Mini Fresh Peach and Blueberry Cobbler
When fresh peaches and blueberries arrive at farmers’ markets, our Test Kitchen chefs can’t wait to start baking! Here they’ve created petite cobblers that are super simple to prepare and bake to perfection in little cast-iron pans. The chefs add buttermilk to the biscuit dough for a subtle tangy taste. Serve these cute desserts with a scoop of vanilla ice cream or a dollop of whipped cream and savor the bounty of summer. The recipe calls for making a total of four biscuits and topping each cobbler with two; if you prefer, you can cut out two larger biscuits and place one on each cobbler, as shown in the photo.
Ingredients
For the biscuit topping:
- 3/4 cup (3.2 oz./90 g) plus 1 Tbs. all-purpose flour, plus more for dusting
- 2 Tbs. granulated sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. baking powder
- 1/8 tsp. baking soda
- 3 Tbs. cold unsalted butter, cut into cubes
- 1/4 cup (2 fl. oz./60 ml) buttermilk
For the filling:
- 10 to 12 oz. (315 to 375 g) fresh peaches, peeled if desired, pitted and sliced
- 5 oz. (155 g) blueberries
- 1/4 cup (1.9 oz./53 g) firmly packed dark brown sugar
- 1 Tbs. cornstarch
- 1/4 tsp. kosher salt
1 egg lightly beaten with 1 tsp. water- Turbinado sugar for sprinkling
- Vanilla ice cream or lightly sweetened whipped cream for serving
Directions
Preheat an oven to 375°F (190°C). Place 2 mini oval cast-iron skillets on a baking sheet.
To make the topping, in a bowl, whisk together the flour, granulated sugar, salt, baking powder and baking soda. Using a pastry blender or 2 knives, cut in the butter until crumbly, then stir in the buttermilk.
Transfer the dough to a lightly floured work surface and pat into a round 1/4 inch (6 mm) thick. Using a 2-inch (5-cm) round cookie cutter, cut out 4 rounds or other shape of your choice. Place on a baking sheet or a plate and refrigerate while you make the filling.
To make the filling, in another bowl, toss together the peaches, blueberries, brown sugar, cornstarch and salt. Divide the filling between the skillets. Top each with 2 of the biscuits and brush with the egg wash. Sprinkle the cobblers all over with turbinado sugar.
Bake until the biscuits are deeply golden and the fruit is bubbling, 15 to 20 minutes. Let the cobblers cool for a few minutes, then serve warm with vanilla ice cream or whipped cream. Makes 2 mini cobblers; serves 2 to 4.
Williams Sonoma Test Kitchen