I know I am pushing it here a bit (date-wise) with this dessert, but the last of the berries and stone fruit are hanging around the market and I am going to take advantage while I can. I am a recent cobbler convert (you all know my heart belongs to pie) but cobblers are so tasty, and admittedly a bit easier to make: especially when you top them with drop biscuits like these guys
My column at Food52 is still going strong! I've been on a yeast baking kick over there, check it out.
I spent a day cruising around Brooklyn devouring baked goods (and taking photos!) with the ladies of Ovenly for King Arthur's Sift. Such a great day!
and I contributed a few photos to the most recent issue of Taproot.
End of Summer Cobbler
makes one 10-inch cobbler
Peaches and blueberries are a perfect pair in this simple cornmeal-biscuit topped cobbler. Baking this cobbler at a high temperature allows the biscuits to cook all of the way through without getting dry, while warming the fruit just enough that it releases its juices.
3 cups blueberries
3 medium peaches, pitted and chopped into 3/4-inch pieces
1/3 cup granulated sugar
1 vanilla bean, seeds scraped
1 tablespoon cornstarch
zest and juice of one lemon
1 cup flour
1/4 cup cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
1/2 cup buttermilk
1/2 teaspoon vanilla
2 tablespoon heavy cream
1 tablespoons turbinado sugar
Position a rack in the center of the oven and preheat to 400º.
For the filling: Add the sugar, vanilla bean seeds, and lemon zest to a large bowl. Use your fingers to evenly rub the zest and vanilla beans into the sugar. Add the cornstarch and salt then add the berries, peaches, and lemon juice and stir gently to combine.
For the biscuits: Stir the flour, cornmeal, sugar, baking powder, baking soda, and salt together. In a separate bowl whisk the butter, buttermilk, and vanilla together. Add the wet ingredients to the dry ingredients and stir gently until just combined.
Pour the filling into a 10-inch pie pan (or cake pan) then dollop the biscuit mixture over the top in 8 even pieces. Brush them with the heavy cream, then sprinkle the turbinado sugar over the top. Put the pie pan on a baking sheet to catch any drips. Bake until the biscuits are golden and cooked through and the fruit juices bubble, 20-25 minutes. Serve with ice cream.