A Tale Of Two Cobblers
Making cobbler with summers best produce is one of my favorites. Using fresh seasonal fruit and vegetables makes this delicious dish even more amazing. I thought I would make both savory and sweet just for fun. The other day I went to the farmers market and stocked up on fresh vegetables and fruit without knowing what I would make with them, I was inspired by Mollie @frugalhausfrau, she and I were commenting about how much fun it would be to make cobblers, pandowdy’s, crisps etc… she has some awesome recipes make sure you check her blog out.
Both recipes are original or as original as any recipe can be. I posted the cobbler pastry on food52 years ago, it is adapted from Julia Childs Galette dough. The savory cobbler is Vegetarian, loaded with vegetables in a rich mushroom leek cream sauce. I used a biscuit cutter for the cobbler top rather than a rough look and to finish it, I grated some gruyere on top of each round. The beauty of the savory cobbler is that you can make the mushroom and leek base and add whatever kind of vegetables you like or have on hand. Note: For the savory cobbler I added some baking powder, I had thought about that before and my friend Emily who made this also suggested it. It’s not necessary for the sweet cobbler really as I treat it more like a pie crust but can be used for both.
The dessert cobbler is made with fresh ripe nectarines which are sweetened only with some gooseberry jam that I made a few weeks ago, the cobbler top is roughly pressed on top of fruit and sprinkled with a little sugar before baking. There is really no recipe required for this you can ad lib adding the type of fruit you like and sugar or jam. I love super easy to prepare foods.
This week I am honored to co host Fiesta Friday # 185 with the totally awesome Monika @ Everyday Healthy Recipes and I am bringing both a dessert and main with me, both in the form of cobbler
Pastry for Cobbler
1 cup flour
1/4 cup cornmeal
2 tsp baking powder (recommended for savory cobbler)
1/2 tsp salt
2 tsp sugar or brown sugar (Use 1 tbs for the savory cobbler pastry)
3 tbs cold butter cut into pieces
1/4 cup sour cream
1/4 cup whole milk
Whisk together the dry ingredients, add the cold butter and break up with your hands or pastry cutter until it looks crumbly. Add the sour cream and milk and mix with a fork. It will become a cohesive but slightly wet/moist dough. Set aside or refrigerate until ready to use.
Savory filling
3 small leeks, using only the white parts, cleaned VERY well (I cut into rounds and put in cold water rinsing until there is no sand in the bottom of the bowl)
1 package of mushrooms (I used white button) cleaned and sliced
String beans ( I used yellow) stem end removed (I did’t measure add as much as you like)
1 medium size zucchini – cut into bite size pieces
2 small carrots quartered lengthwise
2 tbs flour
cherry tomatoes cut in half
3 sprigs thyme
white wine (about 1/2 cup)
1 cup heavy cream (You can also use light cream, milk, half and half or non dairy milk)
splash of Worcestershire sauce (omit if making vegetarian or vegan)
salt and pepper to taste
Heat oven to 375 degree’s. Line a sheet pan with parchment, place the zucchini, carrots and beans on the pan, drizzle with olive oil and sprinkle a little salt and pepper and roast until tender (approximately 20 minutes. While the vegetables are in the oven, put a little butter in a sauté pan and add the leeks, cook on medium high until softened, add the mushrooms and continue cooking until soft. Add the flour and continue to cook stirring so that the flour coats the leeks and mushrooms, add the wine, continue to cook, it will thicken considerably, stir in the cream and thyme, cook until thickened, you can add a little water to thin it out if desired. Add the Worcestershire sauce and cherry tomatoes and continue to cook for about 10 minutes, remove the thyme sprigs. When vegetables in the oven are done add to the cream sauce and let cool a bit and spoon into baking dish, or a 10 inch cast iron skillet.
Making the cobbler
Increase oven temperature to 400 degree’s. Press the pastry into a circle approximately 1/2 inch thick. Using a glass or biscuit cutter cut rounds using all the dough. Place on top of the filling, grate a little gruyere or your favorite cheese on top of the rounds and bake until golden brown and bubbly about 35-45 minutes depending on your oven.
Nectarine Gooseberry Cobbler
1 small cobbler made in 6 inch cast iron skillet – serves 2
First let me say many will not have gooseberry jam, you can use anything you want or omit jam and use just fruit mixed with a little sugar. I happened to have gooseberry jam in the fridge but any jam would be good, cherry I think would be delicious.
2-3 nectarines, cleaned and sliced
1/3 cup gooseberry or your favorite jam (if using just fruit add 2-3 tbs sugar)
Heat oven to 400 degrees. Place a sheet of foil or parchment on baking sheet. Mix the fruit and jam or sugar and put into the skillet, press the cobbler crust on top, sprinkle with a little sugar and bake until browned and bubbly approximately 30 minutes. Serve with a scoop of vanilla ice cream, whipped cream, heavy cream poured on or a spoonful of lightly sweetened creme fraiche.
apuginthekitchen 
Holy Hannah! Suzanne, you’ve really out done yourself. I have a non-stop sweet tooth, so the sweet cobbler is truly “the berries”… But my stomach is growling for the savory cobbler! I’ve never had anything like that. The sauce sounds delicious. This is pos-i-lutely a fantastic, delicious post! Hugs.
Hey Teagan, thank you so much. I wish I didn’t have such a insatiable sweet tooth.
They’re both beautiful and rustic. I love rustic! I’d much prefer the savory over the sweet, but maybe with some ice cream…
I’m still drooling over your galette on IG, thank you so much.
That looks absolutely perfect and delicious! I never made one
I love how easy they are to make. Thank you so much.
Super yum to both, enjoy your weekend!
