Peach and Berry Cobbler

Total Time:
1 hr 35 min
Prep:
25 min
Inactive:
10 min
Cook:
1 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • For the biscuits:
  • 6 tablespoons cold unsalted butter, cut into small pieces, plus more for the dish
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream, plus more for brushing
  • Coarse sugar, for sprinkling
  • For the filling:
  • 3 pounds peaches (about 9 medium), pitted and sliced 1/4 inch thick
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • Grated zest and juice of 1/2 orange
  • 1 teaspoon pure vanilla extract
  • 1 6 -ounce container raspberries
  • 1 6 -ounce container blueberries
Directions
  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Make the biscuits: Whisk the flour, granulated sugar, baking powder, nutmeg and salt in a medium bowl. Add the butter and work it in with your fingers until it is in pea-size pieces. Stir in the heavy cream until the mixture just comes together into a shaggy dough. Turn out onto a floured baking sheet and pat until 1/4 inch thick; freeze until firm, about 10 minutes.

  • Make the filling: Toss the peaches, granulated sugar, cornstarch, orange zest and juice, and vanilla in a bowl until the peaches are coated. Gently stir in the berries. Transfer to the prepared baking dish.

  • Cut out circles from the cold dough using 2 1/2-inch cookie cutters. Arrange the circles on the fruit mixture; brush with heavy cream and sprinkle with coarse sugar. Bake until the biscuits are golden brown and the filling is bubbling, 50 minutes to 1 hour. Transfer to a rack and let cool.

  • Photograph by Con Poulos


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