Peach & Boysenberry Cobbler Recipe

Substitute seasonal, local fruit in this easy dessert dish.

Consider this recipe a template for any summer cobbler made with stone fruit and berries. Use nectarines or plums instead of (or in addition to) peaches. Replace boysenberries with blackberries or blueberries. The flaky biscuit topping will welcome any warm, juicy fruit underneath. Serve with ice cream, frozen yogurt, or lightly sweetened whipped cream.

2 lb. peaches, peeled, halved, pitted, and sliced lengthwise 1/2″ thick
1/2 cup granulated sugar
1-1/2 tbsp cornstarch
1/2 lb. boysenberries (about 1-1/2 cups)

Biscuit Topping
1-1/2 cups unbleached all-purpose flour
2 tbsp granulated sugar
2-1/2 tsp baking powder
1/2 tsp kosher or sea salt
6 tbsp unsalted butter, chilled, in 12 pieces
1/2 cup whole milk, plus more for brushing
About 2 tsp sparkling sugar (coarse decorating sugar)


Step 1: Preheat the oven to 425°F.

Step 2: Put the peaches in a large bowl.

Step 3: In a small bowl, whisk together the sugar and cornstarch until well blended.

Step 4: Add to the peaches and toss to coat evenly. Add the boysenberries and toss gently. Put the fruit in a 9″ x 2″ round baking dish or other baking dish with a 1-1/2-quart capacity.

Step 5: To make the biscuit topping, put the flour, granulated sugar, baking powder, and salt in a food processor and pulse several times to blend. Add the butter and pulse until the bits of butter are no larger than a pea.

Step 6: Transfer the mixture to a bowl and stir in the milk with a fork, tossing gently just until the dry ingredients are moistened. Knead gently with your hand, just until the mixture forms a cohesive dough.

Step 7: Turn it out onto a work surface and pat it into a 1/2″-thick round.

Step 8: Using a 2-1/2″-round biscuit or cookie cutter, cut out 6 biscuits and place them on top of the fruit, spacing them evenly. Brush the top of the biscuits lightly with milk and sprinkle with the sparkling sugar.

Step 9: Bake until the biscuits are nicely browned and the fruit is bubbling, 30-35 minutes. Transfer to a rack to cool slightly. Serve warm.

Reprinted with permission from Sur La Table and Janet Fletcher’s Eating Local (2010 Andrews McMeel).

Photo Eating Local Cookbook