Preheat the oven to 375 degrees.
To make the dough, combine the flour, sugar, and baking powder in a bowl and mix well. Toss the pieces of butter in the flour mixture, then cut them into the flour with a pastry blender or two knives until the butter pieces are the size of peas. The butter may also be cut in using a food processor; pulse several times to create a coarse meal. Or work in the butter with your hands, using the sheeting method*.
Measure out the whipping cream. Place the cream and flour-butter mixture in the refrigerator to chill.
To make the filling, place the prepared fruit in a large bowl. In a small bowl, combine the flour and sugar and mix well. Pour the flour mixture over the fruit and toss well to coat. Pour the filling into a 13 X 10-inch baking pan.
Remove the dough ingredients from the refrigerator and add the cream to the flour-butter mixture. With a fork, stir just until the cream is barely incorporated. Do not overmix; the dough should have dry spots and barely hold together. Arrange 1/4-cup pieces of dough over the filling and slightly flatten the small islands of crust.
Place the cobbler on the center rack in the oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling. Place the baking pan on a wire rack to cool. Serve the cobbler warm or at room temperature the day it is baked.
* "Sheeting" is the method of rubbing flour and butter between your palms, while sliding your right hand away from you and your left hand toward you. It is important to sheet in only one direction and and to sheet only once before letting the dough fall back into the bowl. continue until all the butter cubes resemble flattened leaves. Do not over work the dough.
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