What's better than a warm biscuit-topped cobbler? A warm biscuit-topped cobbler you have all to yourself.




  • Preheat oven to 375°. Place eight wide-mouthed half pint caning jars (or 8- to 10-ounce ramekins) in a shallow baking pan; set aside. In a medium bowl, combine peaches, strawberries and blueberries. Sprinkle with lemon juice.

  • In a small bowl, stir together the 1/3 cup sugar and 2 tablespoons flour; add to fruit. Toss to combine. Divide evenly among jars or ramekins.

  • For dough: In a medium bowl, stir together 3/4 cup flour, 1 tablespoon sugar, the baking powder and salt. Using a pastry blender or your fingers, cut or rub in butter until pieces are pea-size. Slowly add cream, tossing with a fork until just combined.

  • Spoon small mounds of the dough over the fruit in jars. Sprinkle with the 2 teaspoons sugar.

  • Bake for about 20 minutes or until a wooden toothpick inserted into topping comes out clean. Cool on a wire rack for 20 minutes. Serve warm (with ice cream if desired).

Nutrition Facts

217 calories; 9 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 28 mg cholesterol; 171 mg sodium. 216 mg potassium; 34 g carbohydrates; 2 g fiber; 21 g sugar; 3 g protein; 0 g trans fatty acid; 572 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 34 mcg folate; 0 mcg vitamin b12; 72 mg calcium; 1 mg iron;