peach blueberry cobbler
This morning I sat up, said to myself, “Man I would really like a big juicy peach,” then flopped out of bed. I have no idea what I dreamed about the night before, but I woke up with one of those cravings again. And though I said I wanted a peach, I knew I did not want just a peach. I pulled out all my cookbooks and flipped to the fruit dessert sections and, running my finger down the list of peach items passing pies, crumbles, buckles, bettys, crisps, cakes, poached, and grilled, finally settled on cobbler. But the cobbler recipes looked plain and Jane.
Pushing away my cookbooks I went to Gourmet and Bon Appetit, scouring through twenty seven pages of peach recipes with only six recipes resulting in cobbler. I read and re-read the ingredients in each of the recipes and knew they weren’t what I was looking for. So off again I went on a hunt for a pure, flawless peach cobbler. I went over to Martha and landed on her peach blueberry cobbler. What caught my eye was not the peaches, but the “fluffy layer of vanilla-cream biscuits” that decked out the top of this cobbler. Now that is what I’m talking about, wait, wasn’t I talking about peaches?
Well I confess. When it comes to pies or crumbles or anything of the sort, I’m usually all about the crust. I love extra flaky, buttery crusts to pies and I always double the toppings for crisps — it’s a weakness of mine, really. Needless to say Martha sold me at the “vanilla”, and the “cream”, and the “fluffy layer” and well the “biscuit” part too. But the real stellar part of the cobbler was, well the whole thing together. The peaches were juicy and sweet and my blueberries were slightly tart and the biscuits were creamy, dreamy, vanilla-y, and most especially heavenly.
Peach Blueberry Cobbler
Adapted from Martha Stewart
I had a variety of peaches from the market and they were not especially fuzzy, the white peaches being barely fuzzy at all; for that reason I left the skins on, but normally I would take them off . If you prefer your peaches peeled, score a tiny cross at the base of each peach and plunge into boiling water for about 20 – 30 seconds. Using a slotted spoon, transfer each to a bowl of ice water to cool, then peel away the skin.
2 1/2 pounds peaches (about 5), halved lengthwise, pitted, and cut into 3/4-inch-thick wedges
1 cup blueberries, about 1/2 pint
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons packed light-brown sugar
Zest from one lemon
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter, (1 stick), cut into cubes
1 tablespoon vanilla extract
1 cup plus 1 tablespoon heavy cream, plus more for brushing
Sanding sugar, for sprinkling
Preheat oven to 375°F with racks in the upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, cornstarch, brown sugar, lemon zest, lemon juice, nutmeg, cinnamon and 1/8 teaspoon salt in a large bowl. Transfer to a 2 quart baking dish; set aside.
Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or two knives to form clumps that are no larger than small peas.
Add vanilla extract and cream to flour mixture. Stir until a soft, sticky dough forms. Here you can get crazy with your cobbles. You can dump spoonfuls of dough on top of the fruit, you can roll the dough out in an even layer and top your fruit or you can or you can cut your dough using a biscuit cutter and top your fruit. Once you have placed the cobbles on your fruit, brush dough with cream and sprinkle with sugar.
Place baking dish on a baking sheet and bake on top rack until topping is golden brown and juices are bubbling, 50 to 60 minutes. If your biscuits start browning too quickly, cover loosely with foil. Let cool on a wire rack for 15 minutes, then scoop into bowls serving with whipped cream or vanilla ice cream.
Conversions & Equivalents
Volume | Baking | Metric | Pan Size | Temperature | Oven | Other
1/2 teaspoon
=
30 drops
1 teaspoon
=
1/3 tablespoon OR 60 drops
3 teaspoon
=
1 tablespoon or 1/2 fluid ounce
1/2 tablespoon
=
1 1/2 teaspoons
1 tablespoon
=
3 teaspoons or 1/2 fluid ounce
2 tablespoons
=
1/8 cup or 1 fluid ounce
3 tablespoons
=
1 1/2 fluid ounces
4 tablespoons
=
1 1/4 cup or 2 fluid ounces
5 1/3 tablespoons
=
1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons
=
1/2 cup or 4 fluid ounces
10 2/3 tablespoons
=
2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons
=
3/4 cup or 6 fluid ounces
16 tablespoons
=
1 cup or 8 fluid ounces or 1/2 pint
1/8 cup
=
2 tablespoons or 1 fluid ounce
1/4 cup
=
4 tablespoons or 2 fluid ounces
1/3 cup
=
5 tablespoons + 1 teaspoon
3/8 cup
=
1/4 cup + 2 tablespoons
1/2 cup
=
8 tablespoons or 4 fluid ounces
2/3 cup
=
10 tablespoons + 2 teaspoons
5/8 cup
=
1/2 cup + 2 teaspoons
