A Cobbler refers to a variety of dishes, usually with a fruit or savory filling in a large baking dish covered with biscuits or a pie crust. Cobblers originated in early British American Colonies when they did not have suitable ingredients for the common puddings. Due to the lack of ingredients or fillings, they would cover the dish with a layer of uncooked biscuits or dumplings. Once baked the surface of the dish has a cobbled appearance, hence the name.
This recipe comes from the Martha Stewart website and as always, I was not disappointed. Something that I have learned from using online recipes is that you should always read the comments below the recipes. People who post, usually comment on the recipe, substitutions they made and what works and what doesn't. I LOVE using other peoples pointers and tips as well as knowing if I can try a substitute or if they have already tried a lower calorie option.
2 3/4 lbs peaches, sliced 3/4-inch-thick wedges (8 cups and approx 4-5 peaches)
1 cup blueberries
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons packed light-brown sugar
1 tablespoons lemon juice
1 teaspoon fresh, finely grated ginger
pinch of salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter, (1 stick), cut into small pieces
1 vanilla bean cut length wise (sub 1 tablespoon pure vanilla extract)
1 cup 2 tablespoons heavy cream, plus more for brushing
1. Preheat oven to 375 degrees. Combine peaches, blueberries, 1/3 cup sugar, cornstarch, lemon juice, ginger and salt in a large bowl. Mix well and transfer to a 12 by 8 inch 1/2 inch (2 qt) dish.
2. Whisk together flour, baking powder, 1/2 teaspoon salt and remaining 1/3 cup sugar in a bowl. Using a pastry blender, cut butter into mixture to form clubs no larger than small peas. (You may also use two knifes to do this).
3. Add cream and vanilla to flour mixture and stir with a fork until it forms a soft, sticky dough forms. Divide dough into 8-10 small biscuits and place on top of fruit mixture. Brush with cream and sprinkle sanding sugar on top.
4. Bake on top rack until the top is golden brown and the fruit juices are bubbling - approx 55-70 minutes. Make sure and put a baking sheet with parchment paper on a lower rack to catch any juices. Let cool one hour prior to serving.
The biscuits on top are savory and the peach-blueberry combination is delicious. Serve with ice cream, and you have the perfect late summer dessert. There is one bad thing about the cobbler - I haven't been able to stop eating it! ENJOY