Blueberry Cobbler with White Peach Ice Cream!

Blueberry Cobbler with White Peach Ice cream | ZoëBakes | Photo by Zoë François

Last weekend my family and I went to Avon, Minnesota to see a special 4th of July live broadcast of A Prairie Home Companion. For those of you who have never been to Minnesota, you will get a quick and thorough understanding of the place if you tune in to listen to Garrison Keiller’s show on NPR. He ends every broadcast with the phrase “…where the women are strong, the men are good looking and the kids are above average,” which pretty much sums up the place.

We brought enough food to share with the thousands of other patriotic NPR listeners sitting all around us. We arrived 4 hours early (we were far from the first ones there) and didn’t want to risk getting hungry. You know how that goes. For dessert I made blueberry cobbler, the biscuits were made with tarragon from my garden. It was hot from the oven and required its own basket and carrying case. This is significant only because of the distance between our car and the field we set up in. But, my family never said a complaining word and I marched on blissfully with my cobbler. In the end they, carrying everything else, were happy that I did.

It was such a hit that I made another batch and baked them as individuals in dainty ramekins my friend Jen bought me during her trip to Maine. This time I served the blueberry cobbler with white peach ice cream.

Blueberry Cobbler from Dorie Greenspan’s Baking: From My Home to Yours (which was also a gift from Jen)

For the filling:

5 cups blueberries, fresh or frozen

4-5 tablespoons sugar (depending on your taste)

1 1/2 tablespoons cornstarch (Dorie only called for 1 tablespoon, but the blueberries are so juicy I added more)

Zest of 1/2 a lemon

1/4 teaspoon black pepper

For the topping:

3/4 cup all-purpose flour

3/4 cup whole wheat flour

3 tablespoons (packed) light brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon fresh tarragon chopped (thyme would be lovely too, here are some I made for Baking and Books.)

3/4 stick (6 tablespoons) cold unsalted butter

1/2 cup whole milk (I used 1/2 and 1/2 because it is what I had on hand)

White Peach Ice Cream inspired by a David Lebovitz article in the July issue of Fine Cooking Magazine based on Perfect Scoop:

3 large white or yellow peaches (the white ones are a more subtle and perfumed flavor)

1/4 cup of honey

1/2 lemon, juiced

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

pinch salt

5 large egg yolks

To make the cobbler:

Preheat oven to 375 degrees

Prepare the filling:

mix together the sugar, cornstarch, zest and black pepper. Toss with the blueberries and put them in a baking dish or individual ramekins.

Prepare the topping:

Plate of grated butter next to grater | ZoëBakes | Photo by Zoë François

grate the butter and put in the freezer to set hard, while you prepare other ingredients.

Combining sugar, flour and baking powder | ZoëBakes | Photo by Zoë François

In a large bowl mix together the flours, brown sugar, baking powder and tarragon. Add the frozen butter and rub between your fingers until it looks like a course meal.

Pouring milk into flour mixture | ZoëBakes | Photo by Zoë François

Add the milk and

Stirring together cobbler dough | ZoëBakes | Photo by Zoë François

stir it with a spoon just until combined. If you over do it they will be tough when baked.

Putting cobbler dough on top of blueberries | ZoëBakes | Photo by Zoë François

Scoop up the biscuit batter and create 2″ loose balls and place on top of the fruit. Again, don’t overwork. It is okay if they are a little funky looking.

Individual blueberry cobblers in small dish | ZoëBakes | Photo by Zoë François

If you are making individual cobblers made a biscuit that is just smaller than the ramekin.

Cobbler dough on top of blueberries | ZoëBakes | Photo by Zoë François

They don’t need to cover all the fruit, but depending on the size of your baking dish they may.

Baked blueberry cobbler | ZoëBakes | Photo by Zoë François

Bake for about 30 minutes for the individual ramekins. They should be golden brown and the berries should bubble around the biscuits. The large baking dish will take about 60-75 minutes.

To make the White Peach Ice Cream:

Fresh peaches | ZoëBakes | Photo by Zoë François

Slice the peaches.

