The coupling of peaches and raspberries isn’t anything new, but it’s unarguably sublime. Sprinkled with crunchy turbinado sugar and licorice-like aniseeds, biscuit dough provides the covering. Dropping small blobs of it into the fruit sizzling in the hot pan makes the end product resemble cobblestones.
Ingredients (serves 6-8)
- 1½ pints raspberries (see Note)
- 3 cups sliced peaches (about ¼ inch wide)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2½ tablespoons tapioca flour
- 1⁄8 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 recipe biscuit dough (use your own recipe or even a can of pre-made biscuits)
- 1 tablespoon unsalted butter
- 2 tablespoons turbinado sugar
- 1½ teaspoons aniseeds (see Note below)
- Vanilla ice cream and toasted hazelnuts to serve
NOTE This cobbler doesn’t have to include raspberries—blueberries, cherries, plums, or figs would all make excellent companions for the peaches. Dried fruit reconstituted in hot water or brandy is another option. And if you don’t like aniseed, or want to try something new, poppy or sesame seeds are up to the task. So are crushed peppercorns—black, pink, or Sichuan.
- Prep Time: 30m
- Cook Time: 40m
- Total Time: 1hr 10m
Preheat the oven to 375°F with a 10-inch cast-iron skillet in it.
In a large bowl, combine the raspberries and peaches. In a small bowl, whisk together the sugars, tapioca flour, and salt. Pour the mixture over the fruit, followed by the lemon juice and vanilla. Using a wooden spoon or rubber spatula, gently mix everything together to evenly coat the fruit without breaking it. Set the bowl aside while you make the biscuit topping.
Make the biscuit dough without refrigerating it (you will be topping the cobbler with it right away).
Remove the hot skillet from the oven. Place the butter in the pan and let it melt, brushing it to coat the bottom and sides. Using the wooden spoon or spatula, ease the fruit mixture into the skillet along with any syrup that may have accumulated in the bowl.
Using your fingers, tear off small gobs of the biscuit dough and dot the surface of the fruit with them. Sprinkle the turbinado sugar and aniseeds over the top and bake the cobbler for 40 minutes, until the top is golden brown and the fruit is bubbling. Remove the cobbler from the oven and serve warm, with vanilla ice cream and toasted hazelnuts.