A seasonal, jammy fruit compote topped with a fluffy vanilla biscuit. August eating at its best.
Course Desserts
Cuisine American
Keyword Vegetarian
Essential Ingredient Peaches
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 4people
Calories 455kcal
Ingredients
Fruit Filling
4cupssliced ripe peachesabout 8 small
1cupfresh blueberries
4teaspoonscornstarch
3Tablespoonssugar
1Tablespoonfirmly packed brown sugar
1/4teaspoonculinary lavendercrushed
2teaspoonsfreshly-squeezed lemon juice
Biscuit Topping
1cupall-purpose flour
3Tablespoonssugar
1teaspoonbaking powder
1/8teaspoonfine sea salt
1/4cupunsalted butter
1/2cupwhipping cream35%
1/2teaspoonpure vanilla extract
2Tablespoonsturbinado sugar
Instructions
Preheat the oven to 375°F. In a large bowl combine the peaches, blueberries, cornstarch, sugars, lavender and lemon juice. Stir to mix, then spoon into a 9x9 baking dish (I use a Le Creuset square casserole).
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter until the pieces are the size of peas.
Tip the vanilla into the cup of cream, then pour the cream into the flour mixture. Stir with a fork until a soft and sticky dough forms.
Drop spoonfuls of the biscuit dough onto the fruit (about 6-8 lumps). Brush with a little additional cream or milk and sprinkle with Turbinado sugar.
Bake the cobbler until the fruit juices are bubbling and the biscuit topping is lightly golden. It bakes for about 45-55 minutes, depending on the oven. Cool slightly, then serve warm.
Notes
Vanilla ice cream, whipped cream or vanilla yogourt are all excellent toppings for this Blueberry Peach Cobbler.