Hi Cheryl, thank you so much.
xoxoxoxoxoxo
I like the idea of a savory cobbler, it reminds of a pot pie which I love. The gooseberry nectarine combination sounds delicious for your sweet cobbler .
Yes it is so much like a pot pie, which I love. Thank you so much.
Such a perfect treat to bring at this week’s Fiesta Friday. Thanks for co-hosting, Suzanne! Happy Fiesta Friday!
Thank you so much Jhuls. Happy FF!!
I’ve heard of the cobbler on many U.S. TV shows and in many books, peach seems to be the favourite but I’ve never seen one until today. And, before today I’ve never heard of a savoury version. You make it all look so appetising Suzanne.
xxx Unlimited Hugs xxx
Hello David, yes peach cobbler is very popular and is one of my favorites. The savory is like a pot pie, it is delicious. Thank you so much dear David. Massive hugs.
YUM! I usually make at least one peach and one berry cobbler each summer, but I have never tried a savoury one. I am going to try your savoury version this very weekend!
Hi Sheryl and thank you. I also make at least one cobbler every summer and this was my first time doing a savory one.
I made the savoury version for supper tonight and we absolutely loved it! Thanks so much for the recipe!
Both cobblers look delicious Suzanne, especially the sweet one since I’m kinda going through a huge nectarine phase right now lol Thanks for co-hosting FF this week. Have a good weekend!
Me too, I love nectarines, more than peaches, sometimes the fuzz has a funny mouth feel and I find nectarines to be so sweet and juicy. Love them. Happy FF!
Hi, great to be hosting FF with you too! I’ve already started commenting but I can take the even numbers from now on if that’s ok. Happy Fiesta Friday:)
Hi Monika, thank you and so happy to co host with you!! Yes odd is fine with me!!
These both look delicious!
Thank you so much!
I love this, what a brilliant idea to make a savoury cobbler. I’ve never had one. That’s going to change now 😉
Thank you so much!! Love the savoury cobbler.
👌😊
I will gladly eat the savory for dinner and the sweet for dessert. Both look outstanding! Wowza.
LOL, yes one for dinner and one for dessert. Thanks so much as always Michelle.
A-mazing!!! 🍒
Thank you so much.
Oh my both of those cobblers look good. I must say the savory one really caught my attention.
I loved the savoury cobbler, almost more than the sweet one. Thank you so much Dyanna.
Both cobblers sound so good I wouldn’t be able to decide which is my favourite, I think I’d like to try both:) Happy FF!
Thank you so much Monika, so nice to co host with you this week.
Likewise! Maybe we can do it again soon:)
Tell you what, Suzanne, I just looking for some fruits to make cobbler a few minutes ago. After that, I just pop into my computer and start to mark down some of the ingredients in case I’ll forget it. And I see your post was there already. What’s amazing! I love your savoury cobbler because I haven’t tried this before. It will be one of my next week’s dinner. Thanks, have a lovely weekend! 🙂
Hi Mochi, thank you! Cobblers are so good but then I am a big fan of fruit filled pastry, hope you had a wonderful weekend.
I never would turn down a sweet cobbler – now the savory one I would have to substitute the mushrooms. I’ve just had a “thing” about them for years 🙂 Thanks for co-hosting…
Hi Judi, I find it very difficult to ever turn down some cobbler or pie. Thank you so much.
Oooh, I never heard of a savory cobbler before but it sounds amazing!
Thank you so much it’s just wonderful.
I’ve never made a savory cobbler. Your recipe looks luscious. Mmm, nectarine and gooseberry sounds like a delicious combination. As usual, you made my mouth water, Suzanne.
Hi Mary, thank you so much. Both cobblers were really good but the savoury was my fave. The nectarines and gooseberries were a really nice combination tart and sweet.
Wow to both, and thank you for the shout out! That nectarine cobble seriously has my mouth watering. What a gorgeous photo (and recipe – love that you flavored it with your home-made jam!) and the vegetarian cobble looks/sounds so good – pure genius! Now, maybe I could inspire you to take a little trip to my house and make these for me!!?? No? Well at least I have your recipes, now!
Thanks again for the mention, but you took inspiration to a whole new level!
Mollie
Would love to wouldn’t it be fun to cook together. Just think what we could make, it would be great. Thank you for the inspiration!!
Wow! I am conflicted about which one is my favorite. You have inspired me to make a savory cobbler. And I love how you have used your gooseberry jam in the nectarine cobbler.
Hi Sandy, thank you so much hope all is well and you are having a great summer.
Oh wow, Suzanne! Once again you’ve inspired me. First, it was savory baghrir you told me about, now vegetable cobbler. It’s brilliant seriously! I’ll have to select this as MY feature! Thanks for cohosting! ❤
Thank you so much Angie. The savory cobbler was my favorite. Always love to cohost❤️
Phew!! I love both of these, Suzanne! You have inspired me to get busy with all the veggies I just brought home from the market! 😀
I’m not sure how I missed this post and FF last week but I guess life or bad internet got in the way. I love the idea of savory cobblers. (Did you mean to add 1 tablespoon of sugar to the savory pastry or a teaspoon?) I don’t bake so, what do I know?
Lovely meal,
Tracey
A tbs or you can omit. It doesn’t make it sweet just balanced if that makes sense. Thank you so much Tracy!! Sugar is optional or a tap is fine too!!
I love your recipes so I’m glad I stumbled back to you for blog.
Tracey
Hey Suzanne– what a scrumptious post!! I’ve never even thought of making a savory cobbler– but it would be a great fall dish– And you know I love the necatrine cobbler!! We have friends coming for supper on Sunday night– that would be a perfect dessert! always love to see what you are cooking up Suzanne! thanks! xox