Inside The Kitchen: Blueberry And Peach Cobbler
I came home from Virgina and was inspired to get cooking! Getting back to the basics – flour, sugar and fruit! Yes pl-ease.
* 6 ripe nectarines, about 1 pound
* 2 cups fresh blueberries
* 1 cup sugar
* 1 tablespoon instant tapioca
* 2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
* 1 1/2 cups all-purpose flour
* 1/3 cup sugar
* 2 1/4 teaspoons baking powder
* 1/2 teaspoon fine salt
* 6 tablespoons cold unsalted butter, diced into small pieces
* 1 large egg
* 1/2 cup heavy cream
* Serving suggestions: Vanilla ice cream or whipped cream
Position a rack in the middle of the oven and preheat to 375 degrees F.
For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges.
Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish.
Dot the top of the fruit with the pieces of butter.
For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl.
Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces.
Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler).
Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
Thanks to the Food Network!
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October 21, 2016
October 20, 2016