Stripper’s Delight Peach-Blueberry Cobbler
This hot mess peach-blueberry cobbler is packed with juicy fruit and topped with a drool-worthy cornmeal drop biscuit topping. A warm, golden dessert that’s best served with vanilla ice cream, it’s the perfect way to enjoy seasonal fruit with a little indulgent flair.
Equipment
- Medium pot
- 2-quart baking dish
- Ice cream scoop
- Pastry brush
- Aluminum foil (for tenting)
Ingredients
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 chilled and cut into ½-inch pieces
- ⅔ cup buttermilk plus more for brushing
- Sanding sugar for topping
- Vanilla ice cream for serving (optional)
Instructions
Preheat Oven:
- Preheat the oven to 375ºF.
Prepare Peaches:
- Bring a medium pot of water to a boil.
- Fill a large bowl with ice and water.
- Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water bath.
- Peel the skins off, slice the peaches into ½-inch wedges, and discard the pits.
- Place the peach wedges in a large bowl.
Make Fruit Filling:
- Add the lemon zest, lemon juice, granulated sugar, and cornstarch to the peaches.
- Stir to combine.
- Gently fold in the blueberries.
- Pour the mixture into a 2-quart baking dish and set aside.
Make Biscuit Topping:
- In a large bowl, whisk together the flour, cornmeal, light brown sugar, baking powder, and salt.
- Add the chilled butter and use your hands to work it into the flour until pea-sized pieces form.
- Add the buttermilk and stir until the dough is combined.
Assemble Cobbler:
- Use an ice cream scoop to dollop the biscuit batter on top of the fruit filling, leaving space between the dollops for expansion.
- Brush the tops of the biscuits with additional buttermilk and sprinkle with sanding sugar.
Bake Cobbler:
- Bake for 1 hour to 1 hour 10 minutes, until the filling is bubbling and the biscuits are golden brown.
- Tent with foil after 45 minutes if the biscuits brown too quickly.
- Remove from the oven and let cool for 10 minutes.
Serve:
- Serve warm with vanilla ice cream, if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this sweet and juicy cobbler with a fruity dessert wine like Moscato or a chilled Riesling for a delightful complement to the fruity flavors.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 55 g | Protein: 4 g | Fat: 10 g | Fiber: 4 g | Sugar: 30 g | Salt: 0.7 mg
