Here’s a delicious and simple recipe to make while peaches and blueberries are seasonal and delicious! This dessert was the grande finale to our gourmet group dinner two weeks ago and I made it again just last weekend to serve to family.
You can put this dessert together in very little time and actually prep it ahead to bake an hour before dinner, if you’d like. I used frozen wild blueberries that I found at Walmart as I couldn’t find fresh ones, and some delicious Michigan peaches from my local grocery store.
I peeled, pitted and sliced the peaches and defrosted the blueberries in the morning and kept them covered and refrigerated separately until time to assemble the dish. I did strain the excess juice from the blueberries before putting the filling together. The biscuit dough can be made in the morning and kept in the refrigerator until time to bake also.
The biscuits are made partly from almond meal (or flour) and they were so flaky and delicious! I sprinkled them with Scandinavian pearl sugar before popping the dish into the oven. Such a wonderful late summer dessert! My SIL said it was one of the best desserts he’s had. Serve it with a scoop of vanilla ice cream and you will be saying the same thing 🙂 Even my husband, who doesn’t care for peaches loved it!
I still have a two more recipes to share with you from our gourmet dinner soon!
Peach-Blueberry Cobber with Scandinavian Biscuits
FOR THE BISCUITS:
1/2 cup almond meal/flour
1-1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cold butter (1 stick), cut into pieces
1/2 cup cold heavy cream, plus more for brushing on top of biscuits
1/4 cup cold milk
Pearl sugar, for sprinkling over the biscuits before baking
FOR THE FILLING:
1/3 cup sugar
2 teaspoons vanilla extract)
2 tablespoons cornstarch
1/2 teaspoon salt
2-1/2 pounds ripe peaches, peeled pitted and cut into eighths
2 to 2-1/2 cups blueberries (wild ones have the most flavor) either fresh or frozen. I prefer to thaw the frozen ones first, and so I use 2-1/2 cups of frozen ones as they shrink after thawing.
Vanilla Ice Cream for Serving
Heat oven to 400 degrees.
Place almond meal/flour in a small skillet and toast over medium-low heat, stirring constantly, until golden and fragrant, 3 to 5 minutes, watching carefully. Pour out onto a plate and allow to cool.
To make the filling, combine sugar and vanilla, cornstarch and salt in a 2-1/2 quart baking dish and use a spoon to stir them together. Add sliced peaches and blueberries, and gently toss everything to combine.
To make the biscuits, combine the cooled almond meal, flour, sugar, baking powder and salt in a large bowl and stir to combine. Cut in the cubed butter with a pastry cutter (or your fingers) until it looks like small pea-size granules. If using your fingers, put it into the refrigerator for a little while if the butter has gotten warm.
In a small bowl, combine cream and milk and then, using a fork, stir it into the flour mixture just until evenly moistened. Do not overwork the dough.
Scoop and form the dough with a spoon into 8 balls (about 1/3 cup each) on place on top of the fruit mixture. I flattened them slightly with my hand. Brush the tops of the dough with cream and sprinkle with the pearl sugar.
Bake about 40-45 minutes, until fruit is bubbly and the biscuits are golden brown, and a toothpick inserted into the center of one biscuit comes out with moist crumbs attached. Serve warm or at room temperature. Refrigerate left-overs.
Can be reheated in a 350 degree oven for 15-20 minutes.
Vanilla Ice Cream for Serving