Blueberry-Peach Cobbler

 

     Serve the cobbler with whipped cream or ice cream, and vary the fruit according to seasonal availability.

Makes 8 servings

Fruit filling

• 1½ pounds peaches, peeled, pitted and sliced
• 1 pint blueberries
• ¼ cup sugar
• ½ teaspoon lemon rind
• 1 tablespoon lemon juice
• 2 teaspoons all-purpose flour

Pastry topping

• 2¼ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 6 tablespoons unsalted butter, cut into pieces
• ¾ to 1 cup heavy cream

Egg glaze

• 1 egg combined with 1 teaspoon water

1. Preheat oven to 375F ; butter 2-quart baking dish no more than 2 inches deep.

Prepare filling

1. Combine peaches, blueberries, sugar, lemon rind, lemon juice and flour in large bowl ; transfer to baking dish.

Prepare topping

1. Stir together flour, 1 tablespoon sugar, baking powder and salt in medium-size bowl ; cut in butter with pastry blender until mixture resembles coarse meal.
2. Stir in ¾ cup cream until mixture forms a ball, adding more cream if necessary ; gently knead 3 to 4 times until ingredients are well combined.
3. Roll dough out on lightly floured surface into round large enough to cover fruit ; transfer to baking dish.
4. Crimp edges of dough ; brush dough with egg glaze and sprinkle top with remaining 1 tablespoon sugar ; cut 3 steam vents in center of dough.
5. Bake in preheated oven for 35 to 40 minutes or until filling is bubbling and crust is golden brown ; tent with foil if top begins to brown too quickly.
6. Serve warm or at room temperature.

BON APPÉTIT