Ok so I understand that posting a red white and blue cobbler the day after the 4th of July is like posting a ginger cookie recipe the day after Christmas. But my organizational skills that I promised last week should be coming in the mail soon….so with any luck if I start planning now I might get a stuffing recipe up for Thanksgiving!
I hope you all had fabulous 4th of Julys! The weather was stunning in Chicago – 80s, sunny, with a breeze :) Perfect for braving the 5 million people mass exodus to Navy Pier for the fireworks. I don’t care how old I get I will always LOVE fireworks. Only I think its just because the foodie in me associates fireworks with potato salad and burgers…and ketchup…and beer. It happens.
So I figured the only way to even better celebrate the long holiday weekend was with an amazing Giveaway from King Arthur Flour! I ADORE King Arthur Flour. It’s brimming on obsession. Their Whole Grain Baking Cookbook is the absolute bible of all whole grain baking books.
So to share the King Arthur lovin’ their company has generously provided all of their amazing dry ingredients and the 9×9 inch metal baking pan necessary to make this delish Peach Blueberry Cobbler form their Whole Grain Cookbook!!
This cobbler is so simple and unbelievably tasty. The fresh blueberries and peaches are mixed with lemon and nutmeg and bubble up gorgeously in the oven. Topped with sweet buttery drop biscuits… omg YUM! Plus 100% whole grain and just around 220 calories per serving.
How to Enter the King Arthur Flour Giveaway:
To enter for a chance to win a complete recipe preparation kit for this Peach Blueberry Cobbler – including all King Arthur Brand ingredients and 9×9 inch baking pan, just follow the directions on the Rafflecopter widget at the bottom of my post. The winner will be announced on July 15th!
Peach Blueberry Cobbler
Yields 12 servings
For the topping
- 2 cups of white whole wheat flour
- 2 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground nutmeg
- 1/2 cup (1 stick) of unsalted butter, chilled
- 2 tablespoons of packed brown sugar
- 1 large egg, beaten
- 2/3 cup of milk
For the filling
- 3 cups (1 1/4 lbs.) of sliced peaches
- 2 cups (10 oz.) of blueberries
- 1/2 cup of packed brown sugar
- 2 tablespoons of cornstarch
- 1/2 teaspoon of ground nutmeg
- Pinch of salt
- 1 tablespoon of lemon juice
Preheat oven to 350 degrees F. Lightly butter a 9-inch-square baking pan.
Make the biscuit topping: Combine the flour, baking powder, salt and nutmeg in a mixing bowl or your food processor.
Cut the cold butter into pats, and then cut them into the flour using your fingers, a pastry blender or the metal blade of your food processor, until the largest pieces of butter are the size of peas.
Mix in the 2 tablespoons brown sugar quickly.
Beat the egg with the milk and add to the flour mixture all at once. Mix gently, just until combined; the dough will be a bit wet and sticky. Let it rest while you make the filling.
Make the fruit filling: Combine the peaches and blueberries in a large bowl.
In a small bowl, mix the ½ cup brown sugar with the cornstarch, nutmeg and salt.
Add the sugar mixture to the fruit and stir gently to combine.
Turn the fruit into the buttered baking pan and sprinkle with the lemon juice. Set aside while you finish the biscuits.
Generously dust your work surface with flour and turn the dough out onto it.
Flour your hands and pat the dough into a circle about ¾ to 1 inch thick. During this process, reflour your hands liberally whenever the dough starts to stick to them.
Using a well-floured biscuit cutter (or round drinking glass), cut the biscuits and “cobble” them together over the peaches and blueberries.
Try to cover the entire surface of the fruit.
Sprinkle the top with sparkling sugar, if you like.
Place the pan in the oven. Bake the cobbler until the topping is browned and the fruit is bubbling and thickened, 40 to 45 minutes.
Remove from the oven and cool for 10 minutes before serving.
Serve warm with whipped cream or ice cream.