Redfield Peach Blueberry Cobbler

By vogeljl

Ingredients

• Topping:
• 2 cups fresh blueberries, washed and dried
• 1 1/2 lbs. fresh cling-free peaches, peeled and thinly sliced
• 1/4 cup all purpose flour
• 2/3 cup sugar
• 1/2 tsp freshly grated nutmeg
• 2 cups all-purpose flour
• 1 Tb. plus 1 tsp baking powder
• 1/2 tsp salt
• 3 Tb. sugar
• 4 Tb. unsalted butter at room temperature
• 1 cup heavy cream
• 2 Tb. raw sugar for sprinkling over top

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees. In a large bowl, mix together the blueberries, peaches, flour, sugar and nutmeg. Turn fruit into a 2 quart baking dish.

Make the topping: Place flour, baking powder, salt and sugar in a mixing bowl. Cut butter into 1/2 Tb size pieces and work into the flour with your fingertips, a pastry cutter or 2 knives, until mixture resembles coarse meal. With a wooden spoon stir in cream, and mix until just combined. Using a tablespoon, drop batter over the top of fruit until entire surface is covered. (Sprinkle with raw sugar.)

Bake cobbler 40 to 50 minutes. The top will be golden and the center bubbling when done. Serve warm with a scoop of vanilla bean ice cream.