And in a blink of an eye, summer is almost over. I had many delicious summer recipes planned for the blog but they didn’t happen. To be honest, I got overwhelmed by looming deadlines from work and photo shoots for clients so the blog got neglected. I even had a photo shoot the day before we left for vacation and the day after we came back from vacation. I felt guilty but my husband gently reminded me that I can’t do everything–be a wife, a mother, a pharmacist, a freelance photographer, food editor, and a food blogger. He was right! I was taking on too much and becoming a grumpy, unhappy person.
In the end, I realized I need to slow down and focus on what matters most, spending time with my loved ones. I turned down a few clients but felt happy that my calendar had more blank space for my family and myself including my creative outlet, this blog! So get ready for more regular posts starting with this peach and blueberry cobbler. If you’ve been following the blog for some time, you know I love easy desserts and a cobbler falls into that category. Peach is one of my favorite stone fruits that often ends up in either a cobbler or galette. I love a good peach pie but usually reserve that for a special occasion.
Perfectly ripe, in season peaches pair well with blueberries and bubble into a fragrant dessert topped with scrumptious cornmeal drop biscuits. Don’t forget to add a few scoops of vanilla ice cream when the cobbler is still warm from the oven. If you don’t have peaches and blueberries, you can also substitute with other stone fruits and berries. We’re savoring the last few days of summer with this wonderful cobbler. Enjoy!
Peach and blueberry cobbler with cornmeal drop biscuit topping
1 pound of peaches, slices
1 cup of blueberries
¼ cup of sugar
1 tbsp of cornstarch
½ cup all purpose flour
¼ cup cornmeal
1 tsp baking soda
2 tsps baking powder
1 tbsp sugar
Pinch of salt
1 stick of cold unsalted butter, cubed into small pieces
½ cup buttermilk
1 tbsp sanding sugar for sprinkling
Vanilla ice cream for serving
1. In a mixing bowl, combine the peach slices, blueberries, sugar, and cornstarch and set aside to macerate at room temperature for 30 minutes.
2. Preheat the oven to 350 degrees F.
3. To prepare the biscuit dough, in a food processor, combine the flour, cornmeal, baking soda, baking powder, sugar, and salt and pulse to combine.
4. Add the butter and pulse until the mixture resembles coarse meal with a few pea-size pieces.
5. Add the buttermilk and pulse until just combined.
6. Remove the dough from the food processor.
7. Place the fruit mixture in a baking dish. Dollop spoonfuls of biscuit topping over the fruit mixture. Sprinkle the top with sanding sugar.
8. Bake in the oven for 40-45 minutes using the middle rack until the fruit is bubbling, the topping is golden, and a toothpick inserted into the center of the biscuit comes out with moist crumb.
9. Remove from the oven. Serve warm or at room temperature with vanilla ice cream.10.Store any leftovers well wrapped in the fridge for up to 2 days.