3/4 cup
=
12 tablespoons or 6 fluid ounces
7/8 cup
=
3/4 cup + 2 tablespoons
1 cup
=
16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups
=
1 pint or 16 fluid ounces
1 pint
=
2 cups or 16 fluid ounces
1 quart
=
2 pints or 4 cups or 32 fluid ounces
1 gallon
=
4 quarts or 8 pints or 16 cups or 128 fluid ounces
FLOUR
1 cup all-purpose flour
=
5 ounces or 142 grams
1 cup cake flour
=
4 ounces or 113 grams
1 cup whole wheat flour
=
5 1/2 ounces or 156 grams
SUGAR
1 cup granulated white sugar
=
7 ounces or 198 grams
1 cup packed brown sugar
=
7 ounces or 198 grams
1 cup confectioners sugar
=
4 ounces or 113 grams
COCOA POWDER
1 cup cocoa powder
=
3 ounces or 85 grams
BUTTER
4 tablespoons
=
1/2 stick or 1/4 cup or 2 ounces
8 tablespoons
=
1 stick or 1/2 cup or 4 ounces
16 tablespoons
=
2 sticks or 1 cup or 8 ounces
32 tablespoons
=
4 sticks or 2 cups or 1 pound
1/4 teaspoon
=
1.23 milliliters
1/2 teaspoon
=
2.46 milliliters
3/4 teaspoon
=
3.7 milliliters
1 teaspoon
=
4.93 milliliters
1 1/4 teaspoon
=
6.16 milliliters
1 1/2 teaspoon
=
7.39 milliliters
1 3/4 teaspoon
=
8.63 milliliters
2 teaspoon
=
9.86 milliliters
1 tablespoon
=
14.79 milliliters
2 tablespoons
=
29.57 milliliters
1/4 cup
=
59.15 milliliters
1/2 cup
=
118.3 milliliters
1 cup
=
236.59 milliliters
2 cups or 1 pint
=
473.18 milliliters
3 cups
=
709.77 milliliters
4 cups or 1 quart
=
946.36 milliliters
1/4 teaspoon
=
1.23 milliliters
4 quarts or 1 gallon
=
3.785 liters
PAN SIZE
VOLUME
CAN SUBSTITUTE WITH
1 8-inch round cake pan
4 cups
1 8x4-inch loaf pan
1 9-inch round cake pan
1 9-inch pie plate
2 8-inch round cake pans
8 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
1 11x7-inch baking dish
1 10-inch springform pan
1 9-inch round cake pan
6 cups
1 8-inch round cake pan
1 8x4-inch loaf pan
1 11x7-inch baking dish
2 9-inch round cake pans
12 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 8-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dish
1 10-inch springform pan
1 10-inch round cake pan
11 cups
2 8-inch round cake pan
1 9-inch tube pan
1 10-inch springform pan
2 10-inch round cake pans
22 cups
5 8-inch round cake pans
3 or 4 9-inch round cake pans
2 10-inch spring form pan
9-inch tube pan
12 cups
2 8-inch round cake pans
2 9-inch round cake pans
1 10-inch bundt pan
10-inch tube pans
16 cups
3 9-inch round cake pans
2 10-inch pie plates
4 8-inch pie plates
2 9x5-inch loaf pans
2 8-inch square baking dishes
2 9-inch square baking dishes
10-inch bundt pan
12 cups
1 9x13-inch baking dish
2 9-inch round cake pans
1 9-inch tube pan
2 11x7-inch baking dishes
1 10-inch springform pan
11x7x2-inch baking dish
6 cups
1 8-inch square baking dish
1 9-inch square baking dish
1 9-inch round cake pan
9x13x2-inch baking dish
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
3 8-inch round cake pans
1 10x15-inch jellyroll pan
10x15x1-inch jellyroll pan
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
2 8-inch round cake pan
1 9x13-inch baking dish
9x5-inch loaf pan
8 cups
1 10-inch pie plate pan
1 8-inch square baking dish
1 9-inch square baking dish
8x4-inch loaf pan
6 cups
1 8-inch round cake pan
1 11x7-inch baking dish
9-inch springform pan
10 cups
1 10-inch round cake pan
1 10-inch spring form pan
2 8-inch round cake pans
2 9-inch round cake pans
10-inch springform pan
12 cups
2 8x4-inch loaf pan
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dishes
2 8-inch round cake pans
8-inch square baking dish
8 cups
1 9x5-inch loaf pan
2 8-inch pie plates
9-inch square baking dish
8 cups
1 11x7-inch baking dish
1 9x5-inch loaf pan
2 8-inch pie plate
Water Freezes
32°F
0°C
40°F
4.4°C
50°F
10°C
60°F
15.6°C
70°F
21.1°C
80°F
26.7°C
90°F
32.2°C
100°F
37.8°C
110°F
43.3°C
120°F
48.9°C
130°F
54.4°C
140°F
60°C
150°F
65.6°C
160°F
71.1°C
170°F
76.7°C
180°F
82.2°C
190°F
87.8°C
200°F
93.3°C
Water Boils
212°F
100°C
250°F
121°C
300°F
149°C
350°F
177°C
400°F
205°C
450°F
233°C
500°F
260°C
275°F
=
140°C or Gas Mark 1
300°F
=
150°C or Gas Mark 2
325°F
=
165°C or Gas Mark 3
350°F
=
180°C or Gas Mark 4
375°F
=
190°C or Gas Mark 5
400°F
=
200°C or Gas Mark 6
425°F
=
220°C or Gas Mark 7
450°F
=
230°C or Gas Mark 9
475°F
=
240°C or Gas Mark 10
And for conversions that are not listed I found a great conversion calculator here!
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Great blog!!! I love Peach/Blueberry Cobbler!! Can’t wait to try it out myself.
This sounds delicious! I made a peach-raspberry cobbler a couple weeks ago that was delightful, but I can’t get enough of the ripe peaches right now, so I just might have to make this one too. Also, I love the way the top is layered…much more visually appealing than most cobblers. Thanks for sharing your recipe :)