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Peach and Blueberry Cobbler

August 12, 2014 By Steve Dunn Leave a Comment

Plated - Blog 3689

This past week I committed the cardinal sin of food shopping, the very thing I urge all of my "Cooking Matters" students to avoid.

I went shopping while hungry.  Starving actually, if I'm to be totally honest with you all.

While racing from point A to point B last Thursday, I zipped into my farmer's market (with my stomach at full growl) to grab some fresh produce to tide me over for a few days.  A sample of a fresh from the tree local peach sent me into full craving mode and rather than buy a single 3 pound box for eating fresh, I decided to pick up two.  Like I said, NEVER shop hungry!

As you might imagine, it takes a herculean effort to rip through 6 pounds of fresh preaches before they start to go bad, especially when your kids are all away enjoying varied summer adventures.  I made it through one box in-time, but found that I needed to come up with a recipe to use up my second 3 pounds before they all went bad on me.

Cobbler collage

Enter this lovely peach cobbler that I found in my latest issue of Bon Appetit Magazine.  Modified by the addition of some fresh blueberries (I also bought 2 boxes of those and only used 1  stirred into my morning yogurt for breakfast…..I'll say it again, NEVER shop while hungry!), this turned out to be a most delicious way to use up my perfectly ripe fruit before it went bad.  Served up still warm with either a dollop of whipped cream or a healthy scoop of a good vanilla ice cream….summer heaven!

Cheers – Steve

Peach and Blueberry Cobbler

by: adapted from a recipe in Bon Appetit Magazine | August 2014
notes: Serves 10-12
yield:
Cooking ModePrint Recipe

Ingredients

for the filling:

  • 3 lbs. peaches, nectarines or plums, each cut into 6 wedges
  • 2 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 tablespoon kirsch or other fruit brandy (optional)

for the topping:

  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 3 1/2 ounces almond paste
  • 1/2 cup granulated sugar
  • 3 large eggs at room temperature
  • 1/2 cup sliced almonds
  • powdered sugar, whipped cream or vanilla ice cream for serving

Instructions

  • Toss peaches, blueberries, granulated sugar, flour, salt, and kirsch (if using) in a large bowl.  Transfer to a 13 x 9" baking dish and set aside.
  • Heat the oven to 350 ℉.  Whisk flour, baking powder, and salt in a medium bowl.  Using an electric mixer, beat butter, almond paste, and granulated sugar in a large bowl until light and fluffy, about 4 minutes.  Add eggs one at a time, beating to blend after each addition.   Mix in the dry ingredients.
  • Dollop drops of batter over the fruit (batter will even out during baking).  Sprinkle with almonds.  Place baking dish on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, 50-60 minutes.  
  • Let cobbler sit at least 20 minutes before serving.  Dust with powdered sugar and serve with whipped cream or ice cream.
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Filed Under: Desserts

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