Blueberry and Peach Cobbler
My very first cobbler it is. I just could not help buying these ripe peaches and blueberries at the farmer’s market. It was tempting to eat them as they were, but i had guests this afternoon so I decided to make something unusual (at least in Hungary).
While making it I was smiling that it must have been a messed up dessert ages ago that got famous because it is soooo tasty, like tart Tatin.Ingredients:
2 pounds (900 g) peaches, peeled and sliced
2 cups (250 g) fresh blueberries
1/2 teaspoon ground cardamom
grated zest of a lemon
5+2 tablespoon sugar
2 cups (300g) +1 tablespoon all-purpose flour
1 tablespoon baking powder
pinch of salt
5 tablaspoon (70g) butter
3/4 cups + 1 tablespoon (200 ml) heavy cream
Preheat the oven to 400 degrees F.
Combine the fruits in a bowl. Toss with 2 tablespoon sugar, 1 tablespoon flour, cardamom and 1/2 teaspoon lemon zest. Transfer the fruit to a deep 10-inch ovenprrof serving dish.
To make the pastry, sift together the flour, baking powder and salt in a bowl. Combine it with the butter antil the mixture resembles coarse meal. Stir in the cream (in batches) to get a soft and tender dough. You may not need all of the cream, depending on your flour.
Turn the dough out onto the counter and roll 3/4 inch thick. With a cookie cutter cut rounds or make diamond shapes with a knife. You can be as creative as you like…
Arrange the dough atop the fruit mixture and brush with heavy cream.
Bake it for 30 minutes, until bubbly and lightly browned.
Serve warm with whipped cream or a scoop of vanilla icecream.
I also goes well with sour cream in my opinion.