Saturday, May 28, 2011

Peach and Blueberry Cobbler

Another rustic endeavor.  Many cobbler recipes call for a slack batter that is spooned atop the fruit.  I've also seen recipes that call for sturdier biscuits to cover the filling.  I wanted to try the latter.  I made a simple brown sugar biscuit dough, and rolled it to about 1/2" thick.  I could've just cut out one large round to cover all the fruit, which would have given this cobbler a cleaner look, but I was going for a bumpier, nubbier effect.  So I cut the biscuit dough into 1" squares and dipped each one in a little butter and vanilla sugar (monkey bread style) before scattering and lightly layering them over the fruit.  This method also introduces a lot more texture to the topping because all those mini biscuit corners get a chance to crisp up and brown a little more.  Can't wait to dig in!!

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