Gram’s Peach Cobbler with Spiced Cream


For Your Cobbler:

5 cups chopped fresh peaches, skins removed
1 pint fresh blueberries
2/3 cup granulated sugar
1 Tbs. cornstarch
½ cup water
Juice from 1 lemon
Zest from 1 lemon
2 cups all-purpose flour
¼ cup granualted sugar
1 Tbs. baking powder
Pinch of kosher salt
1 cup whipping cream

Milk, for brushing
Granulated sugar, for garnishing

And then, for your Spiced Cream:

1 cup whipping cream
1 Tbs. light brown sugar
1 tsp. pure vanilla extract
1/8 tsp. freshly grated nutmeg


To Make the Cobbler Part!

Preheat oven to 375 degrees F. In a large saucepan, combine the peaches, sugar, cornstarch, water, and lemon juice. Bring mixture to a boil, stirring constantly. Reduce heat and simmer for 3-4 minutes, or until the peaches have softened slightly and mixture has thickened nicely.

Transfer peach mixture to a baking dish; stir in the blueberries and set aside. In a large mixing bowl, combine the flour, sugar, baking powder and kosher salt. Make a well in the center of the dry ingredients and set to the side.

In a medium mixing bowl, using an electric hand mixer on medium speed or a whisk, whip the cream just until soft peaks form. Spoon cream into the well of the dry ingredients and mix just until mixture comes together, taking care not to overwork. On a lightly floured work surface, gently knead the dough several times. Using a rolling pin or your hands, roll or pat dough out until ¾” thick. With a 3” round biscuit cutter, cut out 6-8 large biscuits; arrange on top of fruit mixture in baking dish. Brush biscuits with milk, then sprinkle with sugar. Bake the cobbler for 18-20 minutes, until the biscuits are lightly browned and fruit is bubbling.

And for your Spiced Cream:

In a small mixing bowl, using an electric mixer on high speed, beat the cream, brown sugar, vanilla extract and nutmeg until stiff peaks form. Serve with warm peach cobbler.