Karen's White Peach & Raspberry Cobbler with Buttermilk Drop Biscuits

5 from 1 vote

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!

Prep Time20

Cook Time32

Total Time52

Course: Dessert, Fruit Dessert

Cuisine: American

Keyword: peach & rapberry cobbler, quick cobbler-biscuit topping, white peach cobbler

Servings: servings

Author: Karen Sheer a zest for life

Equipment

1 pastry cutter

Ingredients

Fruit Base:

8 large white peaches 3 pounds; 8 cups sliced
3 teaspoons fresh lemon juice
2/3 cups pure cane sugar I use organic
1 tablespoon + one teaspoon cornstarch I use non-gmo
2 tablespoon unsalted butter cold, cut into small pieces
2/3 cup fresh raspberries

Quick Cobbler Topping:

3/4 cups + 2 tablespoons flour
3 tablespoons pure cane sugar
1 1/4 teaspoon baking powder (aluminum free)
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg freshly grated
4 tablespoons unsalted butter COLD, cut into tablespoons
6 tablespoons buttermilk
1/2 teaspoons pure vanilla
1 tablespoon sugar

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.

Nutrition