Recipe courtesy of Michele Urvater
Peach and Blueberry Cobbler
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 230
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 2
- Cholesterol
- 27
- Sodium
- 117
- Total: 1 hr 50 min
- Prep: 1 hr 10 min
- Cook: 40 min
Ingredients
For filling:
1/4 cup sugar
1 tablespoons cornstarch
5 cups peaches, peeled, pitted and cut into thick slices
2 cups blueberries
2 tablespoons orange liqueur
4 tablespoons melted
For biscuit dough:
1 cup all purpose flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon salt
4 tablespoons chilled butter, cut into tablespoon pieces
1/3 cup light cream
2 tablespoons each of melted butter and sugar
Whipped cream or ice cream, optional
Directions
- For the filling: Mix sugar with cornstarch and toss that with peaches and blueberries. Transfer them to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch square one) Preheat the oven to 425 degrees.
- For the dough: In a food processor combine the flour, baking powder and salt; cut in chilled butter and process with cream to make a
- dough. Roll out to about 1/2-inch thick into a shape to fit your baking pan. Or cut into biscuits and set biscuits, touching each other over fruit. Drizzle biscuits with melted butter and sugar and bake for 40 minutes or until biscuits are golden and fruit underneath bubbling. Serve hot, warm or at room temperature with cream or ice cream.