PEACH-BLACKBERRY COBBLER WITH ALMOND-BUTTERMILK BISCUIT TOPPING AND ALMOND WHIPPED CREAM

Peach-Blackberry Cobbler with Almond-Buttermilk Biscuit Topping and Almond Whipped Cream image

Provided by Damaris Phillips

Categories dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 18

6 cups chopped peeled peaches (about 6 large peaches)
2 cups blackberries
2 cups granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
2 tablespoons freshly squeezed lemon juice
9 ounces all-purpose flour
3 ounces almond flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 ounces (4 tablespoons) unsalted butter, cubed, very cold
2 ounces leaf lard, cubed, very cold
9 ounces buttermilk
Milk, for brushing
2 tablespoons raw sugar, such as Sugar in the Raw
1 cup heavy cream, cold
1 teaspoon granulated sugar
2 tablespoons toasted sliced almonds

Steps:

Preheat the oven to 375 degrees F with a rack in the center of the oven and a second rack underneath; place a baking sheet on the second rack (to catch drips).
For the filling: In a large bowl, toss the peaches and blackberries with the granulated sugar, cornstarch and lemon juice. Transfer to a 3-quart baking dish.
For the topping: Whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt in a large bowl. Using your fingers or two knives, cut in the butter and lard until a coarse meal forms. Create a well in the center and pour in the buttermilk. Mix until just combined. The dough will seem quite wet, but that's what you want for the topping.
Drop spoonfuls of biscuit dough onto the filling, brush lightly with milk and sprinkle with the raw sugar.
Bake until the fruit is bubbling and tender, and the biscuits are deep golden-brown and cooked through, 50 to 60 minutes. Cool for at least 15 minutes before serving.
Meanwhile, make the whipped cream: Whip the cream and granulated sugar until soft peaks form. Fold in the almonds.
Serve the cobbler warm or room temperature in bowls; top with dollops of whipped cream.