Last updated on August 2nd, 2016
This old-fashioned dessert plays all the right notes for me. It’s a sexy symphony of fresh blueberries and peaches, baked beneath “cobblestones” of slightly-sweetened biscuit dough. I can’t imagine a better finish for a mid-summer dinner party.
Note: In the following step-by-step, you’ll see that I peeled my fuzzy-skinned “Eastern” peaches. If peeling fruit isn’t your idea of a good time, feel free to substitute nectarines. Nectarines have smooth skins that will not fall off during baking.
Another Note: As cobbler’s go, this one isn’t particularly sweet. For sweet-toothed bakers, feel free to increase sugar by 1/4 cup.
Yadda, yadda, yadda.
ZinG! PoW! ka-BOOM!
Let’s make this timeless temptation:
Tip 1/2 cup sugar into a big bowl…
And stir in 2 tablespoons of ground “instant” or “minute” tapioca. In my experience, ground tapioca is the best thickening agent for fruit juices. But you can certainly substitute an equal amount of corn starch.
Then add the grated zest of a lemon. I hope you have a microplane zester.
Using your impeccably clean fingers, rub the lemon zest and sugar together until perfumed.
Next, take 2 pounds of fresh, local peaches…
And peel them. In the dark days, I blanched (boiled and chiledl) my peaches so their skins would slip off. Today I take the easy road, and peel the fruit with a serrated peeler. Serrated peelers are available at every kitchen supply store, or you can order one, as I did, from this online source.
Cut the peaches into 1/2-inch-thick wedges.
Then tip the peaches and 4 cups of blueberries into the sugar mixture, and gently toss to coat with a green spatula. Let the fruit macerate (exude its juices) for 10 minutes.
While the fruit is doing its thing, prepare the cobblestone topping:
In a medium-size bowl, whisk together 2 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, and a pinch of salt.
Add 1 stick (1/2 cup or 113g) of cold, diced butter…
And press the flour and butter together with your fingers until the mixture resembles coarse oat meal.
Alternately, you could cut the butter into the flour with a pastry-blending gadget. Or, you could use the “pulse” button on your food processor. Just don’t over-process, or you’ll end up with hockey pucks not biscuits.
Add 1 cup of milk to the dry ingredients…
And mix everything together with a spoon. The dough will be wet and sticky.
Pour the fruit and all of the accumulated juices into a greased 9×13 baking dish…
And top the the works with cobblestones of dough. For the prettiest effect, space the “stones” 1 1/2- to 2-inches apart. They’ll spread out as they bake.
These next 2 steps are entirely optional, but they will lend color and flavor to the biscuit topping:
Brush the dough with a little cream (or use plain milk)…
And give ’em a light sprinkling of granulated or Demerara sugar.
Bake at 375°F until the fruit juices bubble and the dough colors — 50-55 minutes.
Serve warm, alongside a scoop of vanilla ice cream or sweetened whipped cream.
Where’s my ice cream? Well, it’s still in the fridge. Obviously I’m watching my weight.
Here’s the printable:
An old-fashioned dessert for a mid-summer dinner party. Serve warm with ice cream or sweetened whipped cream. Leftovers are delicious for breakfast!
- 1/2 cup sugar
- 2 tablespoons ground tapioca or cornstarch
- The grated zest of 1 lemon
- 2 pounds ripe peaches, peeled and sliced 1/2-inch thick
- 4 cups fresh blueberries
- 2 cups all purpose ("plain") flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup/113g) cold butter, diced
- 1 cup milk
- A brushing of milk or cream, and a sprinkling of plain or Demerara sugar
- Center the oven rack; preheat the oven to 375°F. In a large bowl, whisk together the sugar and tapioca (or cornstarch). Then add the lemon zest, and rub it into the sugar mixture with your fingers. Add the fruit, and toss gently with a spatula until coated. Set aside.
- In a medium-size bowl, whisk together the flour, sugar, baking powder, and salt. Then add the diced butter. Using your fingers, a large fork, or a pastry-blending gadget, rub or cut the butter into the flour mixture until it resembles coarse crumbs. Add the milk and stir briefly until a wet, sticky dough develops.
