Unlike my blueberry pie earlier in the season, a cobbler like this is hardly any work at all. If you're a biscuit person like me, the cobbler is your go-to dessert. Not excessively sweet, and wholesome in its own way, you shouldn't seek out an occasion to bake one. Double this recipe and use a 9 x 13 dish if you have a crowd, or make it as written for just two of you since it reheats fine.
If cobblers don't happen to be your bag, how about a (frankly fabulous-sounding) chiffon pie, tangy whole wheat pancakes, fresh blueberry scones, buttery blueberry crumb bars, or better-for-you muffins? And if those recipes from other wonderful bloggers aren't enough, check out the Sugar High Friday blog event round up here. The theme was berries! I totally missed this one, but there are about 85 tasty berry desserts from food bloggers for you to peruse. Enjoy!
Blueberry-Peach Cobbler with Cornmeal Biscuits
I combined and adapted two recipes from cooksillustrated.com to create this dish. Serve with whipped cream, ice cream or sweetened Greek yogurt. It makes a nice breakfast too.
Update: I've also made this using 1/2 cup of buttermilk in place of the yogurt. If you have fresh ginger, you can throw in about a tablespoon (finely chopped) with the fruit.
For fruit filling:
3 large firm-ripe peaches
1/4 cup sugar
1 Tbs. cornstarch
1 Tbs. lemon juice
1/4 tsp. salt
2 cups fresh blueberries
1 cup minus 3 Tbs. AP or white whole wheat flour
3 Tbs. cornmeal
3 Tbs. plus 1 tsp. sugar, divided
3/4 tsp. baking powder
1/2 teaspoon lemon zest
1/4 teaspoon baking soda
1/4 teaspoon salt
4 Tbs. unsalted butter, cut into cubes and chilled
1 (6-oz.) container flavored yogurt, such as honey, vanilla or lemon
Preheat oven to 425 degrees and place oven rack in lower middle position. Remove peach skin with a vegetable peeler, halve, pit and remove any dark flesh from pit area (If your peaches are on the soft side, it’s better to peel them by blanching instead). Cut each half into 4 to 6 wedges, toss with sugar in a large bowl and set aside for 30 minutes. Transfer peaches to a strainer set over a bowl and drain thoroughly. In a small bowl, whisk together 1/4 cup of drained peach juice (discard extra), cornstarch, lemon juice and salt. Toss with peach slices and blueberries and transfer to an 8 x 8 baking dish. Bake 10 minutes.
Meanwhile, make the biscuits: whisk together the flour, cornmeal, baking powder, lemon zest, baking soda and salt. Add chilled butter and work it into the flour mixture with your hands to create a loose, shaggy mixture. Fold in yogurt until flour is moistened (will still appear rather loose). With floured hands, form dough into 6 equal lumps. Arrange biscuit lumps on top of hot fruit, spacing them close together, but not touching, about 1/2-inch apart. Sprinkle remaining teaspoon of sugar over dough. Return to oven and bake 17 to 20 minutes, or until biscuits are lightly browned and cooked through. Cool on a rack for 20 minutes and serve warm.