Cobbler (blueberry Or Peach) Recipe

Prepare fruit

Preheat the oven to 375°F (190°C). If making peaches, peel, pit, and slice peaches to yield about 3 cups. If using frozen blueberries, thaw and drain excess liquid. Place chosen fruit in a large mixing bowl.

Mix filling

To the bowl with fruit, add 3 tablespoons granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 teaspoons cornstarch, and 1/4 teaspoon of the salt (reserve remaining salt for topping). Toss gently until fruit is evenly coated and cornstarch is dissolved; this will thicken juices as it bakes.

Transfer to baking dish

Pour the fruit and any accumulated juices into a 9x13-inch (or equivalent) shallow baking dish or a 3-quart baking dish, spreading into an even layer. Set aside while you make the topping. If fruit seems very juicy, let it sit for 10 minutes to allow cornstarch to absorb moisture, then drain excess liquid into a small bowl and add back a tablespoon at a time to keep pan from being watery.

Combine dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 3 tablespoons granulated sugar, and 3/4 teaspoon of the salt (use remaining 1/4 tsp from filling if you prefer a total of 1 teaspoon salt).

Cut in butter

Add the 6 tablespoons cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 passes).

Add wet ingredients

In a small bowl, whisk together 3/4 cup buttermilk (or whole milk) and 1 teaspoon vanilla extract. Pour the liquid into the flour-butter mixture and stir gently with a fork just until a soft, slightly shaggy dough forms. Do not overmix; dough should be moist and hold together when pinched.

Portion topping

Using a large spoon or an ice cream scoop (about 1/4–1/3 cup per portion), drop mounds of dough evenly over the fruit, leaving small gaps so steam can escape and juices can bubble through. The topping will expand and bake into golden biscuits.

Brush and sprinkle

Brush the tops of the dough with melted butter (about 2 tablespoons). If desired, brush with a little egg wash for deeper color and sprinkle with 2 teaspoons coarse sugar for sparkle and crunch.

Bake

Bake in the preheated 375°F (190°C) oven on the middle rack for 35–45 minutes, until the topping is golden brown and the fruit filling is bubbly at the edges. If the topping browns too quickly, tent loosely with foil during the last 10 minutes.

Rest

Remove from oven and allow cobbler to rest for 15–20 minutes; the filling will thicken as it cools and be easier to serve. If excess juice collected, skim slightly before serving.

Scoop warm cobbler into bowls and serve with vanilla ice cream or whipped cream. Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.