Tuesday, August 2, 2011

peach blueberry cobbler

it's high summer .....i love it...the weather has been great in new england ....the local produce at the markets is lovely.  lars has a friend at work that has sent us tomatoes, cucumbers, garlic, spinach, peppers and basil.....thank you sue!!!!  last saturday i picked up locally grown corn, musk melons, blueberries, peaches...all yummy! early in blueberry season i loves the blueberry buckle but as soon as the peaches are ripe its all about the combo cobbler.....peaches and blueberries just scream cobbler to me. i cut this recipe out of a Real Simple issue 3 years ago...i made minimal modifications ( mainly replacing half the blueberries with peaches)..this is easy and it is delicious warm with hagen dazs vanilla ice cream and a spritz of whipped cream.
 blueberries and peaches from scotts
my recipe after the jump

1 pint of blueberries
3-4 large (ripe not mushy) peaches peeled and sliced
1/3 cup of sugar and separately 1/4 cup of sugar
pinch of cinnamon
1 1/2 cups of flour and separately1 tablespoon of flour
2 teaspoons of baking powder
1/4 teaspoon kosher salt
1 teaspoon of grated lemon zest plus a little extra
6 tablespoons of cold unsalted butter cut into pieces
3/4 cup plus 2 tablespoons of heavy cream

heat oven to 375 degrees use a shallow 1 1/4 quart casserole or baking dish or a 9 inch pie plate. toss in the  blueberries, 1/3 cup of sugar, 1 tablespoon of flour, the sliced peaches and the pinch of cinnamon and mix carefully.  in a medium bowl combine baking powder, salt, lemon zest and remaining flour (1 and 1/2 cups) and sugar (1/4 cup) add the butter and blend together with your fingers until coarse crumbs form.  then add the 3/4 cup plus 2 tablespoons of heavy cream and mix together to form a shaggy dough. drop mounds of the dough over the fruit. i like to sprinkle a little sugar on top and a little lemon zest as well.  place on a sheet pan to save the oven from any messes.  Bake until the fruit is bubbling and and the top is golden brown.  35-40 min...if you run the oven on convection will probably only take 30 min.

enjoy left over scoops on greek yogurt for breakfast

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