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Peach-Berry Cobbler with the Dreaming Tree’s Crush Wine

This recipe is a sneak peek into Chef Fiona Bohane’s “Recipes from the Road,” a compilation of recipes...

This recipe is a sneak peek into Chef Fiona Bohane’s “Recipes from the Road,” a compilation of recipes inspired by the various Dave Matthews Band tour stops, which pair perfectly with The Dreaming Tree wines. Ideal for even the hottest summer day, Chef Fiona’s make a delicious and decadant cobbler with the Dreaming Tree's Crush wine. 


For the topping:

  • 1 1/2 Cup all-purpose flour
  • 1/3 Cup sugar, plus two tablespoons, reserved
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon cinnamon
  • 1/2 Teaspoon ginger
  • 1 pinch salt
  • 6 Tablespoons cold unsalted butter, cut into cubes
  • 2/3 Cups kefir, buttermilk, or heavy cream plus two tablespoons reserved
  • 1 Teaspoon vanilla

For the filling:

  • 3 Pounds fresh peaches, peeled and sliced (see note below)
  • 1 pint berries, raspberries, blackberries, and/or blueberries (can use a single berry or a mix)
  • 1/2 Cup light brown sugar
  • 2 Tablespoons cornstarch
  • 2 Tablespoons white wine
  • 1 pinch of salt


For the topping:

Preheat oven to 375 degrees F.

Mix together all dry ingredients. If you have a food processor, you can use this. Pulse the dry ingredients. Add the cubed butter and pulse until it’s incorporated and you can’t see any large chunks of butter. Transfer to a bowl, add 2/3 cup of kefir and vanilla and gently mix with a wooden spoon until the batter just comes together.

Using a spoon or your hands, take biscuits and place on top of the filling, once you’ve made it. The topping will cover most of the filling, but make sure to leave small space between the biscuits to allow the heat to escape.

Brush tops of biscuits with reserved kefir and sprinkle with remaining sugar. Bake for 40 minutes, until nicely browned and biscuits cooked through. Allow to cook for at least 30 minutes and serve with ice cream. 

For the filling:

Place all ingredients in a pot. Heat over medium-high heat, stirring occasionally until mixture comes to a simmer and the liquid becomes clear, 5–10 minutes. Turn off heat and carefully transfer to an 8-by-11- or -12-inch glass or ceramic pan.

Note: To peel peaches, cut an “x” in the bottom of the peach, just through the skin. Put in a pot of boiling water for about 20 seconds (you may need to do this in stages), then place into ice water to cool. Skin should come off quite easily. If fresh peaches are not available, you can use frozen. Defrost the peaches and follow the recipe from there.