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? ”
Peach-blueberry cobbler it would be.
And it was. With vanilla ice cream melting through each bite, smiles abounded.
Have you found yourself in the same boat yet this summer? Needing to make a dessert for a crowd? Look no further. This is it. Yum yum yum yum yum.
PS: If you can find rhubarb in your parts, try this recipe.
Peach and Blueberry Cobbler
Serves 10 – 12
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.
1. 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.
2. 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.
3. 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.
4. 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.