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.
3/4cupbuttermilkplus additional 1/4 cup if necessary
2tablespoonTurbinado sugaror 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.
You can substitute an equal amount of champagne or other sparkling wine for the prosecco.
Peach and Prosecco Cobbler with Strawberry Biscuits https://www.eatthelove.com/peach-and-prosecco-cobbler/