The ultimate expression of summer, this cobbler is filled with berries and stone fruit, and topped with low-fuss sour cream biscuits. We like the combination of floral peaches with bright blackberries, but mix and match stone fruit and berries as you please. As with most cobbler recipes, this is even better when drizzled with heavy cream or served à la mode.
- 1Heat the oven to 375°F and arrange a rack in the middle.
For the biscuits:
- 1Combine flour, brown sugar, baking powder, baking soda, and salt in a mixing bowl and whisk to aerate and break up any lumps.
- 2Using the large holes of a box grater, grate the frozen butter into the flour mixture and toss to coat. Smear in the sour cream and heavy cream and, using your hands, knead until the dough just comes together. Divide into six pieces and flatten into disks; cover and reserve in the refrigerator.
For the filling:
- 1In a large bowl, mix together flour, brown sugar, granulated sugar, salt, and vanilla seeds. Add peaches and blackberries and mix until the fruit is evenly coated.
- 2Turn the fruit mixture into a 2-quart baking dish and stagger the reserved biscuit dough evenly across the top.
- 1Brush the tops of the biscuits with sour cream and sprinkle with sugar.
- 2Bake until the filling is bubbling, the peaches are tender when pierced with a knife, and the biscuits are golden brown and cooked through, about 30 to 35 minutes. Let cool at least 5 minutes before serving.
Beverage pairing: Saracco Moscato d’Asti, Italy. Sprightly and buoyant on the palate, Moscato d’Asti, a sparkling sweet wine from northern Italy, is a refreshing match for this cobbler. Light carbonation and texture make it a welcome contrast for the richness of the cobbler, while its flavors of pear, peach, and spice accent the fruit.