Biscuits – they are my kryptonite. I wish I had a faster metabolism so that I could happily shovel biscuit after biscuit into my mouth with no remorse. Flaky, buttery biscuits are the most perfect comfort food that I can think of. Pulling warm, pillow-like puffs of dough out of the oven is one of life’s simplest pleasures. Take it up a notch by pairing biscuits with sweet, seasonal fruit. Try this cobbler with peaches and blackberries.
This cobbler came to be because my aunt from Minnesota came to visit this Memorial Day weekend. We love to spoil her with some great food when she is in town. She has a busy life and rarely has time to cook for herself. When it comes to dessert, she almost always leans toward something fruity. I wanted to make sure that this dessert was as comforting and welcoming as possible. To make this cobbler, I bake ripe peaches and tart blackberries under a bed of soft biscuits. And these biscuits are top notch! They have a crispy, golden crust and melt into one another in the oven. But the best part of this recipe – you don’t even have to peel the peaches!
You will need a few basic tools to make this cobbler – a pastry cutter, an ice cream scoop, and your hands. The pastry cutter will help you break up the butter to reach the perfect consistency for your biscuit dough. Your hands are going to be your best tool when it comes to adding the cream to the dough. I have tried making this dough every which way, but I find that finishing the mixing with your hands is always the easiest. Finally, I use a large ice cream scoop to spoon the biscuit batter over the fruit. This ensures that all of the biscuits will be roughly the same size. Your cobbler will cook more evenly and look a lot more presentable.
Buttery, flaky biscuits piled over sweet summer peaches and blackberries
1 hour 20 mins
For the Fruit
- 6 large peaches, pitted and sliced into eighths
- 2 cups fresh blackberries
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
For the Biscuit
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ stick cold unsalted butter, diced
- 1 cup heavy cream
- 1 large egg, beaten with 1 tablespoon of water
- Powdered sugar, for dusting
For the Fruit
1. Preheat the oven to 375°F. Combine the peaches, blackberries, sugar, and flour in a large bowl. Pour the fruit into a 9 by 6-inch baking dish.
For the Biscuit
1. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the butter and, using a pastry cutter, mix in the butter until the mixture is crumbly and the butter is the size of peas. Stir in the heavy cream and mix until the dough comes together.
2. Using an ice cream scoop, scoop balls of dough over the fruit to cover. Brush the biscuits with the egg wash and place the baking dish on a large rimmed baking sheet. Bake for 45 minutes to 1 hour, until the biscuits are golden brown and the fruit is bubbling. Remove from the oven and let cool for 20 minutes. Dust the tops with powdered sugar and serve warm.