Martha Stewart's Favorite Recipes

Peach Cobbler

Make your summer nights a whole lot sweeter when you cobble together this delicious, oven-baked Martha Stewart recipe and our spritzy Villa Amoroso Moscato Vino Dolce.

INGREDIENTS

  • 2 3/4 pounds peaches halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
  • 2/3 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon finely grated, peeled fresh ginger
  • 2 cups all-purpose flour
  • 1/2 cup cold unsalted butter (1 stick), cut into small pieces
  • 1 cup plus 2 tablespoons heavy cream, plus more for brushing
  • 1 cup blueberries (about 1/2 pint)
  • 3 tablespoons cornstarch
  • 1 tablespoon freshly squeezed lemon juice
  • Salt
  • 2 teaspoons baking powder
  • 1 vanilla bean, halved lengthwise
  • Sanding sugar, for sparkling

DIRECTIONS

  1. Preheat oven to 375°F, with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2 quart) baking dish; set aside.
  2. Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
  3. Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
  4. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until top is golden brown and juices are bubbling, 55-70 minutes. If top is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.




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