Vanilla Peach-Blueberry Cobbler
By Sur La Table
Images
Serves
Makes 8 servings
Ingredients
Filling:
7 large ripe peaches cut into thin wedges, divided
1 cup fresh blueberries, divided
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon vanilla paste
1 tablespoon cornstarch
Biscuit Topping:
2 cups all-purpose flour
1/4 cup granulated sugar
2-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter; cut into 1/2-inch cubes
1 cup chilled heavy whipping cream
Egg Wash:
2 tablespoons heavy whipping cream
1 large egg, lightly beaten
Granulated sugar or coarse sugar, for garnish
7 large ripe peaches cut into thin wedges, divided
1 cup fresh blueberries, divided
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon vanilla paste
1 tablespoon cornstarch
Biscuit Topping:
2 cups all-purpose flour
1/4 cup granulated sugar
2-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter; cut into 1/2-inch cubes
1 cup chilled heavy whipping cream
Egg Wash:
2 tablespoons heavy whipping cream
1 large egg, lightly beaten
Granulated sugar or coarse sugar, for garnish
Procedure
Preheat oven to 350 degrees and place a rack in the center. Lightly butter a 9 inch glass or stoneware baking dish and set aside.
To prepare the fruit mixture: Combine 6 peaches, ¾ cup blueberries, sugar, lemon juice, vanilla and cornstarch in a large mixing bowl, tossing well to coat. Transfer the fruit mixture and any accumulated juices in the prepared baking dish set aside.
To prepare the biscuit topping: Combine flour, sugar, baking powder. Toss cold butter pieces in with dry ingredients. Using a pastry blender, cut the butter into the dry ingredients until the butter pieces are the size of hazelnuts. Add cream and stir just until the dough holds together in small, thick clumps. Use a silicone spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough. Chill until butter is firm before using. Scatter the cold dough across the surface of the baking dish in a ½” to 1” thick layer.
Combine egg wash ingredients and brush evenly across the biscuit dough. Top with remaining peach slices and 1/4 cup blueberries and sprinkle evenly with sugar to garnish.
To Bake: Place the assembled cobbler on a rimmed baking sheet and place in preheated oven. Bake until the fruit mixture begins to bubble up and thicken and the biscuits turn a light golden brown in color, about 45 to 50 minutes. Remove the cobbler from the oven and allow to cool for 10 minutes before serving.
To prepare the fruit mixture: Combine 6 peaches, ¾ cup blueberries, sugar, lemon juice, vanilla and cornstarch in a large mixing bowl, tossing well to coat. Transfer the fruit mixture and any accumulated juices in the prepared baking dish set aside.
To prepare the biscuit topping: Combine flour, sugar, baking powder. Toss cold butter pieces in with dry ingredients. Using a pastry blender, cut the butter into the dry ingredients until the butter pieces are the size of hazelnuts. Add cream and stir just until the dough holds together in small, thick clumps. Use a silicone spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough. Chill until butter is firm before using. Scatter the cold dough across the surface of the baking dish in a ½” to 1” thick layer.
Combine egg wash ingredients and brush evenly across the biscuit dough. Top with remaining peach slices and 1/4 cup blueberries and sprinkle evenly with sugar to garnish.
To Bake: Place the assembled cobbler on a rimmed baking sheet and place in preheated oven. Bake until the fruit mixture begins to bubble up and thicken and the biscuits turn a light golden brown in color, about 45 to 50 minutes. Remove the cobbler from the oven and allow to cool for 10 minutes before serving.
Vanilla Peach-Blueberry Cobbler
By Sur La Table
Serves
Makes 8 servings
Ingredients
Filling:
7 large ripe peaches cut into thin wedges, divided
1 cup fresh blueberries, divided
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon vanilla paste
1 tablespoon cornstarch
Biscuit Topping:
2 cups all-purpose flour
1/4 cup granulated sugar
2-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter; cut into 1/2-inch cubes
1 cup chilled heavy whipping cream
Egg Wash:
2 tablespoons heavy whipping cream
1 large egg, lightly beaten
Granulated sugar or coarse sugar, for garnish
7 large ripe peaches cut into thin wedges, divided
1 cup fresh blueberries, divided
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon vanilla paste
1 tablespoon cornstarch
Biscuit Topping:
2 cups all-purpose flour
1/4 cup granulated sugar
2-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter; cut into 1/2-inch cubes
1 cup chilled heavy whipping cream
Egg Wash:
2 tablespoons heavy whipping cream
1 large egg, lightly beaten
Granulated sugar or coarse sugar, for garnish
Procedure
Preheat oven to 350 degrees and place a rack in the center. Lightly butter a 9 inch glass or stoneware baking dish and set aside.
To prepare the fruit mixture: Combine 6 peaches, ¾ cup blueberries, sugar, lemon juice, vanilla and cornstarch in a large mixing bowl, tossing well to coat. Transfer the fruit mixture and any accumulated juices in the prepared baking dish set aside.
To prepare the biscuit topping: Combine flour, sugar, baking powder. Toss cold butter pieces in with dry ingredients. Using a pastry blender, cut the butter into the dry ingredients until the butter pieces are the size of hazelnuts. Add cream and stir just until the dough holds together in small, thick clumps. Use a silicone spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough. Chill until butter is firm before using. Scatter the cold dough across the surface of the baking dish in a ½” to 1” thick layer.
Combine egg wash ingredients and brush evenly across the biscuit dough. Top with remaining peach slices and 1/4 cup blueberries and sprinkle evenly with sugar to garnish.
To Bake: Place the assembled cobbler on a rimmed baking sheet and place in preheated oven. Bake until the fruit mixture begins to bubble up and thicken and the biscuits turn a light golden brown in color, about 45 to 50 minutes. Remove the cobbler from the oven and allow to cool for 10 minutes before serving.
To prepare the fruit mixture: Combine 6 peaches, ¾ cup blueberries, sugar, lemon juice, vanilla and cornstarch in a large mixing bowl, tossing well to coat. Transfer the fruit mixture and any accumulated juices in the prepared baking dish set aside.
To prepare the biscuit topping: Combine flour, sugar, baking powder. Toss cold butter pieces in with dry ingredients. Using a pastry blender, cut the butter into the dry ingredients until the butter pieces are the size of hazelnuts. Add cream and stir just until the dough holds together in small, thick clumps. Use a silicone spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough. Chill until butter is firm before using. Scatter the cold dough across the surface of the baking dish in a ½” to 1” thick layer.
Combine egg wash ingredients and brush evenly across the biscuit dough. Top with remaining peach slices and 1/4 cup blueberries and sprinkle evenly with sugar to garnish.
To Bake: Place the assembled cobbler on a rimmed baking sheet and place in preheated oven. Bake until the fruit mixture begins to bubble up and thicken and the biscuits turn a light golden brown in color, about 45 to 50 minutes. Remove the cobbler from the oven and allow to cool for 10 minutes before serving.