It is peach season in South Carolina! On July 4th, my husband and I went to Strawberry Hill USA to buy peaches. It is along a scenic highway, and is a nice drive from our house. They had several varieties but we went home with a bag of red globe peaches, which seemed sweetest. They are great for eating, sweet and easy to slice up, a freestone variety. Nathaniel sent me an email link to a recipe from TOWN Carolina with the subject line "Yum!" so I marked their recipe for Peach Blueberry Biscuit Cobbler to try. There are so many different varieties of cobblers and fruit dishes - this is a cobbler with full biscuits on top.
I should have noted that in the photo on the web magazine, there is quite a bit of moisture. I never got this cobbler to the point I wanted it, and had to bake it 15-20 minutes longer than the recipe stated just to get the biscuits past raw. I wish I had cooked some of the moisture off first, but it is possible that if you are using peaches that are not as perfectly ripe and sweet, this will be less of a problem. But fair warning.
PEACH BLUEBERRY BISCUIT COBBLER
(from TOWN Carolina)
2 lbs. peaches, sliced
1 pint blueberries
¼ c. brown sugar
¼ c. sugar
2 tsp. vanilla extract
1 Tbs. lemon juice
2 Tbs. cornstarch
2 ¼ c. flour
1 ½ Tbs. sugar, plus more for sprinkling
4 tsp. baking powder
½ tsp. salt
10 Tbs. cold unsalted butter, cut into cubes
¾ c. heavy cream, plus more for glazing
½ tsp. vanilla extract
Vanilla ice cream, for serving (optional)
1. Preheat oven to 400°F.
2. In a bowl, toss together peaches, blueberries, brown and white sugars, vanilla, lemon juice, and cornstarch. Pour into a 9-in. cast-iron skillet.
3. In a different bowl, mix together flour, sugar, baking powder, and salt. Cut butter into flour mixture, crumbling together until the butter is like sand. Add the heavy cream and stir together with a fork until the dough just comes together and forms a ball. You may need to add a splash or two more of cream to help the dough form.
4. Turn dough out onto a floured surface and gently pat into a smooth circle about 1-in. thick. Using a 3-in. biscuit cutter (or juice glass), cut 8 biscuits out and place on top of the fruit filling.
5. Brush each biscuit with cream and sprinkle the top with sugar. Bake for 30−35 minutes or until golden brown and baked through underneath. Serve cobbler warm with ice cream.