Peach & Blueberry Cobbler
Summer is in full swing and us foodies know exactly what that means: fresh produce! I’m not just talking fresh from the super market. I’m talking ‘step outside into your garden and pick-your-own’ fresh. Farmers markets are popping up along the sides of streets and veggies are plentiful. What better way to put them to use than to cook and bake with them!
I picked up some local blueberries and peaches and knew exactly what I wanted to make. I had in mind a cobbler or berry crisp of some sort. I wanted them baked so that their natural flavors would run and mix into a sweet fruit juice at the bottom of the pan. Originally, I had in mind a pie crust bottom with a cinnamon-brown sugar and oat mixture on top; kind of like a crumble. I quickly changed my mind when I found this recipe. It stole my heart and I knew exactly what shape I would use for the crust. It also helped that I had the same exact pan in my cabinet! The top crust is biscuit-like and flaky with an added sweetness from the sugar. (I topped it off with a bit more sugar before I stuck it in the oven, too.)
As much as baking in the summer can be hot and sticky, I love it. I love the smells of fresh fruits and vegetables mixed with seasons and spices coming together. I have an overstock of cucumbers, zucchinis, yellow squashes, and eggplant right now so baking this week is a must! That being said, I’m always on the hunt for new recipes… any suggestions/recommendations? What’s your favorite dessert to make during the summer?
Blueberry & Peach Cobbler
adapted from Sweetfineday
- 1 3/4 cup flour
- 1 Tablespoon baking powder
- 3 Tablespoons sugar
- 1/2 teaspoon salt
- 5 Tablespoons butter
- 1/2 cup half & half
- 4 nectarines, pitted and cut into 1/2-inch cubes
- 1 1/2 cup blueberries
- 2 Tablespoons sugar
- 2 Tablespoons flour
Directions:
Mix the flour, baking powder, sugar, salt and butter together in an electric mixer with the paddle attachment on low speed until the butter is mostly incorporated into the flour. Pour in the half & half and mix just until a dough forms. Roll the dough on a well-floured surface to about 1/2-inch thickness. Cut into 2-inch shapes (I did squares, but anything will do, or even just tear the pieces by hand into random shapes) and set aside.
Preheat the oven to 350 degrees. Mix the remaining ingredients together in a large bowl, then pour into a baking dish just big enough to comfortably hold all the fruit. I used a 10-inch round, 1-inch deep ceramic dish, but anything else will do. Arrange the cut biscuit dough on the top of the fruit, leaving a few small spots uncovered. Put the dish on a baking sheet (it will most likely bubble over) and bake in the preheated oven for about 45 minutes, or until the biscuits are golden and the fruit is bubbling. Let cool a bit before serving.