- Tip the fruit and its accumulated juices into a greased 9x13 baking dish. Top with clumps of dough, spaced 1 1/2- to 2-inches apart. For the best taste and flavor, top the dough with a brushing of cream (or milk), and a light sprinkling of plain of Demerara sugar. Bake until the juices bubble and the biscuits brown -- 50-55 minutes. Serve warm, alongside vanilla ice cream or sweetened whipped cream.
Note: Feel free to use ripe nectarines -- peeled or unpeeled -- instead of fuzzy-skinned peaches.
Love fruit cobblers? You can let me know by leaving a comment. And do feel free to play around with the ingredients. You might like to add some chopped mint to the sugar-and-lemon mixture.
Linda Stone says
I make a very similar cobbler with peaches and blueberries, but also include rhubarb. I keep it not-too-sweet and it is really good ;o)
Mary in Iowa says
Within 5 minutes, I have 2 peach cobbler recipes. Weekend Kitchen from NPR has peach-blackberry cobbler with a tad of bourbon in the peach sugar mixture, with sliced almonds sprinkled over the top. I was thinking amaretto would be lovely. And now, here you are with another temptation. Decisions, decisions. I may try this with frozen blueberries. My garden berries came and went over a month ago. Raspberries are just starting to form, and my favorite summer dessert is peaches and red raspberries over almond shortcakes. A little–okay, a lot–of whipped cream doesn’t hurt a thing either.
Beverly, zone 6, eastern PA says
Every photo is luscious. You are a national treasure.
I had planned to use some very nice peaches in a Clafoutis, but I am rethinking my plan now. Your cobbler looks divine.
patricia skinner says
Good Grief, my printer did not want to print but I wanted this recipe!! Thank you, I cannot wait to try this one out. Yes, I persisted and printed the recipe.
Carol Maiello says
Dear Kevin-I shall be trying this beauty-Kevin-I am SO in love with you and your WONDERFUL blog-The humor plus the love and GREAT ideas-Thanks soooooo much( rhubarb sauce-to die for!) love you
Addie in FL says
Well, Kevin, I think I’ll have to ditch my old “Miracle Cobbler” recipe in favor of yours – it’s beautiful and looks delicious. And I’ve recently found a produce stand that not only sells incredible tomatoes and other veg, but the best peaches (from SC) I’ve ever tasted, including the Georgia ones I had some years ago.
I’m afraid I’ll have to substitute Stevia Baking Blend for the sugar, however, since I’m really having to watch my sugar intake.
Thanks so much for all you do!
Yum! And not too difficult to make totally plant based, substitutes available for milk n butter. Alas, I’m watching my weight but maybe next weekend, after a but more time on the dreaded elliptical.
Marjie T. says
I stopped peeling peaches eons ago…The skins are just fine, in my view, when they are baked into the cobbler or crisp and they increase the nutrition as well. Makes baking even easier.
Julie R says
This looks like the perfect summer dessert. I like the idea of putting rhubarb in it also, yum. Kevin, if you are missing out on having ice cream with this dessert or any other dessert, you can always substitute ice cream with frozen yogurt. To me, it is just as good. But my hubby prefers ice cream, so we usually have both ice cream and frozen yogurt on hand.
Hi Kevin, Your cobbler recipe in today’s blog came along at the right time for me. I had peaches that really needed to be used or else and blueberries. Great recipe. I added my own touch. To wit: a pinch of cinnamon to the fruit. I’m not fond of a strong cinnamon taste but a pinch added a little something. To anyone else I’d say “to taste.”
I’ve made several of your past recipes and have been really pleased with the results Thanks very much.
BTW did I read somewhere along the way that you live up the Hudson? My son and daughter-in-law live in Cornwall just up from West Point–beautiful country.
Blah blah blah? Ping kapow? Now, Kevin, did you forget to edit before hitting Send?!
Kevin Lee Jacobs says
Hi Terry – Thanks so much for trying my recipes. Yes, the addition of cinnamon would be welcome in this cobbler. Enjoy!
Hi Reeni – I don’t write recipes like normal people do. Unfortunately!
I’m not a desert fan but I tried the blueberry peach cobbler with the help of my sons. It came out perfect and I can’t stop eating it. Thanks Kevin!
Kevin Lee Jacobs says
Hi Funmi – So glad the cobbler worked out for you. Addicting, yes!
I love fruit cobbler but have not had a decent juicy peach this year! I will use your recipe with rhubarb and blueberries and increase the sugar as you suggest. Thanks!