Karen's White Peach & Raspberry Cobbler with Buttermilk Drop Biscuits
A wonderful summer dessert when peaches are ripe & juicy! Perfectly sweetened with easy and crispy - yet tender drop biscuits. I love to serve with my Caramel Vanilla Bean Vegan Ice Cream!
2tablespoonunsalted buttercold, cut into small pieces
2/3cupfresh raspberries
Quick Cobbler Topping:
3/4cups+ 2 tablespoons flour
3tablespoons pure cane sugar
1 1/4teaspoonbaking powder (aluminum free)
1/4teaspoonbaking soda
1/2teaspoon sea salt
1/4teaspooncinnamon
1/8 teaspoonnutmeg freshly grated
4tablespoons unsalted butter COLD, cut into tablespoons
6tablespoonsbuttermilk
1/2 teaspoonspure vanilla
1 tablespoonsugar
Instructions
Fruit Filling:
Preheat oven to 350 degrees. Wash and dry peaches. Cut in half, twist to release the pit. Cut into 1/3" slices - place all peach slices in a large bowl. Add 3 teaspoons of lemon juice, mix in.
Add sugar, cornstarch and bits of butter. Butter a 9 x 13 baking pan (I use enameled cast iron.) Add the peaches to the pan, smoothing the top.Bake for 12 minutes until just starting to soften and juicy (will add raspberries after.) Remove from oven - make Cobbler Topping.
Buttermilk Cobbler Topping:
Add flour, sugar, baking powder, baking soda, sea salt, cinnamon & nutmeg to a medium sized bowl, mix together with a wooden spoon. Add cold butter - using a pastry blender, cut butter into small 1/4 " pieces.
Measure buttermilk and vanilla in a small bowl - pour into the flour mixture, and in a few strokes, combine with a wooden spoon.Add Raspberries on top of the peaches.
Use a 2" cookie scoop - fill with topping half way, add dollops of the topping over the fruit - spacing them out; about 10 - 12 circles of topping. (Can use a large spoon too; dollop in 2" circles.)Sprinkle the tops with 1 tablespoon of sugar. Bake for 20 minutes until tops are lightly browned.
I like to serve the cobbler warm with my Caramel Vanilla Bean Vegan Ice Cream.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.