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PEACH AND BLUEBERRY COBBLER
Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF 6726
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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For filling:
1/4 cup sugar
1 tablespoon cornstarch
5 cups peaches -- peeled, pitted and
cut into thick slices
2 cups blueberries
2 tablespoons orange liqueur
4 tablespoons melted
Butter to grease dish
For biscuit dough:
1 cup all purpose flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon salt
4 tablespoons chilled butter -- cut into tablespoon
pieces
1/3 cup light cream
2 tablespoons melted butter and sugar
Whipped cream or ice cream -- optional
For the filling mix sugar with cornstarch and toss that with peaches and bluebe
rries. Transfer them
to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round pyr
ex pie plate or 8-inch
square one.) Preheat the oven to 425 degrees. For the dough, in a food processo
r combine the
flour, baking powder and salt; cut in chilled butter and process with cream to
make a dough.
Roll out to about 1/2-inch thick into a shape to fit your baking pan. Or cut in
to biscuits and set
biscuits, touching each other over fruit. Drizzle biscuits with melted butter a
nd sugar and bake for
40 minutes or until biscuits are golden and fruit underneath bubbling. Serve ho
t, warm or at room
temperature with cream or ice cream.
Yield: 6 to 8 servings
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