OMG peaches, my summer obsession. I love them, to the point that I can dedicate an entire category of this blog to them. Cobblers on the other hand are hit and miss for me. I’m not a huge fan of the typical pie crust, its often soggy in the middle and dry on the edges, so I prefer floating biscuits in cobblers, however the filling can often be mediocre in cobblers. The first cobbler I made I over mashed the peaches so it was more like a peach jam inside and although everyone agreed it was good, I’m sure everyone forgot about it the very next day. The next cobbler I made I stepped up my game. It was my Grammie’s birthday and she wanted a dessert with Alaskan blueberries (If you haven’t had them they will change your world and you will never eat a lower forty-eight blueberry again) and I wanted to make something with peaches. I found Martha Stewart’s blueberry peach cobbler recipe and it is fan-freaking-tastic. The sweet peaches are paired with tangy blueberries and this duo of flavors is accentuated by the hint of lime and ginger. The biscuits are sweet and dense and crumble into the filling with every bite.
- 2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
- 1 cup blueberries, (about 1/2 pint)
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons packed light-brown sugar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon finely grated, peeled fresh ginger
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup cold unsalted butter, (1 stick), cut into small pieces
- 1 tsp vanilla extract
- 1 cup plus 2 tablespoons heavy cream, plus more for brushing
- Sanding sugar, for sprinkling
- Preheat oven to 375 degrees. With racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lime juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
- Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
- Add vanilla extract into the cream; stir with a fork to combine. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 1o equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
- Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.
(adapted from http://www.marthastewart.com/344005/peach-blueberry-cobbler)
Remember!!!!!! DONT OVER MASH THE PEACHES! I would go heavy on the ginger and lime, the hint of the flavors was there but they could have been stronger. I also never bake with salt or salted butter so you can leave out the salt.