The classic combo of peach and prosecco bellini is turned into summertime cobbler, with strawberry biscuits to bring it up a notch!Jump to Recipe
Despite being gay, I’m not a huge brunch person. Don’t get me wrong. I love BRUNCH FOOD. Waffles (like my chocolate waffles with vanilla swirl), pancakes (like my bacon and chives pancakes), and fried grits are all some of my favorite brunch dishes to make. But the act of gather a large group of guys together on a Sunday mid-morning to gossip and gab isn’t really my scene.
But one of the fabulous things about brunch IS the food, and the drinks specifically. Though folks often gravitate toward mimosas, my favorite cocktail for mid-morning is the bellini, a peach puree and prosecco combo. It’s a classic Italian drink that inspired this cobbler, which I fancified even more by topping with strawberry biscuits.
What is Prosecco
Prosecco is a sparkling Italian wine, similar to champagne but produced with a secondary fermentation in large stainless-steel tanks rather than the individual bottles like champagne. This means it’s often cheaper to produce that traditional champagne. It’s also the classic ingredient for a bellini, a mix of peach puree and prosecco.
Do you have to use Prosecco?
This cobbler gets it’s filling flavor from the sparkling wine. You can use the classic prosecco sparkling wine or you can use champagne or a different sparkling wine if you’d like. There’s no need to use expensive sparkling wine in this recipe though, as you are combining it with honey, spices and peaches. Save the good stuff to drink!
Do I need to peel the peaches for the cobbler?
I find peaches have a tough skin and need to be peeled for cobblers and other desserts. Check out my post on how to easily peel peaches! But if you opt to use nectarines (or even apricots) instead, you can use them directly without peeling. Just use the same amount of nectarines that you would peaches.
Can I swap out the berries in the cobbler biscuits
Absolutely! You can use blackberries, blueberries or whatever other berry you prefer or have on hand. I think strawberries are a great match for the prosecco which is why I used them.
Or just leave out the berries completely! The cobbler is great without any fruit in the biscuits.
Can I use frozen fruit?
Yes! Frozen fruit works with both the cobbler topping and the filling as well. No need to defrost the fruit either. Just bake the filling and extra 5 minutes longer (25 minutes total) before adding the biscuits topping. Keep in mind the filling is already pretty loose because of the prosecco and frozen fruit tends to shed a little more liquid so the filling will be slightly more loose than if you had used fresh fruit.
Can I make the cobbler in advance?
I usually recommend making and serving the cobbler the same day. But obviously that doesn’t always work. You can make the cobbler a day ahead. Let it cool and then store it covered in the refrigerator. Then bring it to room temperature (an hour on the counter) and pop it a 350°F preheated oven for 15-20 minutes or so to warm it up.
Another option is to make the filling and biscuits separately! Make the filling by itself in the pan, baking it at 375°F for 45 to 50 minutes or until the filling is bubbling thick. About 25-30 minutes before the filling is done, place the biscuits on a baking sheet lined with parchment paper. Bake until golden brown. Then let the filling and biscuits cool to room temperature. Store the filling in the fridge and the biscuits at room temperature. Then, an hour and half before serving, bring the filling to room temperature by setting it out on the counter for an hour. Preheat the oven to 350°F and once the filling is at room temperature, top it with the bicuits and pop it in the oven for 15-20 minutes or so to warm it up. This will keep the biscuits from getting too soggy!
How long does this store in the fridge?
Any leftovers can be stored in the fridge, covered with plastic wrap, for up to 5 days.
How to reheat leftover cobbler
You can reheat cobbler by bringing it back to room temperature (about an hour on the counter) and then popping it back in a 350°F oven for 15-20 minutes. Folks will often also use a microwave to warm up the cobbler as well, this will toughen and dry out the biscuit topping a bit, so keep that in mind if you go that route. I do it in a pinch when I’m lazy but I also know that it’s just not going to taste as good as if I use the oven.
If you like this cobbler, try these other cobbler recipes:
- Apricot and Berry Cobbler
- Apple and Berry Cobbler with Cinnamon Berry Swirl Cobbler
- Plum and Rhubarb Cobbler
- Sweet Cherry, Black Plum and Yellow Peach Cobbler
- Peach and Nectarine Cobbler with Flakey Sage Biscuits
Peach and Prosecco Cobbler with Strawberry Biscuits
- 4 pounds peaches peeled and cut into 1-inch slices
- 1 medium apple
- 1 cup white sugar 200 g
- 6 tablespoons tapioca starch or cornstarch, 60 g
- 1/4 cup honey 65 g
- 1 tablespoon balsamic vinegar
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups prosecco or other sparkling wine
Cobbler biscuits topping
- 2 cups all-purpose flour 280 g
- 1/4 cup white sugar 50 g
- 2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter cold
- 1 1/2 cups chopped strawberries about 1/2 pound
- 3/4 cup buttermilk plus additional 1/4 cup if necessary
- 1 egg yolk
- 1 tablespoon water
- 2 tablespoon Turbinado sugar or white sugar
- Preheat the oven to 375°.
- Make the filling by combining all the filling ingredients EXCEPT for the prosecco (or sparkling wine) together in a large bowl. Toss together with a large spatula until the tapioca starch is dissolved and the sugar and honey are well blended. Add the prosecco and stir gently.
- Lightly spray a 3 quart (9 x 13 x 2-inch) pan with cooking oil. Pour filling into the pan. Place pan on a rimmed baking sheet for overflow.
- Bake in oven for 20 minutes.
- While the filling is baking, prepare the biscuits topping. Combine the flour, sugar, baking powder, and salt in a large bowl. Cut the butter into 1/2-inch chunks and sprinkle over the dry ingredients. Using your fingers, smash the butter pieces into small flat pieces, about the size of peas.
- Once the butter is smashed, sprinkle the strawberry pieces into the bowl. Gently stir with a large spatula to coat with the dry ingredients.
- Drizzle 3/4 cup of the buttermilk into the bowl, tossing with a fork as you do it. Continue to toss together, until a dough forms. If you need to add more buttermilk, do it 1 tablespoon at a time. Keep in mind the more you mix the dough, the tougher the biscuits will be, so don’t overwork the dough.
- If there is still time remaining for the filling to bake, place the biscuit dough in the fridge. Once the filling is done baking, pull it out of the oven and drop big spoonfuls of the biscuits dough over the hot filling all over, leaving a little bit of space between each dough for the biscuits to expand.
- Beat the egg yolk with the water and then brush the top of the biscuits with the egg wash. Sprinkle with the turbinado sugar. Place back in the oven for 40 to 45 minutes, or until the top of the biscuits are golden brown and the filling is bubbling hot and thick. Let cool 30 minutes before serving.