Peach and Blueberry Cobbler
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Martha Stewart Living, August 2001
- Yield Serves 4
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Ingredients
- 3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
- 1 cup blueberries
- 1/4 cup plus 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
- 1/4 cup heavy cream
- 1/2 cup plus 2 tablespoons all-purpose flour
- Pinch of table salt
- 1 teaspoon baking powder
- Vanilla ice cream (optional)
Directions
- Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
- Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
- Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.
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this is fabulous!!!!! the dough is sticky, so use a spoon to drop it in place. LOVE it!!! I been waiting until peach season since last summer ...mmmmmmmmmm...good!
This is so yummy. I have made this twice. However, I do have one problem. My dough is always too sticky to pat into disks - can anyone suggest what I may be doing wrong.
This is a wonderful peach blueberry cobbler. It was easy to make and it's delicious.
This is the best cobbler ever! After brushing butter on crust, I sprinkled the crust with nutmeg. The flavor and texture of the crust is wonderful. Up to this point, I never liked peach cobbler until now! The blueberries are fabulous in it. Before putting the crust on each ramekin, I formed 4 mounds of dough on a piece of wax paper -- so I could even out the amount of dough. Mine baked for 30 minutes -- I used ceramic ramekins. It's best to spray Pam on your hands before handling dough.
I found the tins at Cost Plus, really reasonably priced too
Planning to have a dinner party for friends to have a catch up as we have all been busy over the last month - this is perfect for a winters night. Look forward to cooking it and sharing with our friends.
Do you ever really test your recipes? This recipe took 25 mins. to bake and the crust was immpossible to work with. Please, please test your recipes first.
something I want to try