Summer Peach and Blueberry Cobbler
 
 
A super fruity summer peach and blueberry cobbler topped with homemade biscuits - perfect with dollops of vanilla ice cream or homemade whipped cream for dessert on a hot day.
Yield: 8-10 servings
Ingredients
For the cobbler biscuits
  • 2½ cups (350 g) all purpose flour
  • 6 tbsp (75 g) sugar
  • 2.5 tsp baking powder
  • ½ tsp kosher salt
  • 10 tbsp (140 g) unsalted butter, cold, cut into 8 pieces
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • ½ cup (120 g) heavy cream
  • ¼ cup (60 g) whole milk
  • 1 tsp vanilla
For the cobbler filling
  • 8 cups (1 kg) fresh blueberries
  • 3 cups (680 g) thinly sliced, unpeeled fresh peaches
  • ¾ cup (150 g) sugar
  • 3 tbsp + 2 tsp (30 g) cornstarch
  • 1 tbsp grated lemon zest
  • ¼ tsp kosher salt
  • 1 large egg yolk, for egg wash
  • 2 tsp demerara sugar
Instructions
For the cobbler biscuits
  1. In a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder, and salt. Mix until just combined. Add in the butter and mix for 30 seconds on low speed to break down the butter.
  2. In a separate bowl, whisk together the egg, egg yolk, cream, milk, and vanilla. With the mixer running on low, slowly pour in the egg-milk mixture. Mix for 15-20 seconds or until the dough just starts to come together.
  3. Remove the bowl from the stand mixer and turn it with your hands to mix, incorporating any loose flour at the bottom of the bowl.
  4. Pour the dough onto a lightly floured work surface and pat into a 9-inch circle. Use a 3-inch circle cutter to cut the dough into 12 biscuits, re-rolling the scraps as necessary. Set aside while you prepare the cobbler filling.
For the filling
  1. Heat oven to 350F.
  2. In a medium saucepan, combine half the blueberries, all of the peaches, the sugar, cornstarch, lemon zest, and salt. Cook over medium heat, stirring, until the fruit starts to break down and the mixture thickens, about 3-5 minutes. Remove from the heat and stir in the remaining blueberries. Pour into a 9x13-inch baking dish. Top with the biscuits.
  3. In a small bowl, whisk the egg yolk and then use a pastry brush to brush it onto the top of the biscuits. Sprinkle with the demerara sugar.
  4. Bake for 1 hour, rotating the pan halfway through, until the filling is bubbling all over and the biscuits are golden.
  5. Remove from the oven and let cool for at least 30 minutes before serving.
Notes
Recipe from Pastry Love
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/06/summer-peach-and-blueberry-cobbler.html