You spoke and we listened! Four days ago we proposed a question on Instagram, asking for recipe requests for our weekly Friday Live show. This week marks our 23rd episode, and we thought it would be fun to see what our audience wanted to watch us make! Suggestions came in from literally around the world, and one idea in particular caught our attention. Over five thousand miles away, across the Atlantic Ocean in the city of Edinburgh, Scotland lives a friend of ours named Ryan-Andrew Brown. In addition to attending medical school and caring for patients in hospitals, somehow he also finds time to post original recipes on his beautifully-photographed cooking blog. When he proposed that we make something distinctly American—like a cobbler—we immediately knew what we had to do.
This cozy cobbler will comfort your cockles. We couldn’t help but sneak in one more peach recipe before Fall rolls around, and this rustic dessert is going to roll you right into the ‘ber months, smoother than a cloud. Made with plump blackberries, fresh peaches, a sweet vanilla bean, and a splash of lemon juice, this recipe uses both brown and white sugar for extra flavor. Topped with warm and tender ginger-spice biscuits and a scoop of vanilla ice cream—of course—this dreamy end-of-summer treat with hints of cinnamon is true heaven in a skillet.
The wonderful thing about cobblers is they can be made with any fruit that’s in season. You simply mix the fruit in a bowl, toss it with a spoonful of sugar, vanilla, and lemon juice, then spread it in a skillet. In the same bowl—hooray for fewer dishes!—you stir together a simple batter, spoon it over the fruit, then bake it in the oven and that’s it! We’ll be showing you how easy it is live on our Instagram show today at 12pm PST. Join us as we welcome the first of September with an unforgettable classic, one of America’s oldest desserts. We are excited to see you and—let’s be honest here—make this cobbler once again! See you at noon!
PS: We have been posting past episodes of Friday Live on our YouTube page, so subscribe there so you don’t miss any new video posts!
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Blackberry Peach Cobbler with Ginger-Spice Biscuits
serves 6
For the fruit:
2 large peaches, thinly sliced (about 3 cups / 375g)
12 ounces (340g / about 2 1/2 cups) blackberries
2 to 4 tablespoons granulated sugar (see note)
2 to 4 tablespoons brown sugar, packed (see note)
1 tablespoon freshly-squeezed lemon juice
2 tablespoons cornstarch
1/2 vanilla bean (or 1 teaspoon vanilla extract)
1 tablespoon vegan butter for greasing the pan
For the biscuits:
1 1/2 cups (180g) all-purpose flour (see note)
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 1/2 cups (355ml) canned coconut cream (see note)
1 teaspoon turbinado sugar for sprinkling
vanilla ice cream for serving (optional, but come on)
Preheat the oven to 375°F/191°C. Grease a 10-inch skillet, pie plate, or similarly-sized baking dish with 1 tablespoon of vegan butter, and set aside.
Place the peach slices and blackberries in a large bowl, and add the granulated sugar, brown sugar, lemon juice, and cornstarch. Split the vanilla bean pod lengthwise, and use a small knife to scrape the black seeds into the bowl, discarding the empty pod. Toss the fruit until evenly coated, then transfer to the prepared skillet and spread in an even layer. The baking dish should be about 1/2 to 3/4 full.
Wipe out the mixing bowl until dry, then add the flour, sugar, baking powder, salt, ginger, and cinnamon and whisk to combine. Add the coconut cream and stir until evenly blended. Use a spoon to dollop the batter over the fruit, leaving some spaces for fruit to remain visible. Sprinkle with turbinado sugar and bake until bubbly and golden brown on top, 45 to 55 minutes. Serve hot, with scoops of vanilla ice cream if desired, and enjoy!
notes:
— Taste the fruit before adding the sugar, and use less if your fruit is very sweet and ripe.
— To keep the recipe vegan, be sure to serve it with a non-dairy ice cream.
— To make the cobbler gluten-free, use a gluten-free flour blend in place of all-purpose flour.
— Canned coconut cream is unsweetened, and thicker than canned coconut milk. It is available in grocery stores and online. It is different from “cream of coconut” which is a sweetened product for use in cocktails.