Easy Summer Peach Berry Cobbler (Print Version)
# Ingredients:
→ Fruit Filling
01 -
4-5 medium ripe peaches, peeled and sliced
02 -
480 ml mixed berries, fresh or frozen
03 -
100 g granulated sugar, divided
04 -
2 tablespoons cornstarch
05 -
1 tablespoon lemon juice
06 -
0.5 teaspoon ground cinnamon
07 -
0.25 teaspoon ground nutmeg
→ Biscuit Topping
08 -
190 g all-purpose flour
09 -
2 teaspoons baking powder
10 -
0.25 teaspoon salt
11 -
113 g cold unsalted butter, cubed
12 -
120 ml milk
13 -
1 tablespoon Turbinado sugar, for sprinkling (optional)
# Instructions:
01 -
Preheat the oven to 190°C.
02 -
In a large bowl, gently toss sliced peaches, mixed berries, 70 g of granulated sugar, cornstarch, lemon juice, ground cinnamon, and ground nutmeg until fruit is evenly coated.
03 -
Transfer the fruit mixture into a 23x23 cm baking dish or a 25 cm cast-iron skillet, spreading it into an even layer.
04 -
In a separate bowl, whisk together flour, the remaining 30 g granulated sugar, baking powder, and salt.
05 -
Using a pastry blender or fingertips, work the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
06 -
Pour in the milk and use a fork to stir until just combined, ensuring not to overmix the dough.
07 -
Drop spoonfuls of the biscuit dough evenly over the fruit filling.
08 -
For a crunchy finish, sprinkle Turbinado sugar over the dough if desired.
09 -
Bake for 35-45 minutes, or until the fruit filling is bubbling and the biscuit topping is golden brown.
10 -
Allow to cool for at least 15 minutes before serving. Best enjoyed warm, optionally with vanilla ice cream.
# Notes:
01 -
For a flaky, tender crust, use very cold butter and avoid overmixing the biscuit topping.
02 -
Substitute nectarines or plums, or add a dash of cardamom for variation.
03 -
Stir 30 g chopped pecans into the topping mixture for added crunch.