Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris

the best of summer… STONE FRUIT AND BERRY COBBLER

8/1/2011

4 Comments

 
Picture

       Needing ideas on how to use all of those fruits and berries that are at their peak of summer goodness?

Picture

                     Try this!

Picture

    To quote my husband -- "The brighter the color, the better it is for you."
                              
                                                                                  
                                                                                         I like that!

Picture


               :: Peach and Berry Cobbler
                             ... recipe from In The Sweet Kitchen by Regan Daley

Picture
FRUIT:
• 2 1/2 pounds ripe freestone peaches
• 2 cups mixed berries
• 1/2 cup plus 2 tablespoons granulated sugar
• 3-4 tablespoons cornstarch (depends on the fruits' juiciness)
• 2 teaspoons freshly squeezed lemon juice
BISCUIT TOPPING:
• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 5 tablespoons unsalted butter, cold, and cut into small pieces
• 1/2 cup whole milk, cold
• 1/2 cup heavy cream, cold
• 1 teaspoon pure vanilla extract
• Additional unsalted butter, at room temperature, for greasing the dish
• Additional 1 1/2 tablespoons granulated sugar, for sprinkling

1.  Preheat oven to 400˚F.  Lightly butter the inside of a shallow 2-quart baking dish and set aside.  Wash and pat dry the peaches, then cut each one in half, discarding stone.  Cut the peach halves into 8 slices and place in a large bowl.  Add the berries, sugar, cornstarch and lemon juice.  Gently toss the ingredients together until the sugar and cornstarch are evenly distributed.  Set fruit aside.
2.  In the bowl of a food processor, combine the flour, sugar, salt and baking powder and pulse to combine.  Add the butter and pulse until the size of peas.  Transfer the mixture to a large bowl.  Take the reserved fruit and stir again gently, then spoon the fruit into the prepared baking dish, scraping the juices, sugar and starch from the bottom of the bowl over the fruit and spreading the filling evenly over the bottom of the dish.
3.  Combine the milk, cream, and vanilla and pour this mixture over the flour-butter mixture.  Stir with a fork to moisten the dough.  It should be very wet and sticky.  Pinch off egg-sized lumps of the dough and drop the lumps all over the fruit, until the fruit is practically all covered with dough.  There will be cracks between the biscuits.  Sprinkle the top of the cobbler with the 1 1/2 tablespoons of sugar.
4.  Bake for 60 minutes, or until the biscuits are a deep golden.  Cool for at least 25 minutes before serving.  Serve with vanilla bean ice cream, or the way I like it -- with a big drizzle of cold, heavy cream.


TAKE a LOOK:





4 Comments
Sasha @ The Procrastobaker link
8/1/2011 04:42:29 am

The colours in this are just too beautiful for words, and i can only imaggginneee how divine it is! The perfect comfort dessert :)

Reply
Kate link
8/1/2011 04:58:17 am

Beautiful photos of the season's jewels! I was excited to see a new post; however, finding a Recipe Index sends me over the moon!
Many thanks!

Reply
purabi naha link
8/2/2011 01:19:06 am

Really nice cobbler recipe. Absolutely mouth-watering!! Have you got anything left for me? Great blog.

Reply
Merisi link
8/3/2011 07:53:59 am

Kate used the word jewel - your images are worthy of the jewels in your bowl!
I shall go to bed and dream of your delights.

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris