Brown Sugar Blueberry-Peach Cobbler

I’m about to make it look like I’m this very organized, on-top-of-things kinda person who does stuff like plan holiday recipes two weeks in advance, but the truth is, I just got lucky. What started out as a spontaneous idea for using some ripening peaches turned into a dessert that’s perfect for the 4th of July, purely because I happened to find some blueberries hanging out in the fridge and an OXO cookie cutter (which I forgot I had) sitting around in a drawer. That happens and BAM, you’ve got yourself a patriotic dessert and you look like the kind of person who actually realizes that the fourth is less than two weeks away. (← Which, by the way, how?! I feel like June just didn’t happen.)

As you may have realized, I have a deep affinity for anything involving pie crust that doesn’t actually require assembling a whole pie – proof here, here, and here – so needless to say, I’m all about this cobbler. You still get your juicy fruit filling (which in this case happens to be brown sugar-sweetened blueberries and peaches galore) and your pie crust (the stars! ★★★), but there’s no complicated pie-making involved and therefore way more flexibility for those of us who haven’t mastered the art of the pie yet. And I have to admit, I’m pretty proud about how it turned out. Like, what?! Did I just roll out pie dough and cut it into stars and make myself look like the kind of person who does these cutesy-type things? OH YEAH I did.

Before I leave you with the recipe, I just feel the need to mention that this would be even better served with a big dollop of fresh whipped cream or – even better than better – a giant scoop of vanilla bean ice cream. My only regret is that I didn’t think about this earlier. Do it!

Brown Sugar Blueberry-Peach Cobbler

A juicy mixture of seasonal fruit sweetened with brown sugar and topped with flaky, buttery, pie crust stars for a patriotic twist.

• Cook Time: 30 minutes
• Total Time: 30 minutes
• Yield: one 9 ¼" cobbler 1x

Ingredients

Scale 1x2x3x

Crust

• 1 ⅜ ounces (5 tablespoons) all-purpose flour
• 1 ⅜ ounces (5 tablespoons) whole wheat pastry flour
• 1 tablespoon brown sugar
• generous ⅛ teaspoon salt
• 2 ounces (¼ cup or 4 tablespoons) unsalted butter, frozen
• 3 – 3 ½ tablespoons ice water

Blueberry-Peach Filling

• 10 ounces (2 cups) blueberries
• 1 lb 2 ¾ ounces (3 ¾ cup) sliced yellow peaches
• 5 ounces (⅔ cup packed) brown sugar
• 1 ¾ ounces (6 tablespoons) corn starch

Glaze

• 1 egg white
• 1 tablespoon water
• demerara sugar, for sprinkling

Instructions

Crust

1. In a large bowl, whisk together the flours, brown sugar, and salt. Use the large-hole side of a box grater to grate in the butter. Toss in until coated in flour and dispersed. Add 3 tablespoons ice water and fold in with a spatula until a dough begins to form. Finish working dough together by hand, adding up to another ½ tablespoon ice water as needed; dough should be soft and neither dry nor sticky. Wrap dough in plastic wrap and refrigerate for 1 hour.
2. Line a baking tray with parchment paper. Lay out a separate, large sheet of parchment paper on a rolling surface and dust generously with flour. Dust top surface of dough and roll out to ¼″ thick.
3. Use a small star cookie cutter to cut star shapes from dough and transfer to prepared baking sheet. Gently knead together scraps, roll out again, and cut into stars, repeating as needed until dough has been used up. Chill cut dough in freezer for 30 minutes.
4. Meanwhile, preheat oven to 400ºF and grease a 9 ½″ pie dish with nonstick spray.

Blueberry-Peach Filling

1. Combine peaches, blueberries, brown sugar, and cornstarch in a bowl and toss together until brown sugar and cornstarch are fully incorporated. Transfer mixture to prepared dish.

Glazing and Baking

1. Whisk together egg white and water for glaze. Brush egg wash on chilled stars and arrange over fruit filling, leaving any extra pieces of dough on baking tray to bake separately.* Sprinkle cobbler generously with demerara sugar.
2. Bake in preheated oven for 30-35 minutes, until filling is bubbling and crust is golden. Serve warm or at room temperature, (with vanilla bean ice cream or freshly whipped cream for even more of a treat!).

Notes

*Extra dough stars can also be sprinkled with demerara sugar and baked in a 400ºF oven for 25-30 minutes, until golden. Note that you could easily put more dough on your cobbler than I did if you choose to overlap the stars .

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