Blueberry Peach Cobbler

1 1/2 cups peaches, sliced
1 cup blueberries, washed
1 tablespoon sugar

For shortcake
1 cup (4 oz 112 g) flour, sifted
2 tablespoons (18 g) sugar
2 teaspoons (8g) baking powder
1/4 teaspoon (2 g) salt
4 tablespoons unsalted butter
1 egg, beaten
2 tablespoons milk

  1. Preheat oven to 350F.
  2. Toss the peaches and blueberries with sugar to coat evenly.
  3. Place the fruit in a  baking dish (can use one large dish or individual ramekins).
  4. Sift together the flour, sugar, baking powder, and salt.
  5. Cut the butter into small pieces about the size of a hazelnut, and add to the flour mixture. Mix gently.
  6. Whisk the egg and milk together.
  7. Add to the flour mixture and mix just until dough sticks together; knead gently.
  8. Divide into 8 small or 4 large biscuits and cover the top of the fruit.
  9. bake for 25-30 minutes, or until the fruit is tender and the shortcake is lightly browned.
  10. Allow the cobbler to cool slightly before serving.
  11. Serve warm with whipped cream or ice cream.

Chef: unusually fluffy topping, this comes form not overworking the dough. top could use more browning, very tasty, could have more sugar (if serving with ice cream or something else sweet, might be OK).

Personal/team: great flavor, topping could be more sweet, top with coarse ground sugar for a nice look and add sweetness. Peaches were a bit large, could have chopped them to 1/2 inch dice.

Lessons Learned:
There are several types of "fruit with flour topping" desserts, all can be called cobblers: pan dowdy, crumble, crisp, grunt, brown betty, etc. Alton Brown breaks down the differences well here. Depending on the juiciness of the fruit, you may want a different type of topping. In all cases, you want the topping to be browned and mesh well with the fruit. they can be messy, so for service in a restaurant individual ramekins are probably best.