I have such a weakness for ripe summer peaches that passing a market stand without grabbing a quart or two is an impossibility. It doesn’t matter if there are already some stacked in bowls at home: I just can’t leave any behind. If you haven’t stocked up yet, I urge you to make the most of their short but sweet season.
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My favourite way to enjoy peaches is baked into a peach blueberry cobbler. I always leave the peels on the peaches because they soften up beautifully during baking and peeling just isn’t necessary (plus, blanching and peeling peaches is too cumbersome a task for a simple rustic dessert like this). Combined with cornmeal blueberry biscuit topping, it’s a treat that you can enjoy warm from the oven with a scoop of ice cream, or sneak cold from the fridge when no one is looking.
If you don’t have buttermilk on hand, you can make a substitute by stirring a tablespoon of white vinegar into a cup of milk. Let sit five minutes before using.
3 pounds ripe peaches (about 9)
2 cups (280 g) blueberries
¼ cup (54 g) white sugar
¼ cup (54 g) packed brown sugar
2 tablespoons lemon juice
¼ teaspoon cinnamon
2 ½ tablespoons flour
1 ½ cups (225 g) flour
½ cup (85 g) cornmeal
1/3 cup (70 g) sugar
2 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter chilled and cut into 1 inch pieces
1 teaspoon vanilla
1 cup buttermilk
1 ½ (210 g) cups blueberries
Preheat oven to 375.
Wash and dry the peaches to remove a bit of the fuzz and any dirt. Cut each peach into 8 equal slices and place them in a 9x13 dish along with the two cups of blueberries. Then sprinkle the sugars, lemon juice, cinnamon, salt and flour on top. Carefully stir with a large spoon until the ingredients coat the fruit evenly. Set aside.
To make the topping, whisk together the flour, cornmeal, sugar, baking powder and salt in a bowl. Use your hands or a fork to squeeze and scrape the chilled butter pieces into the dry ingredients until you get a crumbly mixture. Whisk the vanilla into the buttermilk and pour it onto the flour mixture. Use a fork to gently mix it until it just comes together (try not to over-mix it to avoid tough biscuits!) Fold in the blueberries.
The dough will be sticky and slightly wet so use a spoon to make three rows of three biscuits each (nine total) on top of the fruit. Place the pan in the oven and bake for 50 to 55 minutes until the biscuits are golden brown on top and the fruit mixture is deep purple and bubbling. Remove from the oven and let cool on a wire rack for 15 to 25 minutes to allow the filling to set slightly. Serve warm with a scoop of vanilla ice cream.
Cover any leftovers with plastic wrap and store in the fridge to enjoy cold or warm over the next three days. Serves nine to 12.