Hot Mess Peach-Blueberry Cobbler
Hot Mess Peach-Blueberry Cobbler
I once fell in love with a stripper at my best friend Katie’s bachelorette party in Miami. On the outside, he was just about the prettiest thing I’d ever seen, but on the inside, he was probably just a hot mess, much like a berry cobbler. To be clear, I am definitely stereotyping here (strippers can pivot to become rocket scientists or Cardi B), and I too am a human mess who can clean up on the outside, but this is the metaphor I’m working with, so roll with it, top it with drool-worthy cornmeal drop biscuit topping, and enjoy.
Ingrediënten
FOR THE PEACH-BLUEBERRY FILLING
- 2 pounds peaches 5 to 6, peeled
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice from 1 medium lemon
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup fresh blueberries
FOR THE CORNMEAL DROP BISCUIT TOPPING
- 1 cup all-purpose flour
- ¾ cup coarse yellow cornmeal
- ¼ cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter cut into ½-inch pieces and chilled
- ⅔ cup buttermilk plus more for brushing
- Sanding sugar for topping
- Vanilla ice cream for serving (optional)
Instructies
- Preheat the oven to 375ºF.
- First, make the peach-blueberry filling: Bring a medium pot of water to a boil over high heat.
- Fill a large bowl with ice and water, leaving a few inches of room on the top.
- Add the peaches to the boiling water a few at a time and cook for 30 seconds, until the skins peel off easily.
- Drop the peaches in the ice water to cool.
- Repeat with the remaining peaches.
- Remove from the ice bath and peel away the skins.
- Slice the peaches into ½-inch-thick wedges and discard the pits.
- Put the wedges in a large bowl.
- Add the lemon zest, lemon juice, granulated sugar, and cornstarch.
- Mix to combine.
- Add the blueberries and mix to combine.
- Pour into a 2-quart baking dish.
- Set aside.
- Next make the cornmeal drop biscuit topping: In a large bowl, whisk together the flour, cornmeal, light brown sugar, baking powder, and salt.
- Add the butter and use your hands to incorporate it into the flour until the butter is in pea-size pieces.
- Add the buttermilk and stir until the batter is well combined.
- Using an ice cream scoop, dollop the batter on top of the peach-blueberry filling, leaving space in between the dollops, as they will expand in the oven.
- Brush the tops of the biscuits with buttermilk and sprinkle with sanding sugar.
- Bake for 1 hour to 1 hour 10 minutes, until the filling is bubbling and the biscuits are golden brown and cooked through.
- Tent with foil after 45 minutes if the biscuits are browning quickly.
- Remove from the oven and let cool for 10 minutes.
- Serve warm, with vanilla ice cream, if desired.
Notes / Tips / Wine Advice:
If peaches aren’t in season when you are making this cobbler, you can use frozen peaches. Just make sure to thaw the peaches and drain their excess liquid.
