Peach Blueberry Cobbler with Lemon Ricotta Shortcake Topping

This recipe works equally well with fresh or frozen fruit.


3-4 Medium Peaches or 3 Large peeled and cut into 1/4″- 1/3″ slices (Fresh or Frozen)
1 1/2 Cups of Blueberries (Fresh or Frozen)
1/4-1/3 Cups of Granulated Sugar, depending on the sweetness of your peaches.
1 1/2 Tablespoons of Corn Starch
3/4 Teaspoon of Ground Cinnamon
Pinch of Salt

Whisk together the sugar, corn starch, cinnamon and salt. 

Combine this mixture with the peaches and blueberries.

Lemon Ricotta Shortcake Topping:

3 tablespoons of granulated sugar

2 teaspoons of grated lemon zest

1 cup of all purpose flour

1 cup of cake flour

2 teaspoons of baking powder

1/4 teaspoon of salt

6 tablespoons of cold, unsalted butter (cut into 1/2” cubes)

1/3 cup of ricotta cheese

1/2 cup of heavy cream

1 large egg

granulated sugar for sprinkling

Preheat your oven to 375 F.

Place the sugar and lemon zest in a large bowl and rub them between your fingers for about 20 seconds. This will bring out the flavor of the lemon.

Sift the flours into the bowl. Add the baking powder and salt and whisk everything together.

Add the butter cubes and toss them in the flour to coat.

Using your fingers squeeze the cubes of butter into the flour.  Continue until you have a coarse mixture.

Whisk together the ricotta and cream.

Add to the bowl and mix together using a rubber spatula until the dough just holds together. If the dough seems a bit dry you can add additional cream, 1 tablespoon at a time, until the dough holds together.

Tip the dough out onto a lightly floured surface and gently fold once or twice.

Pat out the dough to 1/2” thick.

Using a 2” round cutter, cut as many biscuits as you can.

Gently pat together the remaining scraps and pat out to 1/2” thick and cut remaining biscuits. You should get about 10.

Place the peach blueberry mixture into a 9” – 10” skillet or casserole dish and top the with the biscuits, spacing them evenly.

Beat the egg with a teaspoon of water and brush the tops of the biscuits and sprinkle with sugar.

Bake for 35-40 minutes, until the biscuits are golden brown and the filling is bubbling.

Place a serving in a bowl or on a plate ( I usually do 2 shortcakes per serving) and top with some lightly sweetened whipped cream on vanilla ice cream..