A simple but delicious Peach, Blueberry Cobbler

Cobbler and crisp can be contentious terms, or so I’ve heard from an employee who grew up in Texas and has an entirely different definition for both, but this is a pretty traditional New England style cobbler in that the fruit is on the bottom, and a cake / biscuit like topping is baked atop the fruit. Could it be called an upside down cake? maybe, but let’s not start a dessert war when one needn’t be started.

Equipment: 10 – 12″ Cast iron pan (preferred but not essential).

Serves 6 – 8

     

Ingredients

• 1 1/2 – 2 pounds fresh peaches, pitted and sliced (peeling is optional)
• 1 pint fresh blueberries.
• ½ cup packed dark brown sugar
• 1 Tb fresh lemon juice
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 1 cup whole spelt flour (or, use all spelt flour and sift it first!) Available at the bakery.
• 3/4 cup sugar, more for sprinkling
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1½ cups buttermilk
• 1 teaspoon freshly grated citrus zest

Preparation

1. Step 1

   Heat the oven to 350 degrees. Place a large pan (can be the one you plan to bake in) over medium heat. Combine the peaches, brown sugar and lemon juice. Cook until the sugar is melted and some of the juice has thickened to syrup consistency. Pour peaches into a bowl add the blueberries and set aside.

2. Step 2

   Melt the butter in your pan (don’t you dare wipe it out!) swirling the pan occasionally. Cook on medium heat until it turns golden brown. Turn off the heat pour your brown butter into a small bowl large enough for your buttermilk.

3. Step 3

   In a mixing bowl, whisk together the flour, granulated sugar, baking powder and salt. In your small bowl with brown butter, measure and add in buttermilk and zest and whisk together.  Combine wet and dry and stir until just incorporated.

4. Step 4

   Pour the peaches and blueberries into your pan. Scrape the batter on top of the fruit, but don’t mix it in. Sprinkle with a little more sugar if you like.

5. Step 5

   Bake until the cobbler is golden brown on top, 50 to 60 minutes.