Ingredients

The following ingredients have 12 Servings
  • 10 medium peaches (peeled and sliced, about 5 cups)
  • 1 pint fresh blueberries
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • 1 tablespoon butter (cut into small pieces)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar (divided)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 6 tablespoons unsalted butter (cubed and chilled)
  • 3/4 cup buttermilk
  • 1/2 teaspoon vanilla extract

Instruction

  • Heat the oven to 350°F and spray a 9X9-inch baking dish with non-stick cooking spray. In a large bowl combine the peaches, blueberries, 1/2 cup sugar, 1/4 cup flour, 1 teaspoon vanilla and a pinch of salt. 
  • Toss gently to evenly coat the fruit. 
  • Pour the fruit into the baking dish. Dot the top of the fruit with 1 tbsp butter cut into small pieces and set aside. In a medium bowl combine 1 1/2 cups flour, 2 tablespoons of the sugar, baking powder, baking soda, 1/2 tsp salt and cinnamon. Whisk the dry ingredients to evenly combine then add 6 tablespoons cubed butter. With your fingers, rub the butter into the flour mixture until it resembles coarse sand with no large chunks of butter remaining. Make a well into the center of the dry ingredients and add the buttermilk and 1/2 teaspoon vanilla. Mix until the dry ingredients are just moistened, about 8-10 strokes. 
  • Scoop the biscuit batter into the cobbler in 12-16 even dollops. Sprinkle the remaining 2 tablespoons sugar over the tops of the biscuits, then bake for 35-40 minutes, or until the biscuits are golden brown and the fruit filling is bubbling all over. 
  • Remove from the oven and cool for at least 1 hour before serving.