Peach and Blueberry Cobbler With Hazelnut Biscuits

Name: Peach and Blueberry Cobbler With Hazelnut Biscuits
Total time: 1 h
Yield: 8 servings
Cuisine: american
Ingredients: 1/2 cup/56 grams hazelnut meal; 1 1/2 cups/190 grams all-purpose flour; 1/3 cup/65 grams granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1/2 cup/115 grams cold unsalted butter (1 stick), cut into pieces; 1/3 cup/75 milliliters cold heavy cream, plus more for brushing top; 1/4 cup/60 milliliters cold whole milk; Sanding sugar, for sprinkling; 2 to 4 tablespoons sugar (depending on how sweet the fruit is); 1/2 vanilla bean, split and seeds scraped (or 1 1/2 teaspoons vanilla extract); 2 pounds/910 grams ripe peaches (3 to 4 medium peaches), pitted and cut into eighths (no need to peel it); 2 cups/320 grams blueberries, preferably wild, either fresh or frozen (no need to thaw); 1 tablespoon cornstarch; Pinch of kosher salt

By Samantha Seneviratne

Total Time: 1 hour
Rating: 4(244)
Notes: Read community notes

Cobbler is an irresistible summer treat, with its combination of bubbling fruit and golden biscuits. This version uses sweet, nutty hazelnut flour in the biscuits, which bake up crunchy on the outside and tender in the middle. To swap whole hazelnuts for the meal, start with ½ cup (64 grams) hazelnuts, toasted and with skins rubbed off. Grind the cooled nuts in a food processor or coffee grinder with the ⅓ cup (65 grams) granulated sugar until finely ground, and proceed with recipe as written. Tart wild blueberries are best here; use fresh if you can find them, but frozen are widely available and can go straight into the mix, no thawing necessary. Conventional supermarket blueberries work, too, but shouldn’t be the first choice; they are watery and have a weaker flavor.

Featured in: Sweet Summer Peaches, Made Even Sweeter

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Ingredients

Yield:8 servings

For the Biscuits

½cup/56 grams hazelnut meal
1½cups/190 grams all-purpose flour
⅓cup/65 grams granulated sugar
1tablespoon baking powder
½teaspoon kosher salt
½cup/115 grams cold unsalted butter (1 stick), cut into pieces
⅓cup/75 milliliters cold heavy cream, plus more for brushing top
¼cup/60 milliliters cold whole milk
Sanding sugar, for sprinkling

For the Filling

2 to 4tablespoons sugar (depending on how sweet the fruit is)
½vanilla bean, split and seeds scraped (or 1½ teaspoons vanilla extract)
2pounds/910 grams ripe peaches (3 to 4 medium peaches), pitted and cut into eighths (no need to peel it)
2cups/320 grams blueberries, preferably wild, either fresh or frozen (no need to thaw)
1tablespoon cornstarch
Pinch of kosher salt

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 400 degrees. In a small skillet, cook hazelnut meal over medium-low heat, stirring constantly, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool completely.
Step 2
Prepare the filling: Combine sugar and vanilla seeds in a 2-quart baking dish and use your fingers to grind them together. Add peaches and blueberries, sprinkle with the cornstarch and salt, and gently toss to combine.
Step 3
Prepare the biscuit topping: Combine cooled hazelnut meal, flour, sugar, baking powder and salt in a large bowl and whisk to combine. Cut butter into the flour mixture with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-size pieces. (Pop the flour mixture into the refrigerator for a little while if the butter has gotten warm.)
Step 4
In a small bowl, combine cream and milk and then, with a fork, stir it into the flour mixture just until evenly moistened. Don’t overwork the dough.
Step 5
Drop the dough in 8 to 10 apricot-size balls (a scant ¼ cup) on top of the fruit mixture. Brush the tops of the dough balls with cream and sprinkle with sanding sugar.
Step 6
Bake until fruit is bubbling, topping is golden brown, and a toothpick inserted into the center of one biscuit comes out with moist crumbs attached, 40 to 45 minutes. Serve warm or at room temperature.

Ratings

4 out of 5

244 user ratings

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Private Notes

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Cooking Notes

leah6 years ago

The measurements for the biscuits are confusing. What does 1 1/8 means?

I made a similar nectarine and blueberry cobbler from the King Arthur Flour website. Instead of peaches, I used nectarine, instead of cornstarch I used tapioca starch and I added some lemon juice for tartness. Instead of hazelnut flour, I used almond flour for the biscuits and used all milk. The recipe also includes an egg. It was pretty good and easy.

JA6 years ago

Almond meal is much easier to come by, I think I will substitute with that.

Helen6 years ago

I don't buy nut meal. I weigh whole nuts and use my little Swedish nut grinder to make fresh hazelnut meal.

My biscuits were well browned after 28 minutes. (Yes, my oven is calibrated.) Maybe this is why the recipe says to pop the flour and butter into the refrigerator if the butter has gotten warm, to start with cold biscuit dough?

Cathys26 years ago

This was a huge hit--I made with almond flour instead of hazelnut. My peaches weren't sweet-so added the full 4 tbl of sugar which was enough. The only change I would make next time is to increase the fruit by 1/2. The biscuits were delicious.

