Peach-Blueberry Cobbler
Description
I had signed up to make a “super summery dessert” for a Fourth of July party. I contemplated trifle, pie and tres leches cake. And then I thought, “What could be more summery than a pan of bubbling peaches and blueberries stewing below a floating layer of golden-brown sugar-crusted buttermilk biscuits? “
Ingreadient :
- 2 lbs. peaches, yellow or white (nectarines would be great as well)
- 3 cups blueberries, washed and stemmed
- 1 tablespoon cornstarch
- 1/3 cup sugar*
- zest of one lime
- pinch of kosher salt
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1/3 cup sugar
- ½ cup (1 stick) butter, cold
- ½ teaspoon vanilla
- 1 cup buttermilk
- 2 teaspoons milk
- 2 teaspoons demera sugar
- vanilla ice cream for serving
- *I used 1/3 cup sugar and my peaches were on the very under-ripe side. So, depending on the sweetness of your fruit, adjust the amount of sugar accordingly. As an example, when I make this recipe using strawberries and rhubarb, I use 3/4 cup sugar because rhubarb is so tart.
Direction :
- Preheat the oven to 375ºF. Slice up your peaches — I got about 6 to 8 thick slices per peach. Place peaches in a bowl with blueberries, cornstarch, sugar, lime zest and salt, and toss to combine. Set aside.
- In separate bowl, whisk together the flour, baking powder, salt and sugar. Cut the butter into the flour mixture in small pieces and stir with a fork to combine. Whisk buttermilk and vanilla together, then pour mixture into dry ingredients. Stir with a fork until mixture comes together — the dough will be very wet and sticky.
- Transfer fruit to a 12 x 8½-inch (2 quart) baking dish. Break off portions of the dough (about 8-10) and arrange over the fruit. Brush the dough with the milk and sprinkle the sugar over both the fruit and dough portions of the dish.
- Place in the oven for 50-55 minutes, until topping is golden brown and juices are bubbling. Let cool on rack 15 to 20 minutes before serving. Serve with vanilla ice cream.
