Peach-Berry Cobbler
A peach and berry cobbler with a spiced biscuit topping, from Chef Fiona Bohane.
Ingredients
For the Filling
- 3 pounds fresh peaches peeled and sliced
- 1 pint berries raspberries, blackberries and/or blueberries
- 1/2 cup light brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons white wine
- 1 pinch salt
For the Topping
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar plus 2 tablespoons reserved
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 6 tablespoons cold unsalted butter cut into cubes
- 2/3 cup kefir, buttermilk or heavy cream plus 2 tablespoons reserved
- 1 teaspoon vanilla
- ice cream for serving
Instructions
- Place all of the filling ingredients in a pot. Heat over medium-high heat, stirring occasionally, until the mixture comes to a simmer and the liquid becomes clear, 5 to 10 minutes.
- Turn off the heat and carefully transfer the filling to an 8x11 or 8x12-inch glass or ceramic pan.
- Preheat the oven to 375°F.
- While the filling is heating, mix together the flour, 1/3 cup sugar, baking powder, baking soda, salt, cinnamon and ginger. If you have a food processor, pulse the dry ingredients, then add the cubed butter and pulse until incorporated and no large chunks of butter remain.
- Transfer to a bowl, add 2/3 cup kefir and the vanilla, and gently mix with a wooden spoon until the batter just comes together.
- Using a spoon or your hands, place biscuits of dough on top of the filling. The topping will cover most of the filling; leave a small space between the biscuits to allow the heat to escape.
- Brush the tops of the biscuits with the reserved kefir and sprinkle with the reserved sugar.
- Bake for 40 minutes, until nicely browned and the biscuits are cooked through.
- Allow to cool for at least 30 minutes. Serve with ice cream.
Notes
Recipe by Chef Fiona Bohane. To peel peaches, cut an “x” in the bottom of each peach, just through the skin. Put them in a pot of boiling water for about 20 seconds (in batches if needed), then place in ice water to cool. The skin should come off easily. If fresh peaches are not available, use frozen: defrost them and follow the recipe from there.