Blueberry Peach Cobbler w/ Lime & Lavender Cornmeal Biscuit Topping

Blueberry Peach Cobbler w/ Lime & Lavender Cornmeal Biscuit Topping || Runway Chef 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!

fruit cobbler recipe blueberries and peaches blueberry peach cobbler cobbler with biscuit topping Blueberry Peach Cobbler w/ Lime & Lavender Cornmeal Biscuit Topping || Runway Chef peach blueberry cobbler blueberry and peach cobbler blueberry peach cobbler recipe

Blueberry Peach Cobbler with Lime, Lavender, Cornmeal Biscuit Topping
Serves 6
A fresh summer fruit cobbler with crunchy biscuit topping, perfect for dessert or morning-after breakfast
Write a review
Print
Prep Time
10 min
Cook Time
28 min
Total Time
1 hr
Prep Time
10 min
Cook Time
28 min
Total Time
1 hr
For Filling
  1. 2 pounds ripe peaches (about 6 medium)
  2. 1 cup fresh blueberries
  3. 1/4 cup sugar
  4. 1 tbsp cornstarch
  5. Juice from 1 lime
  6. Pinch of salt
For Biscuit Topping
  1. 1/2 cup unbleached all-purpose flour
  2. 3/4 cup stone-ground cornmeal
  3. Zest of 1 lime
  4. 3 tbsp sugar
  5. 3/4 tsp baking powder
  6. 1/4 tsp baking soda
  7. 1/4 tsp salt
  8. 5 tblsp cold unsalted butter, cut into small cubes
  9. 1/3 cup plain greek yogurt
  10. 2 tablespoons of heavy cream
  11. 1/2 teaspoon of dried lavender
Instructions
  1. Preheat the oven to 425 degrees.
  2. 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.
  3. Sprinkle on the blueberries, then the cornstarch, sugar, lime juice and salt. Gently toss to coat the fruit. Let stand for 30 minutes.
  4. After 30 minutes, bake the fruit until it begins to bubble around the edges, about 10 minutes.
  5. 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).
  6. 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.
  7. 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.
Notes
  1. 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.
  2. 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!
Runway Chef http://www.runwaychef.com/
 Recipe adapted from here; Cobblers explained here

Shop the Tools You Need to Make This Recipe Below

Italian Stewed Prunes

Italian Stewed Prunes Recipe I know what you’re thinking. Prunes? Is this lady nuts? I mean, who eats prunes?! (Besides 80 year-old ladies, of course.) And that’s just what you were thinking based off the title, I’m sure. But don’t hate it til you’ve ate it (or at least until you’ve read through the entire story). You see, growing up, my Mom would make a variation of these stewed prunes and would then force us to eat it on things like yogurt and oatmeal. I was all too happy to leave stewed prunes in the past. And then just like that, the prunes stewed their way back into my life…when we were out to dinner recently what should the server recommend as their most popular dessert, but stewed prunes? Because it was topped with marscapone (and only because), I couldn’t say no (heck, if someone topped paper shreds with marscapone, I probably wouldn’t say no….I love the stuff!). Much to my surprise, it was delicious (the Mr. and I were even fighting over the last bite). So I immediately did something that only old ladies do….I went and bought prunes. And then I stewed them. And I ate them on everything. Where were these 80 year-old taste buds when I was 12?

stewed prunes stewing prunes stewed prunes recipe

Italian Stewed Prunes
Yields 4
A healthy dessert that's a little spicy and a little sweet
Write a review
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. About 3 cups of Prunes
  2. 1/2 a lemon, sliced
  3. 1 orange, sliced
  4. 1 cinnamon stick
  5. A splash of red wine (about 1/3 cup)
  6. Mascarpone for serving
Instructions
  1. In a medium saucepan combine the prunes, citrus fruit, cinnamon stick, and wine. Add enough water to cover everything.
  2. Place the pan on medium-low heat and allow to simmer, stirring every once in a while. Cook until the prunes are soft, at least 30 minutes. You can also continue cooking this for up to 2 hours (make sure to continue adding water), allowing the prunes to become even softer.
  3. Serve warm, topped with mascarpone. Refrigerate the leftovers in an airtight container for up to a month.
Notes
  1. Because I prefer this to be as healthy as possible, I don't add any sugar. However, feel free to add some to suit your tastebuds.
  2. This can easily be reheated in the microwave and it tastes great in yogurt, oatmeal, cereal, on ice-cream, with whipped cream, in pudding, on toast/pancakes/waffles and even on pavlova.
Runway Chef http://www.runwaychef.com/

Fruit & Tuna Fish Salad

Fruit & Tuna Fish Salad

Tuna fish salad is one of my favorite easy go-to lunches. But let’s be real…tuna, mayo & relish doesn’t always quite cut it. Enter in this tasty little salad. My Mom has been making this for quite a while now & I’m kind of obsessed (read: I may or may not eat the whole bowl in one sitting…..I mean it’s got fruit so it’s totally healthy, right??!). Hope you guys enjoy this video on how to make it!

Fruit & Tuna Salad

P.S. Good thing I never wanted to be an actress….from my videography skills (or lack there of) it looks like my dreams would have quickly been squashed! But I still hope you guys are liking the videos!

P.S.S. The winners in the $50 gift certificate LASH Clothing giveaway have been announced…see if you’re a winner here!

Dutch Baby & Blood Orange Strawberry Syrup

I’m not sure if you’ve noticed, but I have a slight obsession with blood oranges lately.

Actually obsession is an understatement.

I decided to combine one of my childhood favorites, a Dutch Baby (pancake), with one of my newer favorites and the combination is to die for!

Plus, you can’t beat a breakfast recipe that consists of mixing together 5 ingredients and throwing it in the oven.

Dutch Baby with Blood Orange Strawberry Sauce

For the pancake- I used this recipe minus the nutmeg.

For the sauce-

1 blood orange,thinly sliced

1 c. strawberries (fresh or frozen)

1/4 c. orange or blood orange juice

1/2 tbsp. butter

A generous splash of Cointreau

Whipped cream, for serving

In a medium saucepan, combine the strawberries and juice and slightly mash. Add the remaining ingredients and cook over medium heat, stirring occasionally. Continue to simmer until the juices have thickened, about 20 minutes.

Serve over a slice of pancake and top it off with some fresh whipped cream, if desired.