Description
A delightful blend of fresh blueberries and peaches topped with flaky biscuits, perfect for dessert.
Ingredients
Scale
- 2 and 1/4 cups blueberries, fresh or frozen
- 4 and 1/2 cups peach slices, fresh (from 5–6 large peaches)
- 1/3 cup granulated sugar
- 3 tbsp brown sugar, packed
- 1/4 cup all-purpose flour
- 2 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp lemon juice
- 1/2 tsp lemon zest
- 3 cups all-purpose flour
- 3 tsp baking powder
- 3/4 tsp salt
- 1/3 cup + 1 tbsp granulated sugar
- 1/8 tsp cinnamon
- 3/4 cup salted butter, cold
- 1 cup buttermilk, cold
- 2 tbsp heavy cream, for brushing
- 1 tbsp raw sugar, for sprinkling
- 1/4 tsp cinnamon
Instructions
- Mix Fruit Filling: Start by mixing fresh blueberries and sliced peaches in a bowl. You should smell the sweetness of the fruit as they mingle. This helps to evenly coat the fruit with sweetener and spice. Handle the fruit lightly to avoid bruising.
- Prepare Biscuit Dough: In another bowl, whisk together gluten-free flour, baking powder, and salt. This aerates the mix, creating light biscuits. Do not overmix to prevent dense biscuits.
- Add Cold Butter: Cut in cold butter until the mixture resembles coarse crumbs. You will feel the clumps of butter while leaving small pieces visible, creating flaky layers when baked.
- Stir in Milk: Pour in cold buttermilk and stir just until combined. The batter should be slightly sticky and lumpy. This moisture keeps the biscuits tender, so avoid overmixing.
- Assemble Cobbler: Spread the fruit filling evenly in a baking dish. Then dollop the biscuit batter on top in rustic blobs, ensuring to not squish them down for proper rising.
- Bake & Bliss Out: Bake the cobbler in the oven until golden brown and bubbly. The aromas will fill your kitchen. Check towards the end of the bake time to ensure a perfectly set filling, watching the crust closely to avoid burning.
Notes
- Storage Tips: Store leftovers by letting them cool to room temperature before covering and placing them in the fridge for 2-3 days.
- Expert Tips: Use cold butter and buttermilk for flaky biscuits.
- Chill the biscuit dough for about 30 minutes before baking for a flakier texture.
- When using a biscuit cutter, press straight down without twisting to encourage even rising.
- Reheat in the oven at 350 degrees F for 10-15 minutes or until warmed through.
- Serve warm with vanilla ice cream or pair with whipped cream. Garnish with fresh mint leaves for added flavor.
- Substitute blueberries with blackberries or cherries without changes.
- Use frozen peaches, diced before cooking, in place of fresh peaches.
- For an alternative flavor, add a pinch of cardamom or replace blueberries with raspberries for a tangy twist.
- Select ripe, fresh peaches for optimal flavor.
- Substitute unsalted butter for salted butter if preferred.
- Use regular milk or vegan buttermilk as an alternative to buttermilk, adjusting for vegan recipes.
Nutrition
- Serving Size: 1 serving
- Calories: 501
- Sugar: 34g
- Sodium: 560mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 49mg