Staying In: A Cobbler That Makes the Most of Summer Fruits
When it comes to summer fruits, we can never quite have enough. But what happens if you really did go overboard and buy too many? One solution is to turn them into some kind of fresh and tart baked good. Mike's Organic, an online marketplace that delivers straight from a network of local farms, shared this recipe for a Blueberry Peach Cobbler that makes the most of what's best to eat right now.
Mike is delivering exclusively to Related residents in New York City; check the Related Connect App to find out if the delivery service is available in your building.
∙ 1 ½ lbs fresh or frozen peaches, cut into thick wedges
∙ 1 oz fresh or frozen bluberries
∙ 1 oz fresh or frozen raspberries
∙ ¼ cup coconut sugar
∙ ¼ cup granulated sugar
∙ 1 ½ tbsp cornstarch
∙ 4 tbsp bourbon, optional
∙ 2 tsp vanilla extract
∙ 1 tsp cinnamon
∙ 1 ½ cups all-purpose flour
∙ 2 tbsp granulated sugar, plus 1 tablespoon for sprinkling
∙ 2 ½ tsp baking powder
∙ 6 tbsp unsalted butter, cut into small pieces
∙ ½ cup whole milk (plus 1 teaspoon for glazing biscuits)
1. Preheat oven to 400˚F. Then in a bowl, toss and combine the fruit, sugar, cornstarch, cinnamon, bourbon and vanilla. Pour the mixture into a 9-inch cast iron pan.
2. In a medium bowl, add the flour, sugar, baking powder, butter. With clean hands, crumble together the ingredients until the butter is like sand. Then mix in the milk until the dough comes together and forms a ball. Place the dough onto a floured work surface and pat the dough into a circle, about 1-inch thick. Using a 3-inch round cutter, cut out 6 pieces of the biscuit dough and set them on top of the fruit mixture.
3. With a pastry brush, glaze the biscuits with the remaining milk and sprinkle liberally with remaining sugar. Then place the cobbler into the oven to bake until biscuits are golden brown and cooked through underneath, about 30-35 minutes.
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