Late Summer Fruit Cobbler with Easy Herbed Biscuits

Brooke Newberry
(Photo: )

Late Summer Fruit Cobbler with Easy Herbed Biscuits

Makes 6 servings

  • 3 ripe peaches, peeled and sliced
  • 5 ripe plums, sliced
  • 2 cups blueberries
  • 1/3 cup sugar
  • 2 tablespoons water
  • 4 teaspoons cornstarch
  • 1 Tablespoon fresh lemon juice
  • Pinch of coarse kosher salt


  • 1 1/2 cups self-rising flour
  • 1/4 teaspoon coarse kosher salt
  • 1 1/2 cups sour cream
  • 3 teaspoons chopped basil, thyme or mint
  • all-purpose flour for dusting
  • 2 tablespoons sugar 



Position rack in bottom third of oven and preheat to 450°F.

Combine all fruit, sugar, 2 tablespoons water, cornstarch, lemon juice and salt in large saucepan. Stir over medium-high heat for about one minute. Bring to a boil, stirring occasionally. Reduce heat to low and simmer.  Mixture should thicken over about 4 minutes. Transfer to a glass baking dish.


Combine self-rising flour and salt in medium bowl. Add sour cream and herbs, stir until dough forms.

Gather dough into ball in bowl. Make a work surface: spread out some all-purpose flour, then turn dough out onto surface. Shape dough into a log.

Cut log crosswise into 6 rounds and arrange biscuits on top of filling. Sprinkle each biscuit with sugar.

Bake until bubbling and golden( about 25 minutes). Take out of oven and cool.

Serve warm with ice cream, whipped cream or additional sour cream.

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