2cupsall-purpose flourspooned and leveled (250 grams)
½teaspoonsalt
1 ½teaspoonbaking powder
¼teaspoonbaking soda
2teaspoonsgranulated sugar
½cupunsalted buttercold and cubed (115 grams), plus more to brush the tops of the biscuits
⅔cupbuttermilkcold (160 grams)
Coarse sugarfor sprinkling
Crumble Topping:
½cupall-purpose flour62 grams
½cuprolled oats50 grams
2Tablespoonslight brown sugar30 grams
½teaspooncinnamon
Pinchof salt
4Tablespoonsunsalted buttercold and cubed (60 grams)
Filling:
6cupsmixed stone fruitsliced, approx 2 pounds **see tips
⅓cuplight brown sugarpacked (80 grams)
2Tablespoonscornstarch15 grams
1Tablespoonlemon juice
1teaspoonvanilla
Instructions
Preheat oven to 400°F (200°C).
To make the biscuits, place flour, baking powder, baking soda, sugar, and salt in a large food processor bowl. Pulse few times until combined.
Add cubed butter and pulse several times until coarse crumbs form. Transfer the dough into a large bowl and make a well. Drizzle in the buttermilk and fold everything together using a rubber spatula or a wooden spoon. The dough will be crumbly with some wet spots. *see tips
Turn the dough out onto a floured surface and bring it together with floured hands. The dough will become sticky, so flour your hands often.
Flatten the dough into a rectangle, and using a pastry cutter or a knife, cut it into four pieces. Stack the pieces on top of each other and gently press down to flatten. Repeat this step 2 more times. Roll the dough to about a 1-inch thick rectangle, and using a round cookie cutter, cut the dough into 12-15 smaller biscuits (how many biscuits you'll get depends on how large your cookie cutter is). Transfer biscuits to a parchment-lined plate or a baking sheet and place them in the fridge for 15-20 minutes.
For the crumble, combine dry ingredients in a small bowl. Add butter and mix with your hands until the mix is moist and crumbly. Place the mixture in the fridge while you make the filling.
For the filling, in a 9-10 inch baking dish (or cast-iron skillet) toss together the fruit, brown sugar, cornstarch, lemon juice, and vanilla. Sprinkle the crumble evenly over the fruit. Remove the biscuits from the fridge and arrange them on top of the filling/crumble. Brush with melted butter and sprinkle with sugar.
Bake for 40-50 minutes or until filling is bubbling and the biscuits are golden.
Serve warm with a scoop of ice cream, if desired.
Notes
If you don't own a food processor, whisk the dry ingredients in a large bowl, using two forks or a pastry blender cut in the butter, until mixture resembles coarse meal.
Make a well in a center of the dough and pour buttermilk; stir until combined. Continue with the steps written in the method.
You can use any kind of stone fruit or a mixture of it. We used a mix of peaches, nectarines, cherries, plums, and apricots.
The cobbler is the best eaten the same day and still warm. Keep leftovers in the fridge and eat them within a day.