PEACH AND BLUEBERRY COBBLER WITH HAZELNUT BISCUITS
Cobbler is an irresistible summer treat, with its combination of bubbling fruit and golden biscuits. This version uses sweet, nutty hazelnut flour in the biscuits, which bake up crunchy on the outside and tender in the middle. To swap whole hazelnuts for the meal, start with 1/2 cup (64 grams) hazelnuts, toasted and with skins rubbed off. Grind the cooled nuts in a food processor or coffee grinder with the 1/3 cup (65 grams) granulated sugar until finely ground, and proceed with recipe as written. Tart wild blueberries are best here; use fresh if you can find them, but frozen are widely available and can go straight into the mix, no thawing necessary. Conventional supermarket blueberries work, too, but shouldn't be the first choice; they are watery and have a weaker flavor.
Provided by Samantha Seneviratne
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. In a small skillet, cook hazelnut meal over medium-low heat, stirring constantly, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool completely.
- Prepare the filling: Combine sugar and vanilla seeds in a 2-quart baking dish and use your fingers to grind them together. Add peaches and blueberries, sprinkle with the cornstarch and salt, and gently toss to combine.
- Prepare the biscuit topping: Combine cooled hazelnut meal, flour, sugar, baking powder and salt in a large bowl and whisk to combine. Cut butter into the flour mixture with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-size pieces. (Pop the flour mixture into the refrigerator for a little while if the butter has gotten warm.)
- In a small bowl, combine cream and milk and then, with a fork, stir it into the flour mixture just until evenly moistened. Don't overwork the dough.
- Drop the dough in 8 to 10 apricot-size balls (a scant 1/4 cup) on top of the fruit mixture. Brush the tops of the dough balls with cream and sprinkle with sanding sugar.
- Bake until fruit is bubbling, topping is golden brown, and a toothpick inserted into the center of one biscuit comes out with moist crumbs attached, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 278 milligrams, Sugar 27 grams, TransFat 0 grams
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Donia Hesham
[email protected]I'm allergic to nuts. Can I substitute the hazelnut biscuits with something else?
Luke Sherrah
[email protected]This cobbler sounds delicious! I'm definitely going to try it.
Nyombi Jackson
[email protected]I'm not sure how I feel about the hazelnut biscuits. I've never had them before.
L Reeves
[email protected]I can't wait to try this cobbler! It looks so good.
SoaR Nix
[email protected]This cobbler is perfect for a summer party. It's easy to make and everyone loves it.
Danielle Lynch
[email protected]I'm not a fan of hazelnuts, so I substituted walnuts in the biscuits. It was still delicious!
Hellen Bediako
[email protected]The cobbler was a little dry. I think I should have added more liquid.
Empress Casey
[email protected]This cobbler is a bit too sweet for my taste, but it's still very good.
Nancy Nmesoma
[email protected]I've made this cobbler several times and it always turns out great. It's a keeper!
Mubashiir Lonee
[email protected]This cobbler is easy to make and it's always a hit with my family and friends.
Laurie Breen
[email protected]The hazelnut biscuits are the perfect touch. They add a nice crunch and a nutty flavor.
Umar Rizky
[email protected]I love that this cobbler is made with fresh fruit. It really makes a difference in the flavor.
Patty Pickett
[email protected]This cobbler is a summer classic! The peaches and blueberries are perfectly juicy and sweet, and the hazelnut biscuits are crispy and flavorful.