SEP
12

Peach Berry Cobbler with Sour Cream Biscuits

Crisps and Cobblers, Dessert, Fruit Desserts, Seasonal Recipes, Summer Recipes | 5 comments

This post should really be titled Saying Goodbye to Summer with Peach Berry Cobbler and Sour Cream Biscuits, but that was too long.

Just last weekend we were at the Farmer’s Market on a beautiful end of summer day (highs not reaching any higher than 80 degrees). The kids played in the creek not minding that their clothes were more wet than dry.

peach berry cobbler recipe sour cream biscuits

Today it has been drizzling since I woke up. Our high is a mere 58 degrees, last I checked. I have Dinner Rolls rising and a pot of Corn Chowder in the works.

How is it that just a few days ago we were enjoying our second batch of this delicious, summer Peach Berry Cobbler with Sour Cream Biscuits?

I don’t know if this will be the weather change that leads us into fall or if we’ll bounce right back in a few days, but either way I feel that we’ve given summer a proper send off.

Peaches, Peaches and more Peaches. Berries. Corn on the Cob. Saturday at the Farmer’s Market. Playing in the Creek. The kids in school. “Baby” girl turns 5. Summer is definitely leading into the things of fall here in Colorado.

peach cobbler recipe

Summer, you were exhausting this year but you kind of rocked too.

We moved. And survived. We did the pool thing. A lot. The kids finally learned how to swim. We made it to the Zoo, Aquarium, Nederland, Children’s Museum, Library x20, and Boulder Reservoir. Made popsicles! We ate up all your fantastic fruits and vegetables. And now it’s time to say goodbye.

More Peach Recipes:

Canning Homemade Peach Jam | Use Real Butter
Ginger Peach Popsicles | Food for My Family
Peaches and Cream Popsicles | My Baking Addiction
Roasted Peach and Goat Cheese Crostini | GoodLife Eats

How do you say goodbye to summer?

Peach Berry Cobbler with Sour Cream Biscuits

Yield: serves 6 - 8

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Print Save Recipe

Ingredients:

For the Fruit Filling:

2 pounds ripe, but firm peaches
1/4 cup Organic Cane Sugar
2 1/2 teaspoons cornstarch
1 tablespoon lemon juice
dash nutmeg
8 ounces raspberries, fresh or frozen
8 ounces blueberries, fresh or frozen

For the Sour Cream Biscuits

2 cups unbleached all-purpose flour
1/3 cup Organic Cane Sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cubed into 1/4 inch pieces
3/4 cup sour cream

Directions:

Preheat the oven to 425 degrees F. Place the rack in the lower-middle position.

For the Fruit Filling:

Halve and pit each peach. Cut each half into 4-6 slices, depending on the size of your peach (mine were extra large). Toss the peaches with the sugar, cornstarch, lemon juice, and nutmeg. Stir to combine. Gently fold in the berries.

Place the fruit mixture in a oven safe 3.5 quart casserole dish or cast iron pan. I prefer my Le Creuset Enameled Cast-Iron 3.5 -Quart Round Braiser.

Bake, uncovered, for 12 minutes. During this time, prepare the biscuits.

For the Sour Cream Biscuits:

Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk until well sifted. Add the butter. Using either 2 knives, a food processor, or a pastry blender, cut the butter into the flour mixture until is resembles a coarse meal. For a food processor about 10 1-2 second pulses will do the trick.

Using a spatula or wooden spoon, stir in the sour cream until a cohesive dough is formed. Take care not to over mix. This causes tough biscuits.

Divide the dough into 10 evenly sized amounts and roughly shape them into mounds. After the peach mixture has baked for 10 minutes, arrange the dough on top of the baked fruit.

Return to the oven and bake uncovered for 15-20 minutes, or until the biscuits are a golden brown and the fruit is bubbling. Cool for 10-15 minutes before serving.

Notes:

Some prefer the peaches peeled in desserts such as this. The peel, however, does not bother me or my family so we leave it on to save time. If you prefer peeled peaches, see this tutorial: How to Peel a Peach.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

Email  Facebook  Twitter  Pinterest

5
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Roxana | Roxana's Home Baking - September 12, 2012 @ 8:15 pm

    Although I’m ready for some fall baking I don’t want to say goodbye to summer. I was so sad last weekend when I couldn’t find any peaches at the farmers market.
    I guess, fall it’s on its way
    Your peach berry cobbler looks like a wonderful end of summer treat. now, if only i had some peaches …

    [Reply]

  • 2
    Pauline - September 15, 2012 @ 5:29 pm

    Cute plate! I love the blue, and it’s a nice contrast to the warm colors of the cobbler. Congrats on your girl turning 5 and surviving summer!

    [Reply]

  • 3
    Lynna - September 15, 2012 @ 7:22 pm

    This looks beautiful! I still to make cobbler.

    [Reply]

  • 4
    krisi - September 17, 2012 @ 6:40 pm

    this looks yummy! perfect to celebrate the first day of fall!

    [Reply]

  • 5
    Julia | JuliasAlbum.com - October 26, 2012 @ 1:50 am

    The peaches look so good in this dessert! Makes me want to eat one right now!

    [Reply]

Leave a Comment