PEACH AND BLUEBERRY COBBLER WITH HAZELNUT BISCUITS
Cobbler is an irresistible summer treat, with its combination of bubbling fruit and golden biscuits. This version uses sweet, nutty hazelnut flour in the biscuits, which bake up crunchy on the outside and tender in the middle. To swap whole hazelnuts for the meal, start with 1/2 cup (64 grams) hazelnuts, toasted and with skins rubbed off. Grind the cooled nuts in a food processor or coffee grinder with the 1/3 cup (65 grams) granulated sugar until finely ground, and proceed with recipe as written. Tart wild blueberries are best here; use fresh if you can find them, but frozen are widely available and can go straight into the mix, no thawing necessary. Conventional supermarket blueberries work, too, but shouldn't be the first choice; they are watery and have a weaker flavor.
Provided by Samantha Seneviratne
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. In a small skillet, cook hazelnut meal over medium-low heat, stirring constantly, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool completely.
- Prepare the filling: Combine sugar and vanilla seeds in a 2-quart baking dish and use your fingers to grind them together. Add peaches and blueberries, sprinkle with the cornstarch and salt, and gently toss to combine.
- Prepare the biscuit topping: Combine cooled hazelnut meal, flour, sugar, baking powder and salt in a large bowl and whisk to combine. Cut butter into the flour mixture with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-size pieces. (Pop the flour mixture into the refrigerator for a little while if the butter has gotten warm.)
- In a small bowl, combine cream and milk and then, with a fork, stir it into the flour mixture just until evenly moistened. Don't overwork the dough.
- Drop the dough in 8 to 10 apricot-size balls (a scant 1/4 cup) on top of the fruit mixture. Brush the tops of the dough balls with cream and sprinkle with sanding sugar.
- Bake until fruit is bubbling, topping is golden brown, and a toothpick inserted into the center of one biscuit comes out with moist crumbs attached, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 278 milligrams, Sugar 27 grams, TransFat 0 grams
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Francia Loshi
[email protected]This cobbler was just okay. The biscuits were a bit bland and the filling was too tart.
Nuzhat Najifa
[email protected]I'm not sure what I did wrong, but my cobbler turned out dry and crumbly. The biscuits were also very dense.
Ed Q
[email protected]This cobbler was a lot of work, but it was worth it. The biscuits were flaky and the filling was delicious.
Preshbeatz
[email protected]I had some trouble getting the biscuits to rise properly, but the cobbler still tasted good. The filling was especially flavorful.
Ch Zahid
[email protected]This cobbler was a bit too sweet for me, but my kids loved it. The biscuits were especially good.
System 3RR0R
[email protected]I love the combination of peaches and blueberries in this cobbler. The hazelnut biscuits add a nice nutty flavor.
Maryam Al Mohi
[email protected]This cobbler is a great way to use up summer fruit. The biscuits are soft and fluffy, and the filling is sweet and tangy.
Rami Alariqi
[email protected]This cobbler was easy to make and turned out delicious. The biscuits were fluffy and the filling was juicy. I would definitely recommend this recipe.
DX Hridoy Chowdhury
[email protected]I'm not usually a fan of cobblers, but this one was amazing! The hazelnut biscuits were the perfect complement to the fruity filling.
Gimbo Grace
[email protected]This cobbler was a huge hit with my family! The hazelnut biscuits were so flaky and flavorful, and the peach and blueberry filling was perfectly sweet and tart. I will definitely be making this again.