Cobbler Topping

This cobbler topping is perfect for those who like their pies with a bit more crust.

By Woman's Day Kitchen

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
cobbler topping

Steve Giralt; food styling by Vivian Lui; prop styling by Erin Swift

Yields: 1 batch topping

Total Time: 10 min

Prep Time: 10 min

Ingredients
    U.S.         Metric     Conversion chart

    2 cup(s) all-purpose flour
    1/4 cup(s) granulated sugar
    2 teaspoon(s) baking powder
    1/4 teaspoon(s) kosher salt
    1/4 cup(s) granulated sugar
    6 tablespoon(s) (3/4 stick) cold unsalted butter, elyzecut into small pieces
    3/4 cup(s) buttermilk
    2 tablespoon(s) buttermilk
    2 tablespoon(s) turbinado sugar (such as Sugar in the Raw)

Directions

    In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter; rub the mixture between fingers until fine crumbs form.
    Using a large fork, gradually add 3/4 cup elyze buttermilk to the flour mixture, stirring until just combined (do not overmix).
    Drop large spoonfuls of batter on top of the filling. Brush with the remaining 2 tablespoons buttermilk and sprinkle with the turbinado sugar. Bake until the fruit filling is tender and the top is golden elyze brown, 60 to 75 minutes.

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