Lunch: Peach-Blueberry Cobbler

Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits. The tops are brushed with heavy cream and sprinkled with sanding sugar for a crispy-sweet crunch.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Peach-Blueberry Cobbler

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 3/4 lb. peaches
1 c. blueberries
2/3 c. granulated sugar
3 tbsp. cornstarch
2 tbsp. packed light-brown sugar
1 tbsp. freshly squeezed lemon juice
1 tsp. finely grated, peeled fresh ginger
salt
2 c. all-purpose flour
2 tsp. baking powder
1/2 c. cold unsalted butter
1 vanilla bean
1 c. heavy cream
2 tbsp. heavy cream

Instructions

Preheat oven to 375 degrees F with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12- by 8 1/2-inch (2-quart) baking dish; set aside.
Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 1o equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

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