When the garden is slowing down and the last warm evenings of summer are still hanging on, a simple baked dessert like this feels just right. This kind of recipe is the sort of practical Midwestern treat that makes good use of a shortcut ingredient while still bringing plenty of comfort to the table. Refrigerated biscuit dough bakes up tender and golden beneath juicy seasonal fruit, giving you something like a cobbler with hardly any fuss at all.
Serve this dessert warm with a scoop of vanilla ice cream or a spoonful of whipped cream, and if you want to make it extra homey, set out mugs of coffee or iced tea alongside. It also fits beautifully beside a simple supper of grilled chicken, burgers, or a late-summer potluck spread, since the sweet fruit and buttery topping round out a meal without much extra work.
5-Ingredient Oven Baked End of Summer Biscuit Cobbler
Servings: 8
Ingredients
1 can refrigerated biscuit dough, 8-count
Directions
1. Preheat the oven to 375 degrees Fahrenheit and lightly butter or grease an oven-safe ceramic casserole dish.
2. Spread the sliced peaches and blueberries evenly in the bottom of the casserole dish, then sprinkle the brown sugar over the fruit and drizzle with 2 tablespoons of the melted butter.
3. Place the raw biscuit dough rounds over the fruit mixture, spacing them out across the top so the fruit can bubble up around them.
4. Brush the tops of the biscuit rounds with the remaining 2 tablespoons melted butter.
5. Bake for 28 to 32 minutes, until the biscuits are puffed and deeply golden and the fruit is bubbling around the edges. Let the dessert rest for 10 minutes before serving.
Variations & Tips
Peach-Only Version: If you have extra ripe peaches on hand, you can leave out the blueberries and use 4 full cups of peaches for a softer, sweeter cobbler that tastes like late August in a baking dish.
Add a Spice Touch: A light sprinkle of cinnamon over the fruit before the biscuits go on adds a little old-fashioned warmth and makes the whole kitchen smell wonderful.
Make It Extra Crisp: For a little more texture, sprinkle a spoonful of coarse sugar over the buttered biscuit tops before baking so they come out with a lightly crackly finish.
Best Baking Tip: Keep the biscuit rounds in a single layer and do not press them down into the fruit. Letting them sit on top helps them bake through properly while still soaking up some of those lovely juices underneath.
