July 7, 2009 (updated June 8, 2022) by Zoë François | dessert, frozen dessert, recipe
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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.
To make the cobbler:
Blueberry Cobbler with White Peach Ice Cream
See me make this recipe step by step below and find the full recipe at the bottom of this post!
Preheat oven to 375 degrees F.
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:
grate the butter and put in the freezer to set hard, while you prepare other ingredients.
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.
Add the milk and
stir it with a spoon just until combined. If you over do it they will be tough when baked.
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.
If you are making individual cobblers made a biscuit that is just smaller than the ramekin.
They don’t need to cover all the fruit, but depending on the size of your baking dish they may.
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:
Slice the peaches.
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.
Serve the cobbler warm with a scoop of the ice cream and you will be singing the praises of Dorie and David!
Blueberry Cobbler + White Peach Ice Cream
Blueberry cobbler is the perfect dessert to finish off a picnic or any meal enjoyed al fresco during the summer. You can make it in a baking dish, or as individuals in ramekins. Either way, paired with white peach ice cream, it's a huge hit!
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Author: Zoë François
Ingredients
Blueberry Cobbler Filling
- 5 cups 5 cupsblueberries, fresh or frozen
- 4-5 tbsp sugar depending on your taste
- 1 1/2 tbsp cornstarch Dorie's recipe only calls for 1 tbsp, but the blueberries are so juicy I added more
- zest of 1/2 a lemon
- 1/4 tsp black pepper
Blueberry Cobbler Topping
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tbsp packedlight brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp fresh tarragonchopped thyme would also work
- 6 tbsp (3/4 stick) coldunsalted butter
- 1/2 cup whole milk
White Peach Ice Cream
- 3 largewhite or yellow peaches white peaches have a more subtle and perfumed flavor
- 1/4 cup honey
- 1/2 lemon juiced
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- pinchsalt
- 5 largeegg yolks
Instructions
Preheat oven to 375°F.
Blueberry Cobbler Filling
Mix together the sugar, cornstarch, zest and black pepper. Toss with the blueberries and put them in a baking dish or individual ramekins.
Blueberry Cobbler Topping
Grate the butter and put in the freezer to set hard, while you prepare other ingredients.
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.
Add the milk and stir it with a spoon just until combined. If you over do it they will be tough when baked.
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. If you are making individual cobblers make a biscuit that is just smaller than the ramekin. They don’t need to cover all the fruit, but depending on the size of your baking dish they may.
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.
White Peach Ice Cream
Slice the peaches.
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 thesedirections for the ice cream base. Freeze as theIce Cream Maker suggests.
Serve the cobbler warm with a scoop of the ice cream!
Notes
The blueberry cobbler recipe is from Dorie Greenspan’sBaking: From My Home to Yours and the white peach ice cream recipe was inspired by a David Lebovitz article in Fine Cooking Magazine based onPerfect Scoop.
Tried this recipe?Let us know how it was!
