SC Blueberry and Peach Cobbler
Ingredients
This is for a 10″ dish so adjust your fruit to fill your pan. Start with your pans covered with piecrust that has been slightly browned like for apple pie.
- 2 cups Certified SC Grown blueberries
- 2 lbs. (7 cups) Certified SC Grown peaches
- ½ tsp. ground cardamom
- ½ tsp. grated lemon zest
- 2 Tbsp. melted butter (not clarified)
- 5 Tbsp. sugar
- 2 cups + 1 Tbsp. cake flour
- 1 Tbsp. baking powder
- 5 Tbsp. unsalted butter in small pieces
- ¾ cup + 1 Tbsp. heavy cream
- Pinch of salt
Instructions
- Preheat the oven to 400°F.
- If using a homemade pie crust, line a 10-inch baking dish or pie plate with the crust and bake until lightly golden. Set aside.
- In a large bowl, combine the blueberries, peaches, cardamom, lemon zest, melted butter, sugar, and 1 tablespoon cake flour. Let stand for 5 minutes.
- Spoon the fruit mixture into the prepared baking dish.
- In another bowl, whisk together the cake flour, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream just until a soft dough forms.
- Roll the dough to about ¾ inch thick and cut into 3-inch rounds.
- Arrange the dough rounds over the fruit filling and brush with the remaining tablespoon of heavy cream.
- Bake for about 30 minutes, or until the filling is bubbling and the topping is golden brown.
- Serve warm
Notes
- Alternative Crisp Topping: Instead of the biscuit topping, combine 1¾ cups all-purpose flour, 1 cup packed brown sugar, and 1 teaspoon ground cinnamon in a bowl. Cut in 11 tablespoons cold unsalted butter until the mixture is crumbly. Stir in ½ cup finely ground blanched almonds and ½ cup finely crushed plain cookies (such as butter cookies or shortbread). Sprinkle evenly over the fruit filling and bake until the topping is golden brown and the filling is bubbling.
