Peach and Raspberry Cobbler

I recently found some perfectly juicy peaches that just begged to be the star of a cobbler or pie. Unfortunately, my children thought they begged to be eaten just as they were (and rightly so, really) so I must admit I didn’t have as many as I would have liked to work with. In fact, I’m telling you to use eight in this recipe but I actually only had six. Luckily, cobbler is very forgiving and improvising with what you have on hand is encouraged. For example, you could skip the raspberries here and just use peaches or, of course, you could substitute blueberries, blackberries, etc. but I really love this particular combination.

You will notice there is not a lot of sugar in the filling or the biscuit-like crust. I like it this way because it showcases the flavor of the fruit and is a nice contrast with sweet vanilla ice cream. I can also better justify having it for breakfast if you must know. If you are using peaches that are not quite ripe, you may want to increase the sugar in the filling. Use your judgment and trust it (always, not just in this recipe). If you’ve never used cardamom this is a good way to try it out because it’s pretty subtle with the peaches but definitely adds a different element.
Peach and Raspberry Cobbler
(serves 10 – 12)
2 cups all-purpose flour
1 1/2 TB sugar
*1/2 tsp ground cardamom
2 tsp baking powder
pinch of sea salt
3/4 cup butter (1 1/2 sticks) cold, cut in small slices
1 XL or  2 small eggs
1/2 cup milk
8 ripe peaches, peeled and sliced
1 1/2 cups raspberries
3 TB cornstarch
3 TB sugar
*1/2 tsp ground cardamom
2 TB lemon juice
1/2 tsp vanilla
1 TB Turbinado sugar  (provides extra sweetness and crunch)
*The cardamom is optional but it does add a nice brightness and depth and pairs really well with peaches.
In the bowl of a food processor or a mixing bowl, combine flour, sugar, cardamom, baking powder and and salt.
Add cold butter slices and pulse in food processor or cut in using a fork or pastry cutter until the butter is incorporated and resembles coarse cornmeal.
Add milk and egg and pulse until the dough forms a ball. If you’re using a mixing bowl/pastry cutter, beat the egg before adding it then stir in the milk and egg with a wooden spoon until a ball forms.
The dough will be sticky so turn it directly on to a sheet of plastic wrap or parchment paper, try not to handle it with your hands too much, form it into a flat disc, wrap it and allow it to chill in the refrigerator for at least an hour. It can be prepared and chilled up to 24 hours in advance but make sure you take it out of the refrigerator about 15 minutes prior to rolling the crust so it softens slightly.
*You may also skip the chilling and still have a decent result but chilling does tenderize the dough by solidifying the fat and relaxing the gluten.
Before you prepare your berries, turn on your oven to preheat at 350 degrees and butter a 9×13 pyrex pan or oven-safe pan of similar size (it could be smaller in dimension but have deeper sides).
Peel and slice peaches into a mixing bowl.
Add raspberries.
In a smaller bowl, combine cornstarch, sugar and cardamom and stir until fully combined.
*It’s important to never add cornstarch without first mixing it with another dry ingredient like sugar or a small amount of liquid (water or juice) so it doesn’t get all clumpy.
Add dry ingredients to the peaches and raspberries and stir lightly until all the fruit is coated. Transfer fruit mixture to prepared baking pan, spreading evenly. Set aside while you roll out the crust.
Sprinkle a cutting board or other work surface with some flour before putting the dough down then sprinkle the dough with flour as well. Roll dough until it is approximately 1/4 inch thick.
You may then cut it in whatever shape you choose. I chose to use a small biscuit cutter for circles but triangles and squares are also lovely. You could even just break it apart for an extra rustic look or even leave it all in one piece (I like the look of the fruit peeking through but to each their own).
Whatever shape it takes, arrange the dough to evenly cover the fruit. Sprinkle turbinado sugar over the crust, place in the oven and bake for 20 -30 minutes. The fruit should be bubbling and the crust golden brown.
Enjoy warm with a large scoop of vanilla ice cream, whipped cream or even a dollop of Greek yogurt for a less sweet option.

“The walls were wet and sticky, and peach juice was dripping from the ceiling. James opened his mouth and caught some of it on his tongue. It tasted delicious.”
Roald Dahl from James and the Giant Peach