I like to make my blueberry and peach cobbler in a large cast iron skillet, then find the smallest spoon in the house, and eat it straight out of the pan. It’s utterly satisfying.
This blueberry and peach cobbler begs for a dollop of vanilla ice cream or a drizzle of cream. I don’t add a lot of sugar in this recipe for that reason – plus, it also allows for the natural sweetness of the fruits to shine through. If your peaches or blueberries are a tad on the tart side, feel free to increase the sugar by a couple of tablespoons. Otherwise, just do what I do - serve it with a spoonful of sweet (ice) cream to balance out the tartness.
Favorite Blueberry & Peach Cobbler
Serves 6-8; 1 hour cook time
2 cups (about 200g) blueberries
2 cups (about 450g) peaches, sliced (about 4-5 yellow peaches)
1/3 cup (66g) granulated white sugar
2 tablespoons all-purpose flour (or cornstarch)
¼ teaspoon kosher salt
1 teaspoon lemon zest, freshly grated
1 tablespoon freshly squeezed lemon juice
1 ½ cups (180g) all-purpose flour
2 tablespoons granulated white sugar
2 teaspoons baking powder
½ teaspoon kosher salt
6 tablespoons (85g) cold unsalted butter, cut into small cubes
¾ cup (6oz) cold heavy cream
1 tablespoon heavy cream
1 teaspoon demerara sugar
Vanilla ice cream, optional
8x8-inch baking pan, 9-inch pie plate, or 10-inch cast iron skillet
Baking sheet or aluminum foil, to catch drips
Arrange a rack in the middle of the oven, and heat oven to 375°. Coat your baking pan or skillet with a touch of butter.
Prepare the fruit – wash the fruit; peel (optional), de-seed, and slice the peaches.
In a bowl, gently combine together the blueberries, peaches, granulated white sugar, flour or cornstarch, kosher salt, lemon juice, and lemon zest.
Transfer the fruit mixture to your baking dish – it should be halfway to three-quarters full.
In a second bowl, mix together the ingredients for the cobbler topping: all-purpose flour, granulated white sugar, baking powder, and salt. Cut in the butter cubes into the flour mixture (easier to do with your hands) until the mixture resembles a coarse (sandy) meal. Slowly drizzle in the heavy cream, and gently combine together until the ingredients are just moistened. It should feel loose, yet the dough should hold together when you shape it.
Gently shape patties out of the dough – about 2 to 3 inches in diameter and ½ inch thick. Arrange them over the top of the fruit – there should be a bit of visible fruit around the patties.
Brush the cobbler dough with the 1 tablespoon of heavy cream and then sprinkle them with the demerara sugar. Place the cobbler pan or skillet on a rimmed baking sheet to catch drips – alternatively, place aluminum foil underneath the pan in the oven.
Bake for about 35 to 40 minutes until the topping is golden brown, and the juices are bubbling in a thick manner around the cobbler topping.
Let the blueberry and peach cobbler cool slightly. Serve warm, with fresh cream or vanilla ice cream on top (optional).
Cobbler can be stored in the refrigerator for up to 2 days.
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