Peach and Blueberry Cobbler

This recipe was adapted from my favorite cobbler recipe that I posted when I first started the blog in January of this year, <a href="http://beverlysbackporch.blogspot.com/2010/01/blackberry-cobbler-maguire.html">Blackberry Cobbler Mcguire</a>. I use this for all my cobblers, just changing the fruit and adjusting the sugar if needed. Everyone loves it.

I'm making one today to give to my friend David, the best produce man I've ever found, who helped me shuck 8 dozen ears of corn Saturday. What a friend! Did I forget to mention he also gave me the corn.

Peach and Blueberry Cobbler
Serves 6
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1 stick (1/2 cup) unsalted butter, 1/2 stick cut into bits and chilled
1 cup water
1 cup plus 2 tablespoons sugar
1 1/2 cups self-rising cake flour *
1/3 cup milk
1/2 teaspoon cinnamon
1 1/2 cups fresh or thawed frozen peaches (about 1/2 pound)
1 1/2 cups fresh or thawed frozen blueberries (about 1/2 pound)

Serve with vanilla ice cream, if desired

Preheat oven to 350 degrees F.

In a 10-inch glass pie plate or baking dish melt 1/2 stick uncut butter in oven.

In a small saucepan combine water and 1 cup sugar and heat over moderate heat, stirring occasionally, until sugar is completely dissolved. If your fruit is not as sweet as you like now is the time to add a little more sugar.

In a food processor pulse together flour and remaining 1/2 stick cut-up butter until mixture resembles fine meal. Add milk and pulse just until a dough forms. Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 11-by-9-inch rectangle. Sprinkle dough with cinnamon and scatter fruit evenly over top. Beginning with a long side roll up dough jell-roll fashion and cut into 1 1/2 -inch thick slices. (Slices will come apart and be messy). Arrange slices, cut sides up, on melted butter in pie plate or baking dish. Pour sugar syrup over slices, soaking dough, I know it looks like a mess, and bake cobbler in middle of oven 45 minutes. Sprinkle remaining 2 tablespoons sugar over cobbler and bake 15 minutes more, or until golden.

*I have a hard time finding self-rising cake flour so I use plain cake flour and add 2 teaspoons baking powder and 3/4 teaspoon salt. Works great.

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