plastic wrap and store it in the refrigerator until you're ready to proceed
with the recipe).

Possible dough flavorings:
1/2 teaspoon finely grated lemon zest
3/4 teaspoon finely grated orange zest
3/4 teaspoon ground cinnamon
1/2 cup chopped toasted amonds, pecans, walnuts pistachios, or hazelnuts.

Put the fruit in a large bowl. Toss with 1/2 to 3/4 cup granulated sugar,
depending upon the sweetness of the fruit and 1 tablespoon flour (2
tablespoons of flour if using berries) and a pinch of table salt.
If you want to add optional filling flaborings, choose 1 or 2 from list and
gently toss them into the fruit now, making sure to mix evenly.

Pile the fruit into the baking dish, scraping in any remaining juices or
sugar from the bowl and spread evenly. Remove the pieces of dough from the
refrigerator and arrange them randomly on top of the filling, leaving
spaces between the pieces. Don't flatten the dough. If desired, sprinkle
1-1/2 tablespoons sugar evenly over the cobbler.

Bake until the filling is bubbling and the topping is browned, 50 to 60
minutes. Let sit about 20 minutes to allow the juices to settle. You can
serve this cobbler hot or warm (it will stay warm at room temperature for
1-1/2 hours).
Serve with lightly sweetened whipped cream or vanilla ice cream if you
like.