Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Peach and Berry Cobbler
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- Level: Easy
- Total: 1 hr 45 min (plus cooling)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 348
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 4 g
- Sugar
- 38 g
- Protein
- 4 g
- Cholesterol
- 35 mg
- Sodium
- 101 mg
- Level: Easy
- Total: 1 hr 45 min (plus cooling)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 348
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 4 g
- Sugar
- 38 g
- Protein
- 4 g
- Cholesterol
- 35 mg
- Sodium
- 101 mg
Ingredients
For the biscuits:
For the filling:
Directions
- Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking dish. Make the biscuits: Whisk the flour, granulated sugar, baking powder, nutmeg and salt in a medium bowl. Add the butter and work it in with your fingers until it is in pea-size pieces. Stir in the heavy cream until the mixture just comes together into a shaggy dough. Turn out onto a floured baking sheet and pat until 1/4 inch thick; freeze until firm, about 10 minutes.
- Make the filling: Toss the peaches, granulated sugar, cornstarch, orange zest and juice, and vanilla in a bowl until the peaches are coated. Gently stir in the berries. Transfer to the prepared baking dish.
- Cut out circles from the cold dough using 2 1/2-inch cookie cutters. Arrange the circles on the fruit mixture; brush with heavy cream and sprinkle with coarse sugar. Bake until the biscuits are golden brown and the filling is bubbling, 50 minutes to 1 hour. Transfer to a rack and let cool.
