The Quickest Biscuit: Blackberry-Peach Cobbler

This recipe is a game-changer. You may usually be the crumble type, or a pie person, but this cobbler may convert your dessert forever.

Let me introduce you to the quickest biscuit recipe you’ve ever met. It goes like this: self-rising flour, crème fraiche. A little sugar if you’d like. But that’s all. No worries if you don’t have self-rising flour around–it’s just a mix of flour, salt, and baking powder, in the quantities specified below. Mix ‘em up and use them to top your favorite fruit, sprinkle a little sugar over it all, and pop your cobbler in the oven. The biscuit topping emerges twenty-five minute later puffy and golden, pillowy inside, perfect to soak up the bubbling fruit below. A cinch, really.

The original Bon Appetit recipe calls for stovetop-cooked blueberries as a filling, but I bought blackberries instead–they’re Matt’s favorite. (He was pleased, though less pleased with the heat of the oven in his “office” on this 100-degree day. Oops…luckily the cooking time is short.) Precooking the fruit really isn’t necessary. Doubling the recipe might be–there’s no shame in eating leftover cobbler for breakfast, topped with a dollop of plain yogurt.

Blackberry-Peach Cobbler
adapted loosely from Bon Appetit, August 2010
serves 4

For the filling:
3 cups blackberries
1 tablespoon sugar (use more if your fruit is particularly tart)
2 1/2 cups chopped peaches
1/2 teaspoon almond extract

For the biscuits:
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar, plus additional 2 tablespoons sugar for sprinkling
1 cup crème fraiche

Preheat your oven to 450°F, position a rack in the bottom third of the oven.
Mix blackberries and sugar in a medium bowl, add peaches and almond extract. In a large bowl, whisk flour, baking powder, salt, and 1 tablespoon sugar until well blended. Fold in crème fraiche and stir until incorporated. Turn out dough onto a floured work surface and shape into a log. Cut the log into eight slices, and pat until about an inch thick. Pour fruit filling into a deep-dish pie pan and arrange biscuits on top. Sprinkle top with remaining sugar, then place the pie pan on a cookie sheet to catch drips. Bake 25 minutes on lower rack of the oven, until the top is golden. Let cool 10 minutes before serving.

Blackberry on Foodista

In baking, dessert

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