This is hands down my favorite cobbler recipe. I first made it about five years ago when I saw it in Cooking Light Magazine. It really lets the delicate summer fruit flavors shine and the biscuit topping is: to. die. for.
INGREDIENTS:
Filling:
1/2 cup sugar
2 tbsp all-purpose flour
1/2 tsp lemon zest
1/4 tsp salt
4 cups peaches, peeled and chopped (approx. 5 peaches)
3/4 cup fresh raspberries
1 tbsp fresh lemon juice
cooking spray
Topping:
1 1/3 cup all-purpose flour
1/3 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
3 tbsp chilled butter, cut into small pieces
2/3 cup low-fat buttermilk
1 1/2 tbsp turbinado sugar
DIRECTIONS:
Preheat oven to 400 degrees
Prepare Filling: combine sugar, flour, lemon zest and salt in a large bowl. Add the peaches, berries and lemon juice, mix together. Spoon mixture into a baking dish coated with cooking spray. Bake filling at 400 degrees for 15 minutes.
To prepare topping, combine flour, sugar, baking powder and salt, stirring with a whisk. Cut in chilled butter with a pastry cutter or two knives until mixture resembles a coarse meal. Add buttermilk; stir just until moist.
Remove dish of filling from the oven and drop dough onto the peach mixture to form 8 rounds. Sprinkle dough evenly with turbinado sugar. Bake at 400 degrees for 25 minutes or until bubbly and golden brown.
Yields 8 servings.
NOTES:
The original recipe calls for less peaches and blueberries instead of raspberries. I have also made this version and it is also amazing. However, I only had raspberries at home. I personally like the raspberry version better.
If you want to be really bad and add more biscuit just double the recipe for topping. Oh those biscuits are delish! I'm pretty sure portion control by only having 8 biscuits is the reason it is in Cooling Light Magazine.
Recipe: Adapted from Cooking Light Magazine, July 2007