Peach and Blueberry Cobbler

Peach blueberry cobbler with bowl of blueberries on the side.

5 from 1 vote

Peach and Blueberry Cobbler

This dessert is not very sweet, but when you add the ice cream it is perfect and the fruit really shines through. The cobbler dough makes light cream biscuits without using buttermilk.

Prep Time30

Cook Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 345kcal

Author: Dorothy Stainbrook

Equipment

9-inch pie plate or 9 x 13 baking dish
pastry cutter
large bowl

Ingredients

For the Fruit Filling

1 Tablespoon butter unsalted
4 large peaches about 4-5 cups sliced; best if fresh peaches
2 Cups blueberrries can be fresh or frozen
⅓ Cup sugar granulated
2 Tablespoons quick cook tapioca 3 Tablespoons if using frozen fruit
½ large lemon zest the lemon before juicing
¼ Teaspoon kosher salt
½ Teaspoon ground cardamom
½ Teaspoon vanilla

For the Biscuits

1 ½ Cup all-purpose flour
¼ Cup yellow cornmeal
2 Tablespoons white granulated sugar
2 Tablespoons light brown sugar
½ Teaspoon kosher salt
2 Teaspoons baking powder
¼ Teaspoon baking soda
½ Cup unsalted butter (1 stick); keep it cold until ready to use it
½ Cup heavy cream fluid whipping cream

Instructions

Preheat oven to 350℉.
Peel and pit the peaches and cut them into slices. Each half peach gives about 4-6 slices, depending on size of peach.
Grease the baking dish with the butter. To the baking dish, add the peaches, blueberries, sugar, tapioca, lemon juice and zest, salt, cardamom and vanilla.
Mix ingredients together in the baking dish with you hands until everything is blended together. Set aside.
1 Tablespoon butter, 4 large peaches, 2 Cups blueberrries, 1/3 Cup sugar, 2 Tablespoons quick cook tapioca, 1/2 large lemon, 1/4 Teaspoon kosher salt, 1/2 Teaspoon ground cardamom, 1/2 Teaspoon vanilla
In a large bowl, mix together the flour, cornmeal, white sugar, brown sugar, salt, baking powder and baking soda. I used a slotted spoon to sift it as I was mixing, but just make sure it's all mixed together.
Remove butter from refrigerator and slice off 1-inch pieces into the flour mixture until it is all in the bowl. Use your hands or a pastry cutter to cut in the cold butter. The mixture should resemble small peas when finished (no large chunks of butter).
Gently mix in the cream until just incorporated. Do not overmix.
1 1/2 Cup all-purpose flour, 1/4 Cup yellow cornmeal, 2 Tablespoons white granulated sugar, 2 Tablespoons light brown sugar, 1/2 Teaspoon kosher salt, 2 Teaspoons baking powder, 1/4 Teaspoon baking soda, 1/2 Cup unsalted butter, 1/2 Cup heavy cream
Gather the dough together into a ball and either use a rolling pin to roll out into a 1 1/2 inch round, or use your hands to just pat it out into a round. (sprinkle the surface and the rolling pin with a little flour to prevent sticking)
I used a 3-inch round cutter to cut out the dough rounds and placed them on top of the filling in the baking dish. If you want a more rustic look, just gather the dough in your hands and place pieces of it on top of the filling.
Using a 3-inch round cutter gave me 10 rounds, which was more than would fit on the pie plate. If you have extra, wrap it in cling wrap and refrigerate.
Leave gaps between the dough pieces to allow the fruit to peek through.
For a nice browned look, brush the dough pieces with a little heavy cream and sprinkle with a coarse sugar (like turbinado sugar).
Bake at 350℉ for 45-50 minutes, or until biscuits are golden brown. Place a sheet-pan under the pie plate to catch any fruit dripping overflow.
Cool for 20 minutes before serving to allow fruit filling to set.
Serve with a dollop of ice cream. Store in the fridge for up to 5 days or freeze for up to 3 months.

Notes

**Notes:

If you have any fresh lemon verbena, chop up 3-4 leaves and add to the filling mixture
Another optional addition could be 2-4 teaspoons ground ginger
If you don't want to use heavy cream you can sub in 1/2 cup buttermilk or greek plain yogurt with a little skim milk
Using frozen fruit: I like to partially thaw the fruit to release some of the water before cooking. If you are using frozen fruit it will be more liquid and you may want to add an additional tablespoon of tapioca.

Nutrition