I’m slightly ashamed to admit that this is the first cobbler that I have ever made. I really am more of a crisp sort of girl. I bought a whole bunch of peaches at the grocery store and they were quickly in danger of going bad so I had to use them up and thankfully I still had some blueberries in the freezer. I decided to go to my old standby recipe site (I’m sure she would appreciate being called old!) marthastewart.com I really should start using my shelves of cookbooks. I guess I’ll really have to if our internet is ever down!!
Just a side not because both my husband and my mom know that I believe that ice cream and cake do not belong together. The ice cream is in the picture for presentation. I like both ice cream and cake and lots of other desserts, I just don’t believe that they belong together! I think it is probably because you have to eat one or the other so fast before you end up with a mess! Anyone else feel this way??
Peach and Blueberry Cobbler
source: Martha Stewart
- 3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
- 1 cup blueberries
- 1/4 cup plus 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
- 1/4 cup heavy cream
- 1/2 cup plus 2 tablespoons all-purpose flour
- Pinch of table salt
- 1 teaspoon baking powder
- Vanilla ice cream (optional)
- Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
- Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
- Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.