Blackberry-Peach Cobbler with Buttermilk Biscuits

By thatjerseygirl

This cobbler is made in a simple oven-proof skillet. Avoid using cast iron as it can give a metallic taste with the fruit. Use stainless steel or enamel-lined cast iron.

Ingredients

• For Topping:
• 2 Tbs turbinado (raw) sugar
• 2 tsp orange zest
• 4 1/2 oz (1 cup) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp table salt
• 2 1/2 oz (5 Tbs) cold unsalted butter, cut into 5 pieces
• 1/3 cup finely ground cornmeal
• 1/2 cup buttermilk
• 1 tsp pure vanilla extract
• For Filling:
• 1 oz (2 Tbs) unsalted butter
• 1/2 cup granulated sugar
• 1 Tbs cornstarch
• 1/2 tsp ground cardamom
• Pinch table salt
• 1/4 cup fresh orange juice
• 2 lb ripe peaches, halved, pitted, and cut into 1-inch-thick-slices
• 2 cups blackberries

Details

Servings 6

Preparation

Step 1

Position a rack in the center of the oven and heat to 375 degrees.

Make the topping --
In a small ramekin, mix the turbinado sugar and the orange zest until blended and set aside.

In a food processor, combine the flour, sugar, baking powder and salt. Pulse briefly to blend, about 10 seconds. Add the butter pieces and pulse until they are the size of small peas, 8 to 10 one-second pulses.

Transfer mixture to a medium bowl. Stir in the cornmeal with a spatula. Gently stir in the buttermik and vanilla until the dough is evenly moistened and begins to form large, soft clumps; don't overmix or the biscuits willl be tough. Refrigerate.

Make the filling --
Melt the butter in a 10-inch nonreactive ovenproof skillen (8 to 10-cup capacity) over medium-low heat. Add the sugar, cornstarch, cardamom and salt and cook, stirring until the sugar begins to melt, about 2 minutes. Whisking constantly, add the orange juice and bring to a boil.

Add the peaches and cook, stirring gently, until just barely tender, about 3 minutes. Add the blackberries and gently toss until the berries are hot, about 1 minute. Remove from the heat.

Assemble and bake --
Spread the fuit into a relatively even layer. Using a 3-tablespoon scoop or a soup spoon, drop the topping in about 8 mounds onto the filling, leaving space between them. With your fingers, distribute the orange-sugar evenly over the biscuits.

Bake until the filling is bubbling and a toothpick inserted ina biscuit comes out clean, 25 to 30 minutes. Let sit for about 5 minutes to allow the filling to settle and thicken before serving.