Peach Strawberry Biscuit Cobbler

Pies, Tarts and Fruit Desserts / Recipe
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Peach Strawberry Biscuit Cobbler

Ingredients

Buttermilk Biscuits

  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 10 ½ tablespoons cold, unsalted butter, cut into ½ inch cubes
  • 1 cup plus 2 tablespoons well shaken buttermilk, plus more if needed
  • 2 to 3 tablespoons heavy cream
  • Turbinado sugar for sprinkling on top of biscuits

Peach Filling

  • ¼ cup plus 2 tablespoons dark brown sugar
  • ¼ cup plus 1 tablespoon granulated sugar
  • 5 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • 10-12 peaches approximately 5 lbs. pitted and cut into thick, ½ inch slices
  • 2 cups strawberries hulled and quartered
  • 1 ½ teaspoons pure vanilla extract
  • Confectioners’ sugar for dusting if desired

Instructions

Make Buttermilk Biscuits

  • In a food processor, pulse flour, granulated sugar, baking powder, baking soda and salt until well mixed.
  • Add the cold butter cubes to the flour mixture and pulse until butter becomes pea sized.
  • Transfer the mixture to a large bowl and add the buttermilk.
  • Using a large spoon, gently blend in the buttermilk until a rough dough forms.
  • If the dough is too crumbly, add a little more buttermilk, up to approximately ¼ to 1/3 cup more, if needed.
  • Gather dough into a ball and place on a lightly floured work surface.
  • Using a floured rolling pin, gently roll out dough into a ¾ inch thick rectangle.
  • Using a 2 ½ inch round cookie cutter or glass cut out biscuits.
  • Gather the scraps and gently re-roll to make more biscuits. You should have a total of 12.
  • Place the biscuits onto 2 parchment lined sheet pans.
  • Place sheet pans into the refrigerator to chill for approximately 20 minutes or more.
  • Preheat oven to 450° Fahrenheit.
  • Using a pastry brush, brush each biscuit with some cream. Sprinkle with turbinado sugar.
  • Bake the biscuits for approximately 15 minutes or until they are nice and brown. If your oven runs hot, check the biscuits after 8 minutes or so. Allow to cool on sheet pans.
  • Lower the oven temperature to 375° Fahrenheit.

Make the Filling

  • Spray a 14 by 9 1/2 by 2 inch rectangular baking dish with nonstick cooking spray.
  • In a medium bowl, whisk together the dark brown sugar, granulated sugar, cornstarch and cinnamon.
  • Combine the sliced peaches and strawberries in a large bowl.
  • Add the dry ingredients into the fruit mixture, and gently mix together until the fruit is well coated. Add the vanilla extract and gently blend into the fruit mixture.
  • Pour the fruit evenly into the prepared pan. Cover the pan tightly with aluminum foil.
  • Place the pan onto a large sheet pan in case the filling juices overflow.
  • Bake for approximately 20 minutes or until the peaches have softened a bit and are becoming somewhat juicy.
  • Remove the foil and stir the fruit around the pan.
  • Continue baking for another 30 minutes more until the peaches are bubbly.
  • Place the sheet pan of biscuits back in the oven for 5 minutes to warm up.
  • To serve, scoop some Peach Strawberry Filling into bowls, top each with a biscuit and place a scoop of vanilla ice cream over the filling.
  • Dust the biscuits with confectioners’ sugar, if desired.
  • Serve at once.

Notes

Makes 1 14 by 9 ½ inch cobbler