It's Summer...time for fruit cobblers!
This very special peach cobbler is fabulous! I adapted it from a Martha Stewart recipe to meet my more simple needs. One of the things that I believe strongly about cobbler is that it must have a buttery, sweet, crumbly biscuit topping...never pastry. This one is perfect. The biscuit portion can be used with any type of fruit you fancy. I happen to love peaches in season. The blueberries partner nicely with the sweetness of the peaches, and adds beautiful jewel-like color. The sprinkling of sanding sugar puts a spectacular boost on the finished dessert. Just make sure your peaches are properly ripe. I'm sure frozen peaches would be OK, but fresh is what I prefer. No need for a lot of extra sugar. There's not even a need for ice cream on the side...but by all means, indulge as you please!
Jani's Peach Blueberry Cobbler
Filling:
5 cups peaches, peeled and sliced
1/2 cup blueberries
2 1/2 tablespoons sugar
1 1/2 tablespoons cornstarch
1 tablespoon brown sugar
2 tsp lemon juice
1/2 tsp ground ginger
Biscuit Topping:
1 cup flour
1 tsp baking powder
2 1/2 tablespoons sugar
1/4 cup butter, cut into small pieces
1 tsp vanilla
1/2 cup heavy cream, plus more for brushing
sanding sugar for sprinkling
Toss peaches and blueberries together with all of the filling ingredients. Pour into an 8X8 inch baking pan. Set aside.
For the topping, whisk together the flour, baking powder, and sugar. Cut in butter until you have crumbles the size of peas. In another small bowl combine cream and vanilla. Add cream mixture to flour mixture. Stir until you have a soft, sticky dough.
Spoon globs of dough evenly over the fruit. It doesn't have to be perfect. In fact, the more imperfect it is the better...its more rustic that way. Brush the dough with a little cream, and sprinkle with sanding sugar.
Bake at 375 degrees F for 45-50 minutes.
Let it cool a bit, but serve it warm with vanilla ice cream on the side...or just by itself.
Makes 6 generous servings or 9 small servings.
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