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1 recipe fruit filling (see below)

1 c. all-purpose flour

¼ c. plus 2 tsp. sugar

2 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

⅓ c. buttermilk (if you don't have buttermilk as I never do, use regular milk with 1 tsp lemon juice and let sit for 5-10 minutes)

4 Tbsp. (½ stick) unsalted butter, melted and cooled

½ tsp. vanilla extract

⅛ tsp. cinnamon

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1. Preheat oven to 400 degrees. Place the fruit filling (see variations below) in a 9" deep-dish pie plate, square baking pan or round baking dish. Place the dish on a foil-lined baking sheet and bake until the fruit begins to release liquid, 20-25 minutes (about 60 min for frozen fruit).

2. While the fruit is baking, whisk the flour, ¼ cup of the sugar, the baking powder, soda, and salt together in a large bowl. In a separate bowl, stir the buttermilk, melted butter, and vanilla together.

3. Once the fruit filling has begun to release liquid, remove from the oven and stir. Gently stir the buttermilk mixture into the flour mixture and do not over-mix. The dough will be lumpy. DO NOT stir the buttermilk mixture into the flour mixture UNTIL AFTER you pull the fruit filling from the oven as you want the maximum lift that is created when the baking powder and acid from the buttermilk react when the dough goes onto the fruit filling and into the oven. The smaller the amount of time of when they are combined the better the results will be.

4. Separate the biscuit dough into 8 equal pieces and place them on top of the hot filling, spaced ½ inch apart. Sprinkle the dough with the cinnamon sugar. Return the cobbler to the oven and bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15-20 minutes. Let cool 15 minutes before serving or cool to room temperature and slightly reheat.

Fruit filling varieties:

• Blackberry (6 cups) plus 1 Tbsp. cornstarch (2 Tbsp if frozen), ⅓ c. sugar, and 1 tsp. vanilla

• Blueberry (6 cups) plus 1 Tbsp. cornstarch (2 Tbsp if frozen), ½ c. sugar, and ½ tsp. cinnamon, 1 Tbsp lemon juice and 1 ½ tsp. lemon zest

• Peach/Nectarine (6 cups which is ~5 whole fruit), pitted, and cut into slices, plus 2 tsp. cornstarch, ⅓ c. sugar, pinch cloves, 1 tsp. vanilla extract, and 1 Tbsp. brandy

• Raspberry (6 cups) plus 1 Tbsp. cornstarch, ½ c. sugar, 1 tsp. vanilla

• Strawberry (2 quarts) plus 1 Tbsp. cornstarch, ⅓ c. sugar, 1 tsp. vanilla

• You can substitute some of the fruit with other fruit such as cherries or plums