Einkorn Peach & Blueberry Cobbler
IngredientsFor the Topping
- 2 cups (240 g) jovial All-Purpose Einkorn Flour or 2½ cups (240 g) jovial Whole Grain Einkorn flour or 2¾ cups (230 g) jovial Sprouted Einkorn Flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon, plus more for dusting
- ¼ teaspoon fine sea salt
- ⅛ teaspoon cardamom
- 6 tablespoons (84 g) cold unsalted butter, cut in ¼-inch cubes
- ¾ cup (180 g) heavy cream
- Make the Topping: In a large bowl, combine the flour, 1 tablespoon of the sugar, baking powder, cinnamon, salt, and cardamom.
- Work in the butter with your fingers or a pastry blender until the mixture resembles a coarse meal but still has some larger chunks of butter.
- Pour in the cream and squeeze the dough through your hands until the dough barely holds together. Knead the ball of dough, in the bowl, 5 to 10 times until the flour is absorbed but the dough is very shaggy, not smooth.
- Cover the bowl tightly with plastic wrap and refrigerate for 1 hour.
- In a small bowl, mix the remaining 1 tablespoon of sugar and a pinch of cinnamon. Set aside.
- Preheat the oven to 375°F.
- Make the filling: In a 9 x 13-inch baking dish, toss together the peaches, blueberries, and butter.
- In a small bowl, combine sugar, flour, and cinnamon. Sprinkle the flour mixture on the fruit. Stir to coat the fruit evenly.
- Bake the fruit, uncovered, for 20 minutes. Carefully, remove the pan from the oven and stir the fruit until well coated with the sauce.
- Divide the dough into 12 equal pieces. Roll each piece into a round and place on the fruit, leaving 1 inch around each biscuit.
- Dust the top of the dough with reserved cinnamon sugar.
- Bake for 20 minutes, until the peaches are soft and the topping has lightly browned.
- Place the dish on a wire rack to cool for 20 minutes before serving. Store in an airtight container for up to 4 days. Serve at room temperature.