Peaches & blues & flamingo Pyrex tooPosted: September 10, 2014
This week could be summer’s last blast for native peaches here.
Isn’t that sad?
Yesterday I got a huge bag of ripe peaches from the farmstand down the road. We couldn’t eat them all right away, so I picked out the softest ones to make a peach-blueberry cobbler with vanilla-cream biscuits. Peach cobbler is just fine by itself, but adding blueberries kicks it up into something sublime.
You mix the cut-up peaches with a dash of lemon juice (fresh, please!), a little sugar, and some cornstarch as a thickener.
Turn the peaches into a baking pan and scatter blueberries on top. The recipe actually says to mix the berries with the peaches and sugar in the bowl, but I forgot.
Then you mix up the vanilla-cream biscuit dough. The recipe calls for scraping the seeds of a couple vanilla beans into the cream, but I just used a dollop of regular bottled vanilla.
The dough turns out pretty shaggy and soft, so forget about rolling it out and cutting the biscuits. The best way to shape them is to simply drop them onto the fruit. I used an ice-cream scoop. Easy!
Then you brush the biscuits with more cream or milk, and sprinkle on some sparkling sugar for a nice crunch.
Pop it in the oven while you clean up the mess strewn over your countertops and in your sink. (Well, that’s what I do. Maybe you’re a neater cook than me!)
When it’s done, you have to wait a bit for it to cool down enough to eat. And wait and wait and wait.
Serve to a bunch of peach-loving people. Add vanilla ice cream if you like. We gobbled it up straight.
The recipe is here.