Sunday, July 29, 2007
I decided to make a peach raspberry blueberry cobbler to use up some of the produce I bought this weekend. As I was part way through I found that I was short on white flour but subsituted whole wheat and I think it worked!
It was yummy with frozen vanilla yoghurt.
I adapted this recipe from Diana's Desserts to use blueberries and raspberries:
2 tablespoons cornstarch
1 1/2 cups granulated sugar
1 1/4 pounds (about 5 cups or approximately 567grams) fresh blackberries
2 pounds fresh peaches (6 medium or 4 large peaches or approximately 907 grams), peeled, pitted, and cut into 1/2-inch-thick wedges
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks/8 oz./226g) cold unsalted butter, cut into 1/2-inch cubes
1 1/4 cups milk
1 tablespoon granulated sugar (for sprinkling on top of the dough)
Preheat oven to 425°F/220°C. Spray a 9 x 13-inch (22cm x 33cm) glass or ceramic baking dish with non-stick cooking spray. Set aside.
In a large mixing bowl, combine cornstarch and the 1 1/2 cups sugar. Add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes. Leave oven set to 425°F/220°C.
While fruit is baking in oven, in another large mixing bowl, whisk together flour, baking powder, and salt; then blend in butter with a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
Drop 12 mounds of dough (about 1/3 cup each) onto hot fruit mixture, then sprinkle dough with the 1 tablespoon of sugar. Bake cobbler in preheated 425°F/220°C oven until top is golden, 25 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, whipped cream or non-dairy whipped topping.
If necessary, cobbler may be made a day ahead, cooled completely uncovered, then placed in the refrigerator, covered. Before serving, let stand at room temperature 1 hour, then cover with aluminum foil and reheat in a preheated 350°F/180°C oven until warm, about 20 minutes.
Makes 12 servings.