Gobbler Up Some Cobbler

Those of you that read my last post about my recipe system might have noticed the recipe I was making when I took those photos, Blueberry Peach Cobbler. And you might have thought, ooo that sounds good. And it was, yes indeed it was! It's the perfect summer dessert that you can make lovingly from scratch, or just as lovingly using store bought ingredients. I'm a sucker for made from scratch so here's what I did.

Ingredients you'll need: blueberries, peaches (frozen works too!), flour, butter, sugar, vanilla, nutmeg and a pie crust (either store bought or homemade)

Peel the peaches (I just used a vegetable peeler, much simpler than boiling to loosen the skin in my opinion), and slice. Mix peaches in a large bowl with blueberries, flour, sugar, vanilla, nutmeg and butter cut into little chunks. Dump mixture into a baking dish.

Roll out pie crust to just fit inside the baking dish. By no means does it have to be perfect and I like the "rustic" look of the uneven edges. (I'm much too lazy to be a perfectionist!) I roll out my doughs in two sheets of cling wrap for easy cleanup. Brush the top with an egg wash of one beaten egg mixed with 1 tablespoon water. Cut 3 slices on the top of the crust to help it vent. Bake at 400 for 45-50 minutes.

Oh my goodness, look how yummy and brown that crust looks! With the bubbly juices! Let it cool for a bit before dishing out so the juices can gel up a bit. If you can wait that is.

A dollop of whipped cream and this looks good enough to eat!


Blueberry Peach Cobbler
Courtesy Food Network: Sunny Anderson

2 lbs frozen peaches or 2 1/2 lbs fresh peaches
1 pint blueberries
2 tablespoons flour
1/2 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, cold and cut into cubes
1 egg beaten with 1 tablespoon water, for egg wash
1 pie crust, either frozen or homemade (1/2 the pie crust recipe below)

Preheat oven to 400. If peaches are frozen thaw and cut into chunks. If peaches are fresh peel and slices. Mix peaches together with blueberries, flour, sugar, nutmeg, vanilla and butter chunks. Dump into a baking dish. Roll out pie crust to fit snugly inside the dish. Transfer crust to top of the fruit. Brush with egg wash and cut 3 slices in crust to vent. Bake until golden brown and juices are bubbling, 45-50 minutes. Enjoy!

Pie Crust
Makes 2 9 inch crusts, 1 covered pie crust, or 2 10 inch tart crusts

2 1/2 cups flour
1 tsp sugar
1 tsp salt
1 cup vegetable shortening or 1/2 cup shortening and 1/2 cup cold unsalted butter
1/3 cup plus 1 tablespoon ice water

If using a food processor, add in dry ingredients and pulse a few times to mix. Add half of the shortening (and butter if using) in small chunks. Pulse until mixture resembles cornmeal. Add in rest of shortening (and butter) and pulse into mixture looks like coarse crumbs with pea sized pieces of fat. Drizzle in water and pulse until mixture comes together in a ball. If dough does not come together drizzle in a little more water. Empty bowl onto sheet of cling wrap and gather into a ball. Pat down into a disc and refrigerate until ready to use.

If mixing by hand follow same steps using knives or a pastry blender.