Blueberry / Peach Cobbler Recipe

Preheat

Preheat oven to 375°F (190°C). Place a rack in the center of the oven.

In a medium bowl combine 2 cups blueberries and 2 cups diced peaches.

Add 3 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 tablespoon light brown sugar, 1 teaspoon lemon juice, 1/2 teaspoon vanilla extract, and a pinch of salt. Toss gently until fruit is evenly coated and cornstarch is fully incorporated.

Let the fruit macerate while you prepare the topping (about 10 minutes). If using frozen fruit, do not thaw completely; toss frozen fruit with the sugars and cornstarch and let sit 10–15 minutes to release juices.

Transfer fruit and any accumulated juices to a 9-inch (23 cm) round or similar-size baking dish (about 1.5–2 quart capacity). Spread into an even layer. If you like brighter flavor, grate 1/2 teaspoon lemon zest over the top.

In a large bowl whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon fine salt until evenly combined.

Add 6 tablespoons very cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until pea-sized pieces remain and mixture resembles coarse crumbs (some butter bits slightly larger is fine).

In a small bowl whisk together 3/4 cup buttermilk, 1 large egg, and 1/2 teaspoon vanilla extract until smooth.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Using a spoon or rubber spatula, fold just until a shaggy, slightly sticky dough forms. Do not overmix — some dry streaks are okay. If dough seems very wet, sprinkle in up to 1 tablespoon more flour.

Turn the dough out onto a lightly floured surface and pat gently into a 3/4-inch–1-inch thick rectangle. Using a biscuit cutter (about 2.5–3 inch) or a floured glass, cut rounds. Alternatively, scoop rounded tablespoons of dough for a more rustic topping. You should get 8–10 biscuits depending on size.

Arrange the biscuit rounds over the fruit filling, leaving small gaps so steam can escape. They can touch but should cover most of the surface.

Brush the tops lightly with 1 tablespoon melted butter (optional) and sprinkle with 1 tablespoon turbinado or coarse sugar for crunch.

Place the cobbler on a rimmed baking sheet (to catch any bubbling juices) and bake in the preheated oven for 30–40 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.

Remove from oven and let cool on a wire rack for 15–20 minutes to set the filling slightly. The cobbler will be hot — allow time before serving.

If desired, brush warm biscuit tops with a little additional melted butter and sprinkle a touch more turbinado sugar. Serve warm with vanilla ice cream or whipped cream.