Peach and Berry Cobbler


Recipe courtesy of Martha's American Food

Serves 8 to 10

  • 2¾ pounds ripe peaches. halved lengthwise pitted, and cut into ¾-inch-thick wedges (about 8 cups)
  • 1 cup fresh blueberries blackberries or raspberries
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons light-brown sugar
  • tablespoon fresh lemon juice
  • teaspoon finely grated peeled fresh ginger
  • ½ teaspoon salt plus a pinch
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup (1 stick) cold unsalted butter. cut into small pieces
  • 1 vanilla bean. split lengthwise and seeds scraped (reserve pod for another use)
  • 1 cup plus 2 tablespoons heavy cream plus more for brushing
  • Sanding sugar for sprinkling

Peach and Berry Cobbler Peach and Berry Cobbler

Click image to enlarge


Preheat oven to 375°F, with racks in upper and lower thirds. Stir together peaches, berries, ⅓ cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 2-quart baking dish.

Whisk together flour, baking powder, and remaining ½ teaspoon of salt and ⅓ cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or two knives until only pea-size clumps remain.

Stir vanilla seeds into the cream to combine; add to flour mixture and stir with a fork just until a soft, sticky dough forms. Use a bench scraper or knife to divide dough into 10 equal pieces; arrange on top of filling. Brush dough with cream and sprinkle evenly with sanding sugar.

Place a parchment-lined baking sheet on lower rack of oven to catch juices. Bake cobbler on top rack until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, tent with foil. Let cool on a wire rack 1 hour before serving.

Recipe and photograph from Martha's American Food: A celebration of our nation's most treasured dishes, from coast to coast. © Clarkson Potter


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