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August 2, 2008

Peach and Blueberry Cobbler

Filed under: Dessert, Fruit — Tags: , — bettylou79 @ 6:41 am

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??

Enjoy!

Peach and Blueberry Cobbler

source: Martha Stewart

Ingredients

Serves 4

  • 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)

Directions

  1. 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.
  2. 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.
  3. 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.

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2 Comments »

  1. I love the combination of peaches and blueberries– looks really good!

    Comment by Liz — August 2, 2008 @ 6:45 am

  2. The combo of peach & blueberry sounds awesome! It looks great, especially al a mode!

    Comment by joelen — August 3, 2008 @ 6:24 am


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