Wednesday, June 1, 2011

peach and blueberry cobbler

Memorial Day demands wholesome and “All-American” – Mom, Apple Pie, Tom Hanks.
Equally wholesome? This peach and blueberry cobbler.
That’s probably because you can’t do better than an easy, not too sweet cobbler that allows you to exploit fresh fruit in the best possible way.

Emphasis on the easy, exploiting, and not too sweet. Pshh – all I had to do was drop this little harlot in some hot water and a strip tease ensued. I am blushing just thinking about it.
The punishment for such lewd kitchen behavior? Dismemberment. Sorry, peach.

{Don’t worry. My Kitchen’s Criminal Code is much more lenient on human stripping. But, um, gross. Keep it covered.  This is a kitchen. There are wholesome cobblers present. }
Truly, this cobbler is greater than the sum of its parts. And that is no mean feat, because the fruit was perfect to begin with. But, believe it or not, even those floozy peaches were made wholesome by this cobbler.

So really, this cobbler post has been a pitch for Law and Order: Special Kitchen Unit. Peaches who engage is blatant vulgarity will not be safe from the iron fist of American justice.
 Rehabilitation? For those peaches - never. Retribution is too sweet.

Peach and Blueberry Cobbler

For the Fruit

1 1/2 (about 4 cups) pounds peaches, pitted, peeled, and cut into slices*
1 pint (about 2 cups) blueberries, rinsed and dried
2/3 cup packed dark-brown sugar
2 tablespoons flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

*Drop the peaches with an X cut on the bottom into boiling water for 30 seconds; peeling them should then be easy!

For the Biscuit Topping

 cups flour
1tsp. baking powder
¼tsp. baking soda
¼tsp. salt
2tsp. sugar, plus more for sprinkling on top
4Tbsp. unsalted butter, frozen
cup buttermilk
1large egg
1tsp. milk


1. Preheat oven to 425 degrees.

2. To prepare the Fruit: Toss all of the ingredients for the fruit together in the dish in which you plan on baking the cobbler. (I used a 9x9 pan)

3. To make the Biscuits: Sift together the flour, baking powder, baking soda, salt, and 2 teaspoons sugar in a large bowl.
4. Using a large cheese grater, grate the butter into the dry ingredients.
5. Stir in the buttermilk until the mixture is starts to come together. Don't over-mix it! You want soft and fluffy biscuits, right?
6. Spoon the batter over the fruit in equal mounds. (My 9x9 pan looked like it needed 9 mounds)
7. Mix the egg yolk with the milk and brush over the tops of the biscuits. Sprinkle the tops of the biscuits with extra sugar. (I used about 1/2 Tablespoon, but you can use more or less.)
8. Bake in the oven at 425 degrees until the tops of the biscuits are lightly browned; about 20-25 minutes. 
 As it will be bubbling hot, let it cool a bit before dishing it up. 
Perfect Toppings (as if the perfectly browned biscuit weren't enough): Ice cream, whipped cream, heavy cream drizzled on top...

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