Last week I sent Mr. RC I text that read something like ” I can’t decide between a betty, a crisp, a crumble, a buckle, or a cobbler!”. He, of course, had no idea what I was talking about. And to be honest, I’m not so sure I had much of an idea either. I had made things with crumb toppings or biscuit topping before, but I never really knew the exact definitions of each. I just knew I wanted fruit with some kind of crunchy topping. I stumbled upon this article which helped me clarify the difference between a ‘betty’ and a ‘buckle’ and everything in between and ultimately decided biscuit topping was just what I was looking for (because then it totally counts as a breakfast food, too!). So on the one 90 degree day we’ve had all summer I got to work baking up this blueberry peach cobbler (because ovens, cast iron skillets and 90 degree days make total sense together). I think I sweated out every liquid ounce in my body, but that just meant I could justify eating half the pan of blueberry peach cobbler, obviously with lots of vanilla ice cream to cool me down!
Did you know the difference between all the different fruit desserts? If so, which is your favorite? Mine are definitely the cobbler and crumble!
- 2 pounds ripe peaches (about 6 medium)
- 1 cup fresh blueberries
- 1/4 cup sugar
- 1 tbsp cornstarch
- Juice from 1 lime
- Pinch of salt
- 1/2 cup unbleached all-purpose flour
- 3/4 cup stone-ground cornmeal
- Zest of 1 lime
- 3 tbsp sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 5 tblsp cold unsalted butter, cut into small cubes
- 1/3 cup plain greek yogurt
- 2 tablespoons of heavy cream
- 1/2 teaspoon of dried lavender
- Preheat the oven to 425 degrees.
- For the filling: Cut the peaches in half and remove the pits. Then cut each half into 4 slices. Spread the the peach slices evenly across the bottom of a 10-12 inch cast iron skillet.
- Sprinkle on the blueberries, then the cornstarch, sugar, lime juice and salt. Gently toss to coat the fruit. Let stand for 30 minutes.
- After 30 minutes, bake the fruit until it begins to bubble around the edges, about 10 minutes.
- For the biscuit topping: While the fruit is baking, in a food processor pulse the flour, cornmeal, lime zest, sugar, baking powder, baking soda, salt and lavender for a few seconds. Add the butter and pulse until the mixture resembles a coarse meal (should need about ten 1-second pulses). Transfer the mixture to a mixing bowl; add the yogurt and mix with a rubber spatula until a dough forms. (Don’t over mix the dough, or the biscuits will be tough).
- To assemble the cobbler: After the fruit has baked for 10 minutes, remove from the oven and spoon on small mounds of the biscuit dough, spacing the mounds about 1/2 inch apart (they should not touch). I had a total of 9 biscuit mounds on my cobbler.
- Bake until the biscuits are golden brown and the fruit is bubbling, about 16 to 18 minutes. Cool slightly before serving with ice cream or whipped cream. Store tightly covered in the refrigerator for up to 2 days and then simply reheat a serving for 30 seconds in the microwave before eating it.
- I chose not to peel the peaches to save time and effort and also because I don't mind the skins, but feel free to peel them if you choose.
- You can also store this, tightly covered, on the countertop for 2 days, but the biscuits will get soggier more quickly and beware of fruit flies want to enjoy your dessert as well!
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