Peach and Blueberry Cobbler With Hazelnut Biscuits Recipe (2024)

Almond meal is much easier to come by, I think I will substitute with that.

This was a huge hit--I made with almond flour instead of hazelnut. My peaches weren't sweet-so added the full 4 tbl of sugar which was enough. The only change I would make next time is to increase the fruit by 1/2. The biscuits were delicious.

I cooked this using the Cooks Illustrated recipe for peach cobbler to prepare the peaches (6-7 pealed peaches and calls for pitting and removing the dark flesh around the pit, plus additional steps before making and baking the biscuits). I don't have wild blueberries on hand in my small MT town, but I was fortunate enough to pick a slew of huckleberries this summer, and used those instead. It turned out great! Going to make this again this weekend.

No farm stands near us, so our organic supermarket blueberries were not especially flavorful. Disappointing organic peach season (blame late frosts or droughts). Hazelnut meal is readily available at Whole Foods or online. Turbinado sugar substitutes for sanding sugar sold by Nuts.com. I don't favor oversweet treats, but this cobbler wasn't sweet enough even with a whipped-cream topping. I tasted the salt, which was necessary why? Yield: one pricey, rich, and disappointing dessert.

This was so good. Used 2 Tblsp of sugar for filling. The biscuit topping is delicious. I just think it could have used something else...cinnamon or lemon peel maybe? My husband disagrees on this. He thought it was fine as is. I will definitely make this again. Oh, and Haagen-Dazs vanilla on top was wonderful too!

I've made cobbler in ramekins before with the Cook's Illustrated recipe. It takes the same amount of time because you're cooking the biscuits. The fruit should be hot and bubbly when you drop the biscuits on top.

I didn’t love the hazelnut biscuits- thought they were a little dry and there was not enough fruit for the biscuits. I would rather do the chez pannise recipe and add peaches. i did like the peaches and blueberry combination

I made this exactly according to the recipe and it was a huge hit! Had 7 guests from Germany, Yucatán, Kentucky, Pasadena, and San Francisco. All loved it! I could have fit a bit more fruit into the pan, or omitted a biscuit or two from the top. Mostly because I used my heart-shaped Le Creuset 2.5 quart pan, so the shape was a bit different. Anyway, huge hit!

I used almond meal instead of hazelnut. I think toasting nut meal is GENIUS and anticipate doing it a lot more! I'm an experienced baker but so often learn something new from Samantha Seneviratne's recipes; hers is now one of the few recipe bylines I know and know to look for. Thank you!

Bake at 350

Wonderful. Didn’t have hazelnuts so used almond meal..only substitution. Could have used a little more cornstarch, the sauce was quite thin. It’s the height of summer and the peaches were very juicy.

I substituted roasted unsalted pecans for the hazelnuts. This was a very good recipe and will have to duplicate it with Gluten-free dough for some of my Family when together over Labor Day weekend. Cheers

Is it really necessary to toast the hazelnuts first before grinding them & then toast the resulting meal again in the skillet?

I was surprised that the biscuit dough goes on top of uncooked fruit, but it worked beautifully. I used nectarines (unpeeled) and frozen blueberries. Omitted the cornstarch because I just forgot, but it thickened enough without it and in the end I didn't miss it. I found the baking time a little long, pulled the cobbler after 35 minutes and could have done it a few minutes sooner. The combination of nectarines (or peaches) with the hazelnut biscuits really is something special.

Made a 1/2 recipe last night (there are just two of us, so I didn't need the temptation of a full recipe). But I messed up the measurement of the flour--added a little too much. Even so, it turned out beautifully. As did others, I made it with almond meal. Will definitely make this again. The biscuits alone would make very nice Sunday morning scones.

When I ground 1/2 cup of hazelnuts with 1/3 cup of sugar, I got more than 1/2 cup of "hazelnut meal" called for in the recipe. Should I use just 1/2 cup and discard the rest, or use all of it (almost a cup)?

I’m wondering if the oven temp is too high in this recipe. 400 seems high. My biscuits were on their way to burning at 40 minutes and the fruit was bubbling vigorously up and over the side of my 2 quart dish. I’m not sure the biscuits were as done in the middle as I would like. Maybe 350 or 375?

Totally delicious. Increased the peaches, which were at their sweetest and so cut down on sugar. Blueberries from my garden! And I used almond flour, finding as have others that it was much easier than the hazelnut approach. Otherwise as written.

Question: Who has made this gluten-free? Thanks for any tips.

I thought the ratio of blueberries to peaches was too high, so the second time I made it I upped the total amount of fruit overall and increased the amount of peaches to blueberries. Was pleased with the result. People were practically licking their bowls.

Also used just milk with a little yogurt for the liquid.