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Peach and Raspberry Cobbler
(recipe, David Lebovitz)
Few can resist warm fruit cobbler accompanied with a big melting scoop of ice-cold vanilla ice cream. Feel free to substitute any berries you like, such as blueberries or pitted cherries. If your peaches are quite sweet, reduce the sugar to 1/4 cup.
This is a terrific dessert to make in the summer since it requires little effort. There’s no need to roll out the biscuits; the dough is simply dropped over the fruit and leisurely baked while you enjoy the great outdoors.
- 3 lb. peaches, peeled and pitted
- ⅓ cup sugar
- 2 tsp. flour
- 1 tsp. vanilla extract
- A squeeze of fresh lemon juice
- 6 oz. fresh raspberries
- 1½ cups flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 2 tsp. sugar, plus more for sprinkling on top
- 4 Tbsp. unsalted butter, frozen
- ⅔ cup buttermilk
- 1 large egg
- 1 tsp. milk
- Preheat the oven to 375 degrees.
- Make the filling by slicing the peaches into ½-inch slices. Mix in a large bowl with the ⅓ cup sugar, 2 teaspoons flour, vanilla, lemon juice, and raspberries.
- Transfer the fruit to a 2-quart baking dish and bake for 40 minutes, stirring once or twice while baking. (Place foil underneath to catch any dripping juices.)
- Make the biscuits by sifting together the flour, baking powder, baking soda, salt, and 2 teaspoons sugar in a large bowl. Using a large cheese grater, grate the butter into the dry ingredients. Stir in the buttermilk until the mixture is just moistened, but do not overmix. Spoon the batter over the fruit in six equal-sized mounds.
- Mix the egg yolk with the milk and brush over the tops of the biscuits. Sprinkle biscuits generously with extra sugar and bake until the biscuits are golden brown on top, about 20 minutes more.
Check out David Lebovitz's article on the power of summer desserts.