Filling:
4 cups peeled and sliced fresh peaches
2 cups sliced fresh strawberries
1/2 cup lightly packed light brown sugar
2 tablespoons instant tapioca, ground into powder*
1/8 teaspoon ground cardamom**
pinch of salt
Topping:
1 cup all-purpose flour
1/4 cup almond meal
6 tablespoons sugar
1 teaspoon baking powder
pinch of salt
4 tablespoons cold unsalted butter, cut into pieces
1 large egg, beaten
3 tablespoons milk, buttermilk, or half and half
coarse sugar for decoration (optional)
1. Preheat oven to 375 degrees.
2. Put peaches and strawberries in a large bowl. In a smaller bowl, whisk together brown sugar, tapioca powder, cardamom, and salt, breaking up any lumps in the brown sugar. Stir sugar mixture into the fruit and pour into a 2-quart baking dish; set aside.
3. In a separate bowl, whisk together flour, almond meal, sugar, baking powder, and salt. Work butter pieces into the flour using your fingertips or a pastry blender until the mixture looks like coarse crumbs and no large pieces of butter are visible.
4. In a measuring cup, whisk together the egg and milk. Pour egg mixture into the flour mixture and stir just until all the flour has been incorporated.
5. Drop the topping mixtures by large spoonfuls over the peaches and strawberries and sprinkle the whole thing with coarse sugar, if desired.
6. Bake cobbler in the middle of a 375 degree oven for 27-30 minutes, turning the pan halfway through the cooking time to ensure even browning. Cobbler is done when the filling is bubbly, the biscuit topping is golden brown, and a toothpick inserted through the thickest part of the topping comes out clean.
Recipe notes:
* Instead of tapioca, you can use potato and corn starch
**If you don’t like cardamom or don’t have any on hand, you may leave out the spice completely or substitute with cinnamon, nutmeg, or ginger.