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Cobbler with Orange Biscuit Crust




Source of Recipe


Debster


Recipe Introduction


One of my favorite desserts. The summer berries and the orange crust are delicious. Serve warm with a scoop of vanilla ice cream


List of Ingredients




Cobbler with Orange Biscuit Crust



2 cups peaches, sliced and skinned
2 cups nectarines, sliced
1 1/2 cups fresh raspberries
1 1/2 cups blueberries
1 cup all-purpose flour, plus
4 teaspoons all-purpose flour
1/3 cup sugar, plus
4 teaspoons sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon grated orange rind
4 tablespoons butter
1/4 cup whole milk

Recipe





Heat oven to 375 degrees.

In a 2-quart baking dish, toss the fruit with 4 teaspoons flour, 1/3 cup of sugar and the lemon juice; spread the fruit over the bottom of the dish.

Combine the remaining cup of flour with the remaining tablespoon of sugar and the salt, baking powder and orange rind in a bowl.

Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.

Add the milk and toss with a fork until the dough holds together.

On a floured work surface, pat the dough into a 1/2-inch-thick round, oval, square or rectangle (depending on the shape of your baking dish).

The dough does not need to completely cover the fruit.

Position the dough over the fruit and sprinkle with the remaining teaspoon of sugar.

Bake for about 30 minutes until the fruit is bubbling and crust is golden brown.