Inspired to cook with summer beers from a Sam Adams recipe, I made and loved this blueberry peach cobbler. There's summer ale drizzled over the fruit filling and as the liquid in the tender biscuit topping. Use any fruit and spices you like, and try a heartier beer in the colder months. —Posie (Harwood) Brien
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the butter until the mixture is crumbly.
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.
In a 9-inch round pie plate or 8-inch square baking dish, spread the sliced peaches and blueberries.
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.
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.
Bake until the biscuits are golden and the fruit is bubbling, about 20 minutes. Remove from the oven, let cool slightly, then serve.