Ingredients
For the Fruit Filling
- 4 cups firm, ripe peaches, peeled, pitted, and sliced (fresh or home-canned)
- 3 cups fresh blueberries (or home-canned)
- 1/4 cup cane sugar
- 1 tablespoon grated lemon zest
- 1 tablespoon cornstarch or flour
For the Ginger Biscuits
- 1 cup unbleached all-purpose flour
- 1 tablespoon cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cold butter (or lard), cut into small pieces
- 1/3 cup finely chopped crystallized ginger (or use candied orange peel if ginger is unavailable)
- 6 tablespoons fresh buttermilk, plus 2 teaspoons for brushing
- 2 teaspoons coarse sugar (optional, for topping)
Instructions
1. Prepare the Fruit Filling
- Place a medium cast iron skillet in a wood-fired or gas oven and preheat to 425°F.
- In a large bowl, gently mix peaches, blueberries, sugar, lemon zest, and cornstarch (or flour).
- Carefully remove the hot skillet from the oven. Grease lightly with butter or lard.
- Pour the fruit mixture into the skillet and cover loosely with a piece of tin foil.
- Bake until the peaches begin to soften, about 15 minutes.
2. Make the Ginger Biscuits
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using your hands or a pastry cutter until the mixture is crumbly.
- Stir in the crystallized ginger, separating pieces with your fingers.
- Make a well in the center and pour in 6 tablespoons buttermilk. Stir with a fork until just combined; do not overmix.
3. Assemble and Bake
- Remove the skillet from the oven and uncover.
- Drop 6 spoonfuls of biscuit dough over the hot fruit.
- Brush the tops with the remaining buttermilk and sprinkle with coarse sugar.
- Return to the oven, uncovered, and bake until the biscuits are golden brown, about 15 minutes.
- Allow to cool for at least 30 minutes before serving, so the juices set.
Amish Serving Suggestions
- Serve warm in shallow bowls.
- Top with fresh or whipped cream, or a scoop of homemade ice cream if available.
- Dust with a little powdered sugar for a special touch.
Tips from the Amish Kitchen
- If using frozen fruit, let it thaw and drain excess liquid before mixing with sugar and thickener.
- Substitute home-canned fruits if fresh are not in season.
- Store leftover cobbler covered in a cool place or the icebox for up to 3 days.
- Reheat gently in a warm oven if desired.
- This cobbler can be frozen after baking; thaw and reheat before serving.
This simple, hearty dessert is a celebration of summer’s bounty and the tradition of making do with what is on hand—a hallmark of Amish country cooking. Enjoy with family and friends around the table.