Ahhhhh cobbler. How I love thee. I love your juicy, sweet filling and soft, plump biscuits. I love picking off the crusty pieces from the biscuits (read: crumbs don’t count) and, when no one’s looking, drinking the fruit filling with a straw.
I love how, every time I bake you, you take me right back to sitting at candlelit table at Kaminsky’s in the middle of final exams. After being on lockdown with Shakespeare all day, nothing felt more right than slurping down sweet peach cobbler topped with vanilla ice cream with my best friend.
And if you, too, love this quintessential Southern dessert I think you’ll go crazy for this version with tiny flecks of sweet candied ginger in the biscuits. It’s the perfect touch that makes people go “Mmmm this IS the best cobbler I’ve ever eaten! There’s just something special about it that I can’t put my finger on…”
At that point, you will just smile, bat your eyelashes and perfect your Southern accent while you say you really don’t know and that it’s your mama’s recipe, passed down to her from her grandmama before the war.
Okay, you can leave about the part about the war. It’s only for effect.
The amount of sugar needed really depends on the ripeness of your fruit. Right now, if your peaches are as juicy and delicious as my peaches, you probably only need a cup to a cup and a quarter. You’ll have to be the judge!
As for the biscuits, they’re nothin’ but good ol’ fashioned drop biscuits. I like to make mine extra big and sprinkle cinnamon sugar on them right before going into the oven.
There’s nothing better, folks, than the smell of cobbler cooking in your kitchen. Well, I take that back. The only better thing is actually eating said cobbler. Duh.
Perfect for 4th of July cookouts! Just don’t forget the accent we talked about! And a super cute sundress.
Gingered Peach and Blackberry Cobbler
6 ripe peaches
24 oz blackberries
1 1/4 cup sugar
2 T cornstarch
juice of 1 lemon
3 cups all purpose flour
1 T baking powder
1/2 cup crystallized ginger, chopped
1 tsp salt
1 1/4 cup almond milk (or any kind of milk; I happened to have almond on hand)
2 sticks butter (or Earth Balance buttery sticks)
cinnamon and sugar for topping
Preheat oven to 425 and spray a 9 x 13 inch pan with cooking spray.
Bring a large pot of water to a boil and carefully drop in the peaches. Cook for only 30 seconds and then remove quickly. This will cause the peach skins to literally peel right off. After peeling, slice peaches and put them into a bowl with the blackberries. Add your sugar, lemon juice and cornstarch and toss to combine. Pour berry mixture into the baking pan and bake for 15 minutes until bubbly.
While fruit is baking, combine the flour, baking powder, salt and ginger into a large bowl. Using your fingers, cut in the butter until mixture resembles coarse cornmeal. Add the milk and stir to create a sticky biscuit dough.
When fruit is done, remove from oven and carefully drop 1/3-1/2 cup portions of dough onto the mixture. Sprinkle with cinnamon and sugar and return to oven to bake for 35 more minutes. The biscuits will be golden brown when done. You may want to line the bottom of your oven with tin foil in case cobbler boils over. The last thing you want is a sticky mess to cramp your cobbler-baking style!
Serve warm with vanilla ice cream or slightly sweetened whipped cream.
1.5 hours start to finish