Summer Ale Peach Cobbler

1. 1

   Preheat the oven to 350u00b0 F.

2. 2

   In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. 3

   Cut in the butter until the mixture is crumbly.

4. 4

   Whisk together the egg yolk, vanilla, beer, and dry powdered milk in a small bowl. Add to the butter/flour mixture and stir until the dough just comes together. Chill while you prepare the filling.

5. 5

   In a 9-inch round pie plate or 8-inch square baking dish, spread the sliced peaches and blueberries.

6. 6

   Combine the sugar, cornstarch, cinnamon, and lemon zest in a small bowl. Sprinkle over the fruit, then drizzle the beer over the surface of the fruit.

7. 7

   Remove the biscuit dough from the refrigerator and pat it out on a lightly floured surface to about 1/2 inch thick. It will be sticky, so add up to 1/2 cup of flour if it's too sticky to work with. Using a biscuit cutter, slice out rounds of dough and top the entire surface of the pan with them.

8. 8

   Bake until the biscuits are golden and the fruit is bubbling, about 20 minutes. Remove from the oven, let cool slightly, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.