Sharon's Recipes

AUGUST: Peach And Blueberry Or Sour Cherry Cobbler

Thought I am a lover of fruit pies, I seem to be getting a little lazy about rolling out all those crusts. So this summer I have become a fan of Cobblers. I had some sour cherries in my freezer from last years cherry tree crop. I have also made this with blueberries . It is a light ,flavorful dessert when peaches are at their sweetest.


3 cups of cherries or blueberries
6 large peaches
1/ 2 cup plus 1 tsp sugar
2 T Tapioca
2 T. dark brown sugar
1 cup all purpose flour
1 tsp baking powder
1/ 4 tsp nutmeg
6 T. cold unsalted butter
1/4 cup whipping cream, or light if that is what you have in the house.

Preheat the oven to 375.

Wash the fruit. Peel the peaches by dropping them into boiling water until you see the skin break. Transfer to a bowl of cold water and peel. Slice in to 8ths and cut those in half.
Put the peaches and berries into a 2.5 quart shallow baking dish. Sprinkle in 1/2 cup of sugar. Grind the tapioca in a food processor. Add to the fruit , toss and let rest.

Put the brown sugar, flour, b.p. and nutmeg in the food processor. Blend. Add the butter cut into chunks, and mix until it looks like cormmeal . Slowly add the cream and mix until the mixture pulls from the sides of the bowl.

Flour a board and roll the dough to fit the size and shape of your baking dish. Gently lift and transfer covering the fruit. If it hangs over just tuck it in. Brush the top with water and then sprinkle with the teaspoon of sugar. Cut slashes in the top to let the steam out.

Bake until the top is firm and golden andthe fruit is bubbling. About 45 minutes.

Serve warm with whipped cream, heavy cream or ice cream. The more cream the better!

Serves 12 or less!


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