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Peach and Prosecco Bellini Cobbler with Strawberry Biscuits

Peach and Prosecco Cobbler with Strawberry Biscuits

This peach and prosecco cobbler is inspired by the classic Italian cocktail, the Bellini. I made it extra special by adding strawberries to the biscuit topping, though you can leave them out or substitute a different berry like blueberry or blackberry. Keep in mind because of the prosecco, the filling is a bit loose.
Course Breakfast, brunch, Dessert
Cuisine American
Keyword breakfast, brunch, champagne, cobbler, dessert, peaches, prosecco, summertime
Prep Time 30 minutes
Cook Time 1 hour
Servings 12
Calories 305 kcal
Author Irvin

Ingredients

Filling

  • 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

To finish

  • 1 egg yolk
  • 1 tablespoon water
  • 2 tablespoon Turbinado sugar or white sugar

Instructions

  1. Preheat the oven to 375°.

  2. 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.

    Combine filling, then add prosecco
  3. 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.

    spray the pan with cooking oil, then add the filling
  4. Bake in oven for 20 minutes.

  5. 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.
    Place dry ingredients for biscuit in bowl, then smash butter into small bits with hand.
  6. Once the butter is smashed, sprinkle the strawberry pieces into the bowl. Gently stir with a large spatula to coat with the dry ingredients.
    Add strawberries and toss into biscuit ingredients to coat.
  7. 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.
    Drizzle in buttermilk, then toss for dough to form.
  8. 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.
    Pull out hot cobbler filling, then spoon the cobbler biscuit over filling.
  9. 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.
    Brush top of biscuit with egg wash, then sprinkle sugar over it.

Recipe Notes

You can substitute an equal amount of champagne or other sparkling wine for the prosecco.