Peach-Blueberry Cobbler

March 26, 2007 at 10:23 pm (Crisps and cobblers, Dessert, Other, Quick weeknight recipe, unrated)

My friend Katrina made a very tasty cobbler for dessert. I’m recording the recipe here so I can try it myself sometime. The best part is it doesn’t require a rolling pin!

Biscuit topping:

• 2 cups (8 ounces) white whole wheat flour
• 2.5 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/2 cup unsalted butter, chilled
• 2 Tbs. (7/8 ounce) packed light or dark brown sugar
• 1 large egg, lightly beaten
• 2/3 cup (5 3/8 ounces) milk

Filling:

• 3 cups (1.25 pounds) fresh or frozen sliced peaches
• 2 cups (10 ounces) fresh or frozen blueberries
• 1/2 cup (3 3/4 ounces) brown sugar (Katrina used a little less)
• 2 Tbs. (1/2 ounce) cornstarch
• 1/2 tsp. ground nutmeg
• pinch of salt
• 1 Tbs. lemon juice (+ Katrina used zest of 1 lemon)

Preheat the oven to 350 degrees Fahrenheit. Lightly butter a 9-inch-squar ebaking pan.

To make the biscuit topping: Combine the flour, baking powder, salt, and nutmeg in a mixing bowl or food processor. Cut the cold butter into pats, and then cut them into the flour, until the largest pieces of butter are the size of peas. Mix in the brown sugar quickly.

Beat the egg with the milk and add to the flour mixture all at once. Mix gently, just until combined; the dough will be a bit wet and sticky. Let it rest while you make the filling.

To make the fruit filling: Combine the peaches and blueberries in a large bowl. In a small bowl mix the brown sugar with the cornstarch, nutmeg and salt. Add the sugar mixture to the fruit and stir gently to combine. Turn the fruit into the buttered baking pan and sprinkle with the lemon juice. SEt aside while you finish the biscuits. Generously dust your work surface with flour and turn the dought out onto it. Flour your hands and pat the dough into a circle about 3/4 to 1 inch thick. During this process, reflour your hands liberally whenever the dough starts to stick to them.

Using a well-floured biscuit cutter, cut the biscuits and “cobble” them together over the peaches and blueberries.

Try to cover the entire surface of the fruit. Place the pan in the oven. Bake the cobber until the topping is browned and the fruit is bubbling and thickened, 40 to 45 minutes. Remove from the oven and cool for 10 minutes before serving. Serve warm.

Serves 12

Nutrition per serving: 222 calories, 19g whole grains, 9g fat, 4g protein, 24g complex carbs, 11g sugar, 4g fiber, 39mg cholesterol, 183mg sodium, 239mg potassium