Six Servings

Essentially, a cobbler is a fruit dessert baked with a crust, which may be a biscuit or a bread dough. My recipe leans more toward a slightly sweet biscuit with lots of vanilla.  Similar to a crisp, you can use different fruits or pair two together as in this recipe.

3 cups fresh blueberries

6 peaches, peeled, pitted and cut into ½-inch slices  (about 6 cups)

1/3  cup light brown sugar

1 ½ tablespoons cornstarch

1 ½ tablespoons freshly-squeezed lemon juice

½  teaspoon ground cinnamon

3 Tbs chopped candied ginger

Topping:

1 ¾ cups unbleached all-purpose flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

8 tablespoons unsalted butter, cut into tablespoon-size pieces

¾ cup whole milk

1 ½  teaspoons vanilla extract

2 tablespoons sugar mixed with ¼ teaspoon ground cinnamon

1. Preheat the oven to 375°F. Put the blueberries and peaches in a heavy-medium- size saucepan. Add the brown sugar, cornstarch, lemon juice, cinnamon, and candied ginger and mix together. Heat and stir until the mixture thickens, about 5 minutes. Pour into a 12- by 10- by 2-inch baking dish or other shallow 2 1/2-qt baking dish (no deeper than 2 inches).

2. While the fruit cooks, mix together the flour, sugar, baking powder, and salt in a large bowl. Pinch or cut the butter with your fingertips, a pastry blender or a knife, until the mixture resembles cornmeal. Pour in the milk, vanilla, and stir until a dough forms. Put the dough onto the hot fruit mixture in small separated mounds and sprinkle the top with the remaining cinnamon-sugar. Place the pan on a cookie sheet to catch drippings. Bake the cobbler in middle of the oven about 30 minutes, until top is golden. Remove, cool slightly and serve warm.

© Copyright Nina Simonds 2009.