Fourth of July is coming up, which means that THE weekend for barbecues and potlucks is upon us. If your upcoming Independence Day plans have you scrambling for your whisk…

… and scouring the food mags for inspiration…

… then look no further. Baby Chef is back with an easy and quintessential summer favorite: COBBLER.

I found this recipe in Bon Appetit several years ago as a Plum Cobbler with Cinnamon Biscuits. Then I lost the issue, and had to call my stepmother (a longtime B.A. subscriber) for the recipe and scribbled it down while in the car on the way to the grocery store. In my experience, some of the best recipes are scrawled on the backs of envelopes and have to be partially deciphered every time you make them.

Anyway, this cobbler is a great dessert recipe for “cooks” who do not consider themselves “bakers.”

In case the difference is not clear between “cook” and “baker,” I will tell you.

Hubba Bubba is a cook. He likes to throw everything in — a little a’ this, a little a’ that! — with nary a measuring cup in sight. In fact, having to measure anything takes all the fun out of it for him. He sticks to non-dessert items wherein the chemical reaction of the precise proportion of ingredients does not determine the success or failure of the dish.

I, on the other hand, am a baker. I started out making oatmeal cookies when I was 14 or 15, and I like the guarantee that a recipe will turn out right if you simply follow the recipe. I diligently scrape a knife across the top of each measuring cup and measuring spoon, making sure I am not a granule over or under the required amount.

Hubs has taught me, though, that it’s okay and even fun to throw dishes together Swedish chef style. Bork bork bork. While I once warned him, “Don’t manipulate my meatloaf,” I have since learned that you can be a little bit loosey-goosey and things will still turn out great. It’s even possible they might turn out better.

Likewise, this cobbler is pretty whatever. The original recipe called for 4 pounds of plums. I say use 5-ish pounds of whatever fruit you find in season — plums, peaches, pluots, plumcots, and any combination thereof — and throw in some berries. Blueberries, blackberries… whatever.

If the fruit seems especially juicy, maybe throw in a little extra cornstarch so the filling isn’t too runny. If it seems ever so slightly underipe, maybe add an extra tablespoon of sugar. But again… whatever.

You will, however, want to measure somewhat exactly the ingredients for the biscuit topping, but that’s so easy, any “cook” — or even a Baby Chef — can do it. 🙂

So if you’re looking for a Fireworks Day potluck contribution that is guaranteed to please, I highly recommend this one. With ice cream.

(Disclaimer: iPhone photo below. I was in too much of a hurry to eat it to bother with the good camera.)

SUMMER FRUIT COBBLER WITH CINNAMON BISCUITS (pdf)
Adapted from a recipe in Bon Appetit

For the fruit filling:

• 5-ish pounds in-season fruit (peaches, plums, pluots, plumcots, etc), peeled* and cut into bite-size pieces
• 6 oz (ish) berries (optional)
• 1 C sugar (you can do all granulated sugar or half granulated, half light brown)
• 1/4 C cornstarch
• 1 tsp vanilla

*The peeling method pictured above is as follows: Lightly score an “x” into each piece of fruit, then place in boiling water for 1-2 minutes or until skins begin to peel back on their own. The skins will then slip off very easily.

For the biscuits:

• 2 C flour
• 5 Tbsp granulated sugar, divided
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon, divided
• 1 stick chilled, unsalted butter cut into cubes
• 3/4 C + 2 Tbsp whipping cream
• 1 large egg

Preheat oven to 400. In a large mixing bowl, combine 1 C sugar with cornstarch, whisking until there are no lumps. Add fruit and vanilla and stir to combine thoroughly. Transfer to a (13x9x2 – or deeper) baking dish and bake for about 30 minutes – the edges should start to get sticky and bubbly.

Meanwhile, prepare biscuit dough. In a mixing bowl, whisk together flour, 3 Tbsp sugar, baking powder, salt, and 1/4 tsp cinnamon. Add butter and use your fingers to mix until a very crumbly dough forms. Whisk together 3/4 C cream and the egg, and stir into dough. Knead about 5 turns or just until the dough comes together. It will be very sticky.

Remove fruit from oven and stir. Drop dough in golfball-size amounts onto fruit. (I used a cookie scoop.) Brush with 2 Tbsp cream. Combine remaining 2 Tbsp sugar with remaining 1/4 tsp cinnamon, and sprinkle overtop biscuits. Bake about 30 more minutes or until biscuits are golden brown and cooked through. Unless your baking dish is very deep, you may want to slide a foil-lined baking sheet on the rack underneath to catch anything that bubbles over.

Serve warm with vanilla ice cream.

Happy Fourth!