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Gallery Peach-and-Raspberry Oat Cobbler Credit: Kate Mathis Recipe Summary prep: 25 mins total: 3 hrs 40 mins Servings: 8
Ingredients Filling 2 1/2 pounds peaches, cut into 1/2-inch wedges (8 cups) 1 1/4 cups (6 ounces) raspberries 3/4 cup granulated sugar 3 tablespoons cornstarch 2 teaspoons fresh lemon juice 1/4 teaspoon kosher salt Topping 1 1/2 cups unbleached all-purpose flour 1/4 cup granulated sugar 1 3/4 teaspoons baking powder 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces 1/4 cup rolled oats, plus more for sprinkling 3/4 cup cold heavy cream, plus more for brushing and serving (optional) Fine sanding sugar, for sprinkling
Cook’s Notes The trick to pillowy biscuits is to leave pea-size bits of butter intact, and mix only until the dough forms. It’ll be sticky, so use two spoons to drop it onto the fruit. Variations Cherry:In step 1, stir together 2 pounds sour cherries, pitted (5 cups); 3/4 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt. Plum-Nectarine: In step 1, stir together 2 pounds plums (preferably Italian prune; about 9 small), cut into 1/2-inch wedges (5 1/4 cups); 1 pound nectarines (about 3), cut into 1/2-inch wedges (2 1/2 cups); 3/4 to 1 cup sugar (depending on sweetness of plums); 2 tablespoons plus 1 teaspoon cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt.Mixed Berry: In step 1, stir together 5 cups mixed raspberries, blueberries, and blackberries; 3/4 cup sugar; 2 tablespoons cornstarch; 2 teaspoons lemon juice; and 1/4 teaspoon salt.Apricot-Strawberry: In step 1, stir together 2 1/4 pounds apricots, cut into 1/2-inch wedges (6 cups); 6 ounces strawberries, coarsely chopped (1 cup); 1 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt. In step 3, bake 1 hour.
Gallery Peach-and-Raspberry Oat Cobbler Credit: Kate Mathis
Recipe Summary prep: 25 mins total: 3 hrs 40 mins Servings: 8
Gallery
Peach-and-Raspberry Oat Cobbler Credit: Kate Mathis
Peach-and-Raspberry Oat Cobbler
Credit: Kate Mathis
Peach-and-Raspberry Oat Cobbler
Recipe Summary prep: 25 mins total: 3 hrs 40 mins Servings: 8
Recipe Summary
prep: 25 mins total: 3 hrs 40 mins
Servings: 8
prep: 25 mins
total: 3 hrs 40 mins
prep:
25 mins
total:
3 hrs 40 mins
Servings: 8
8
Ingredients
Ingredients
2 1/2 pounds peaches, cut into 1/2-inch wedges (8 cups) 1 1/4 cups (6 ounces) raspberries 3/4 cup granulated sugar 3 tablespoons cornstarch 2 teaspoons fresh lemon juice 1/4 teaspoon kosher salt
1 1/2 cups unbleached all-purpose flour 1/4 cup granulated sugar 1 3/4 teaspoons baking powder 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces 1/4 cup rolled oats, plus more for sprinkling 3/4 cup cold heavy cream, plus more for brushing and serving (optional) Fine sanding sugar, for sprinkling
Directions
Filling:Preheat oven to 375 degrees. Stir together peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
Topping:Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
Bake until bubbling in center and biscuits are golden brown, 1 hour to 1 hour, 15 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.
Cook’s Notes The trick to pillowy biscuits is to leave pea-size bits of butter intact, and mix only until the dough forms. It’ll be sticky, so use two spoons to drop it onto the fruit.
Variations Cherry:In step 1, stir together 2 pounds sour cherries, pitted (5 cups); 3/4 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt. Plum-Nectarine: In step 1, stir together 2 pounds plums (preferably Italian prune; about 9 small), cut into 1/2-inch wedges (5 1/4 cups); 1 pound nectarines (about 3), cut into 1/2-inch wedges (2 1/2 cups); 3/4 to 1 cup sugar (depending on sweetness of plums); 2 tablespoons plus 1 teaspoon cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt.Mixed Berry: In step 1, stir together 5 cups mixed raspberries, blueberries, and blackberries; 3/4 cup sugar; 2 tablespoons cornstarch; 2 teaspoons lemon juice; and 1/4 teaspoon salt.Apricot-Strawberry: In step 1, stir together 2 1/4 pounds apricots, cut into 1/2-inch wedges (6 cups); 6 ounces strawberries, coarsely chopped (1 cup); 1 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt. In step 3, bake 1 hour.
Cook’s Notes
The trick to pillowy biscuits is to leave pea-size bits of butter intact, and mix only until the dough forms. It’ll be sticky, so use two spoons to drop it onto the fruit.
Variations
Cherry:
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