INGREDIENTS
FOR THE PEACH FILLING
1 pound yellow peaches (3 medium peaches), peeled, pitted, and cut into ¼-inch slices
1 tablespoon lemon juice, from 1 lemon
⅔ cup sugar
1 teaspoon Sweet Yemeni Seasoning
FOR THE BLUEBERRY FILLING
1 pound Blueberries
1 tablespoon lemon juice, from 1 lemon
⅔ cup sugar
1 teaspoon Sweet Yemeni Seasoning
FOR THE BISCUIT TOPPING
1 cup all-purpose flour, spooned into a measuring cup and leveled off with a knife
7 tablespoons sugar, divided
1¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into small chunks, plus more for greasing the pan
⅔ cup buttermilk
¾ teaspoon vanilla extract
INSTRUCTIONS
Preheat the oven to 375°F. 4 1/2 quart baking dishes.
Make the peach filling: In a large bowl, combine the peaches, lemon juice, sugar, and Sweet Yemeni Seasoning. Mix until well combined and the peaches are evenly coated. Set aside.
Make the blueberry filling: In a large bowl, combine the blueberries, lemon juice, sugar, and Sweet Yemeni Seasoning. Mix until well combined and the blueberries are evenly coated. Set aside.
Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of sugar, baking powder, baking soda, and salt. Add the butter and rub in with your fingers, or blend with a pastry cutter, until the mixture resembles coarse crumbs. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add the buttermilk-vanilla mixture to the flour mixture and stir with a spoon until evenly moistened. Do not overmix; the batter will look lumpy.
Assemble and bake the cobbler: Transfer the fillings to the baking dishes. Drop the batter in evenly spaced dollops on top of the fillings using a small ice cream scoop. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. Bake until the fruit is bubbling and the top is golden 40 to 45 minutes. Let cool for about 1 hour, then serve.
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