Peaches are already so gorgeous here and although my friend Catherine made us a peach blueberry pie this week, I hadn’t had enough so had to make a cobbler for dinner with my parents. I used Karen Barker’s (“Sweet Stuff”) recipe as a jumping off point – basically used her biscuits – but improvised my own fruit. It was AMAZING with vanilla ice cream and even left over by itself eaten out of the dish.
5 – 6 peaches (about 2 ½ lbs.)
1 – 2 pints blueberries, blackberries and/or raspberries
½ cup sugar
1/8 teaspoon salt
few shakes nutmeg
3 tablespoons flour
zest of one lemon
1 cup whole wheat flour
1/3 cup cornmeal
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 ½ teaspoons sugar
5 tablespoons butter, chilled and cut into pieces
¾ cup buttermilk
Preheat oven to 375 degrees. Butter a 2 quart baking dish.
Prepare filling: peel peaches and cut into bite-sized pieces. Wash berries well. Toss fruit with next five ingredients and pour into baking dish.
Prepare biscuit topping: whisk together dry ingredients. Cut butter into the mixture until it resembles a coarse meal. Stir in enough milk to form a moist but not too sticky dough. Knead briefly on a floured surface. Roll out to about ½ “ thick and cut into biscuits.
Place biscuits on top of filling. Brush with a bit of milk or cream and sprinkle with sugar.
Bake for about 45 minutes, until fruit juices are bubbling and biscuits are brown. Serve warm with vanilla ice cream.