Friday, August 22, 2008

Blueberry-Peach Cobbler with Cornmeal Biscuits

This is exactly what you want to make this weekend, am I right? It seems to me that blueberries have been fantastic this year. In early summer, we got Florida and some North Carolina berries, which were great. Then, by early August, the stores were full of New Jersey berries, most of which have been excellent too. The past couple blueberry seasons seemed kind of short and disappointing, so I've been loving this year's crops.

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 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

For biscuits:
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.


Lydia (The Perfect Pantry) said...

What is it about peaches and blueberries that makes it such a dynamite combination? It's got to be more than color -- though the color is spectacular. The balance of sweet and tart, I think, is just perfect.

Matt said...

It's been cool and breezy here in the suburbs of Chicago and this cobbler sounds perfect. Your picture of it nestled in the bowl is so comforting and inviting! This is on my short list to try along with your adaptation of Deborah Madison's fideos recipe.
Thank you!

Julie said...

Lydia: yup, some combos are just natural; and they say, "what grows together goes together," seasonally speaking.
Matt: It's too early for cool and breezy--bummer. Try the fideos! That's one of my all time faves.

Susan from Food Blogga said...

West Coast blueberries just aren't as good as East Coast ones, but lately we've been getting some beauties from the Pacific Northwest. And with your cornmeal biscuit topping, I'm really wanting to make this recipe before blueberry season is over.

Peter Conway said...

Made this recipe today. Absolutely wonderful. I love cobblers and tarts and this is a very good one. Love the lemon zest and yogurt as ingredients.

Julie said...

Peter: I'm so glad you liked it! I need to make this again soon. Thanks for your comment.