Sonja6 years ago

I cooked this using the Cooks Illustrated recipe for peach cobbler to prepare the peaches (6-7 pealed peaches and calls for pitting and removing the dark flesh around the pit, plus additional steps before making and baking the biscuits). I don't have wild blueberries on hand in my small MT town, but I was fortunate enough to pick a slew of huckleberries this summer, and used those instead. It turned out great! Going to make this again this weekend.

Marj6 years ago

No farm stands near us, so our organic supermarket blueberries were not especially flavorful. Disappointing organic peach season (blame late frosts or droughts). Hazelnut meal is readily available at Whole Foods or online. Turbinado sugar substitutes for sanding sugar sold by Nuts.com. I don't favor oversweet treats, but this cobbler wasn't sweet enough even with a whipped-cream topping. I tasted the salt, which was necessary why? Yield: one pricey, rich, and disappointing dessert.

Terry6 years ago

This was so good. Used 2 Tblsp of sugar for filling. The biscuit topping is delicious. I just think it could have used something else...cinnamon or lemon peel maybe? My husband disagrees on this. He thought it was fine as is. I will definitely make this again. Oh, and Haagen-Dazs vanilla on top was wonderful too!

Becky Swaffield6 years ago

I've made cobbler in ramekins before with the Cook's Illustrated recipe. It takes the same amount of time because you're cooking the biscuits. The fruit should be hot and bubbly when you drop the biscuits on top.

Nate A1 week ago

I didn’t think the complicating parts were necessary. Made the hazelnut flour in the food processor. Doubled the topping recipe and made the whole topping in the food processor with pulsing. It was fantastic. No extra chilling or anything. Cooke at the exact time and temp

linda1 month ago

Forgot lemon zest until too late. Would have been good. Blueberries were bland: needs something, maybe lemon juice.

Meerasai4 months ago

used almond meal instead of hazelnut since its what I had. added cardamom to the biscuit mix. delicious with peach and wild blueberries.

Sandy1 year ago

I didn’t love the hazelnut biscuits- thought they were a little dry and there was not enough fruit for the biscuits. I would rather do the chez pannise recipe and add peaches. i did like the peaches and blueberry combination

Kristin2 years ago

I made this exactly according to the recipe and it was a huge hit! Had 7 guests from Germany, Yucatán, Kentucky, Pasadena, and San Francisco. All loved it! I could have fit a bit more fruit into the pan, or omitted a biscuit or two from the top. Mostly because I used my heart-shaped Le Creuset 2.5 quart pan, so the shape was a bit different. Anyway, huge hit!

Laura2 years ago

I used almond meal instead of hazelnut. I think toasting nut meal is GENIUS and anticipate doing it a lot more! I'm an experienced baker but so often learn something new from Samantha Seneviratne's recipes; hers is now one of the few recipe bylines I know and know to look for. Thank you!

Jenn3 years ago

Bake at 350

Candace3 years ago

Wonderful. Didn’t have hazelnuts so used almond meal..only substitution. Could have used a little more cornstarch, the sauce was quite thin. It’s the height of summer and the peaches were very juicy.

Rob of the Laurel Highlands of Pennsylvania3 years ago

I substituted roasted unsalted pecans for the hazelnuts. This was a very good recipe and will have to duplicate it with Gluten-free dough for some of my Family when together over Labor Day weekend. Cheers

Judy3 years ago

Is it really necessary to toast the hazelnuts first before grinding them & then toast the resulting meal again in the skillet?

M. Lukens3 years ago

I was surprised that the biscuit dough goes on top of uncooked fruit, but it worked beautifully. I used nectarines (unpeeled) and frozen blueberries. Omitted the cornstarch because I just forgot, but it thickened enough without it and in the end I didn't miss it. I found the baking time a little long, pulled the cobbler after 35 minutes and could have done it a few minutes sooner. The combination of nectarines (or peaches) with the hazelnut biscuits really is something special.

KSWinCA3 years ago

Made a 1/2 recipe last night (there are just two of us, so I didn't need the temptation of a full recipe). But I messed up the measurement of the flour--added a little too much. Even so, it turned out beautifully. As did others, I made it with almond meal. Will definitely make this again. The biscuits alone would make very nice Sunday morning scones.

Freda4 years ago

When I ground 1/2 cup of hazelnuts with 1/3 cup of sugar, I got more than 1/2 cup of "hazelnut meal" called for in the recipe. Should I use just 1/2 cup and discard the rest, or use all of it (almost a cup)?

too hot?4 years ago

I’m wondering if the oven temp is too high in this recipe. 400 seems high. My biscuits were on their way to burning at 40 minutes and the fruit was bubbling vigorously up and over the side of my 2 quart dish. I’m not sure the biscuits were as done in the middle as I would like. Maybe 350 or 375?

Marcia VW5 years ago

Totally delicious. Increased the peaches, which were at their sweetest and so cut down on sugar. Blueberries from my garden! And I used almond flour, finding as have others that it was much easier than the hazelnut approach. Otherwise as written.

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