Cooking peaches in honey and lemon | ZoëBakes | Photo by Zoë François

Cook the peaches with the honey, lemon juice until they soften a bit, about 5 minutes on simmer. Refrigerate and allow them to cool completely before adding them to the ice cream base.

Follow these direction for the ice cream base. Freeze as the Ice Cream Maker suggests.

Blueberry Cobbler with White Peach Ice cream | ZoëBakes | Photo by Zoë François

Serve the cobble warm with a scoop of the ice cream and you will be singing the praises of Dorie and David!

35 thoughts to “Blueberry Cobbler with White Peach Ice Cream!”

  1. I don’t say this often when commenting on food blogs but your recipe and photos really have me wanting some of this cobbler. I’ll be sure to come back and comment after I’ve gone blueberry picking later this summer. Now if I only had an ice cream maker.

  2. Love, love, love the idea of adding herbs to the topping. And love that you paired the cobbler with David’s white peach ice cream. It looks terrific.

  3. This looks great. I am visiting friends in Kiawah, SC and bought a Southern Farmer’s Market cookbook – all about southern local food. One of the recipes is berry cobbler and I am DYING to make it!

  4. i’m loving blueberries like nothing else these days, and your cobbler looks great. topping it with the peach ice cream is a stroke of genius–bravo!

  5. wow, this looks lovely and so summery. love those little bowls for the cobbler. i’m having kitchen withdrawal bc all my stuff is getting packed, but i so want to make this, like, tonight 🙂 i could, of course, unpack and RE-pack again.

  6. Lucky you, seeing PHC live! Though I would have thought Avon not quite far enough west to qualify as being in Lake Wobegone country, growing up in Morningside (another town that time forgot, since it’s been subsumed by Edina), and spending 2 weeks each summer at Battle Lake, but GK ought to know. 🙂

    And peach ice cream? ‘Nuff said. No need to praise, everybody knows it must be good.

  7. Hi Zoe, since we don’t get blueberries where I live, may I use seedless sweet black grapes..is that a good substitute for blueberries..’coz a lot of American dessert recipes use blueberries…thanks.

    Loved the phrase ”where the women are strong, the men are good looking and the kids are above average,”…even shows our responsibility as women.

  8. Of course, being from neighboring Wisconsin we love PHC too and have many Norwegians living here also 🙂

    I tasted my first ever white nectarine today – don’t ask me why it took so long. It was sweet and delicious. I would love to try this recipe – it looks wonderful.

  9. Love those ramekins! 🙂 Will have to bring you some blueberries again when they are in season!

    These look wonderful, as always!! xo J

  10. LOVE the peach & blueberry combination. The addition of taragon is surprising – but I trust Dorie! I’m sure it’s fabulous!

  11. Wow that looks/sounds amazing. White peach is one of my top 3 favourite fruit flavours (along with passionfruit and mangostein), so I’ll definately be giving at least the ice cream part it a go this summer.

  12. This recipe sounded interesting with the herbs and black pepper. I made it yesterday and brought to friends without tasting. FYI, didt put the tarragon but had some fresh Thyme – not a good idea. Terrible. Also, not nearly enough sugar for the 5 cups of fresh blueberries. Sorry, this is not a good one in my opinion. Thanks anyway.

  13. Hi Michelle,

    Thyme is definitely a stronger flavor, but herbs and sweets may not be your thing. Sorry you didn’t care for it.

    With any fruit it is important to adjust the sweetness to your liking. The blueberries that I had were very sweet and if anything my cobbler was on the overly sweet side.

    Thank you for writing, this may be useful for others who are going to try the recipe.

    Zoë

  14. I am a complete fiend for cobbler. I used to make it back in Minnesota all the time in the summer with fresh fruit from our gardens.

    So you put tarragon in the cobbler? Wicked. I could love to try some!!

  15. question – when do you add the peaches to the ice cream – before running through the ice cream maker or the last few minutes? Usually it’s at the end. Thanks

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