Trouble With Toast

Recipe: Blueberry-Peach Cobbler | September 7, 2010

With the rest of the lovely Georgia peaches from Whole Foods, I made this fabulous, summery dessert (with a recipe found in Cooking Light).  This cobbler is different from many others I’ve tried, as the topping is more cake-like.  I guess it’s somewhere between a crumble/crisp topping and a biscuit topping?  Who knows – whatever it was, it was tasty.

The biggest hassle in terms of this dish is the peeling of the peaches.  When I thought about peeling five pounds of the fruit with a paring knife, I almost gave up on the idea entirely.  However, a quick internet search instructed me to quickly blanch and shock the peaches in order to remove the skins more easily.  Voila!  It worked beautifully.

One more note: definitely make the effort to find and use turbinado sugar.  It really makes a difference in the topping!  This cobbler isn’t exactly health food, but it’s a trimmed-down version of a classic that will definitely help you get your daily servings of delicious summer fruit.  Let me know what you think!

  • 5  pounds  peaches, peeled, pitted, and sliced
  • 2  tablespoons  fresh lemon juice
  • 1  cup  granulated sugar, divided
  • 3/8  teaspoon  salt, divided
  • 6.75  ounces  (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
  • Cooking spray
  • 1  teaspoon  baking powder
  • 1/2  cup  butter, softened
  • 2  large eggs
  • 1  teaspoon  vanilla extract
  • 3/4  cup  buttermilk
  • 2  cups  fresh blueberries
  • 2  tablespoons  turbinado sugar

Preheat oven to 375°.

Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.

Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

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