Chase is a chocolate & peanut butter dessert guy, and with the exception of vanilla bean ice cream, you'll rarely see him deviate from his PB&C combo. Fruit desserts are largely a no-no, unless it's peaches. A fresh peach cobbler with vanilla bean whipped cream is the one way I can get him to put down the spoon he just dipped in the jar of peanut butter. Now I’m a gal who doesn’t discriminate in the dessert department, so I’m always up for a peach and blueberry combo cobbler scoop, especially with fresh vanilla whipped cream...
for the peach blueberry filling:
for the biscuit topping:
for the vanilla bean whipped cream:
1 cup heavy whipping cream
1 tablespoon sugar
1 vanilla bean or 1 tablespoon vanilla extract (vanilla beans are OUTRAGOUSLY expensive, but every once and a while I’ve found them on sale and then I buy every last one they have… if you’ve ever seen them on sale but there’s no inventory #itwasme)
Preheat oven to 400 degrees.
In a skillet, heat two tablespoons of butter over medium heat. Add the peaches, sugar, lemon juice, vanilla, cinnamon, nutmeg, ginger, salt. Stir and cook the peaches until bubbly, about 5 minutes.
Stir the cornstarch in a small bowl with a spoon of water. When blended, stir into the peach mixture well. Reduce heat to low and cook and stir for another 5 minutes.
While the peaches are cooking, prepare the biscuit topping.
In a large bowl, stir together the flour, salt, baking powder, baking soda and brown sugar. Using a fork or pastry cutter, cut the butter into the flour mixture until the mixture has a crumbly texture. (Work quickly so the butter does not get soft!)
Stir in the buttermilk until the dough forms.
Once the peaches are thick & bubbly, remove from heat and gentle stir in blueberries. Transfer the fruit filling to your baking dish.
You can either spoon the dough over the peaches or roll out the dough and use a pastry cutter to make biscuits. I’ve done it both ways and it’s equally delicious. This is really a question of patience and your concern about #instagramability.
Bake in the oven for 20 minutes. Remove from the oven and brush the biscuit topping with the reserved peach juice and sprinkle with white sugar. Return to the oven and bake for another 15 - 20 minutes until the biscuits are cooked through.
Stand before serving. Serve warm or at room temperature.
Place mixing bowl and metal whisk into freezer for at least 15 minutes.
Right before you are going to serve the cobbler, pour the whipping cream, sugar, and vanilla beans (or extract!) into the bowl.
Beat on medium-high speed just until stiff peaks are formed.
Serve immediately. (If you refrigerate before use, make sure you whisk the whipped cream again for 10 seconds.)