Crisps, crumbles, cobblers, and the like will never beat out a layer cake in the looks department, but I'll choose the former over the latter nine times out of 10. Not only do these rustic fruit desserts require far less effort to bake up — particularly crucial during lazy Summer months — but they also tend to win on the taste front, provided your fruit is of the stellar sort.
This recipe is no exception. As it cooks, the peaches and berries bubble away until exiting the oven a more concentrated, intense version of themselves. Add to the mix a blanket of tender, sugar-crusted biscuits, and the combination is nearly impossible to beat. Even better, leftovers (if you have any) can be repurposed as an indulgent breakfast when served with a sizable dollop of plain yogurt.
Get the superlative recipe.
If you're working with frozen blueberries, then thaw them first. Use firm but ripe peaches, as they'll be easier to peel and will keep their shape when cooked. Feel free to use whatever combination of berries and stone fruit you prefer; just adjust the amount of sugar in the fruit filling to taste depending on how sweet/tart the fruit is.
1/2 cup (2 1/2 ounces) all-purpose flour
1/2 cup (2 ounces) cake flour
2 teaspoons baking powder
3/4 cup plus 1 teaspoon granulated sugar, plus some for sprinkling on top
3/4 cup chilled cream
1 pound (about 3 cups) blueberries
1 pound (about 3 cups) peaches peeled, pitted, and sliced 1/4-inch thick
1 lemon, juiced and zested
2 teaspoons vanilla extract
2 tablespoons melted butter
- Preheat the oven to 375°F.
- Whisk together the flours, baking powder, 1 teaspoon sugar, and 1 teaspoon salt in a mixing bowl. Add the cream, and gently mix with your hands until the dough holds together. Place the dough on a lightly floured surface, and knead a few times (don't overwork the dough, or it will become tough). Gently flatten the dough with your hands, and shape into a 1/2-inch-thick rectangle or oval that is slightly smaller than your baking dish. Cut the dough into nine roughly equal pieces.
- Combine the berries, sugar, lemon juice and zest, and vanilla in a mixing bowl. Toss well, and then transfer into a 2-quart baking dish.
- Arrange the biscuits over the fruit. Brush the top of the biscuits with the melted butter, and sprinkle with a little sugar. Bake until the biscuit topping is golden brown and the berry juices are bubbling and syrupy, about 40-45 minutes.
- Desserts, Cobblers
- Serves 6-8