Fresh Peach Cobbler
Celebrate the fruits of summer with this dessert. It's filled with fresh peaches, strawberries and blueberries. Serve it slightly warm with a scoop of vanilla ice cream.
Ingredients
-
3 cups sliced peeled peaches or nectarines (about 2 pounds)
-
1 cup sliced strawberries
-
1 cup blueberries
-
2 teaspoons lemon juice
-
1/3 cup sugar
-
2 tablespoons all-purpose flour
-
3/4 cup all-purpose flour
-
1 tablespoon sugar
-
1-1/2 teaspoons baking powder
-
1/4 teaspoon salt
-
2 tablespoons unsalted butter or butter, chilled and cut into small pieces
-
1/2 cup whipping cream
-
2 teaspoons sugar
-
Vanilla ice cream (optional)
Directions
1.
For filling: In a medium bowl, combine peaches, strawberries, and blueberries. Sprinkle with lemon juice.
2.
In a small bowl, stir together the 1/3 cup sugar and 2 tablespoons flour; add to berry mixture. Toss to combine. Transfer to a 9x9x2-inch baking pan or dish. Set aside.
3.
For topping: In a medium bowl, stir together the 3/4 cup flour, the 1 tablespoon sugar, baking powder, and salt. Cut in butter until mixture resembles small peas. Slowly add cream, stirring to just moisten.
4.
Using a spoon, immediately drop the topping into small mounds over the filling. (Or, on a lightly floured surface, pat the dough to a 1/2-inch thickness; cut the dough into shapes with 1- to 1-1/2-inch cookie cutters and place the shapes atop the filling.) Sprinkle with the 2 teaspoons sugar.
5.
Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into topping comes out clean. If you like, serve the cobbler with ice cream. Makes 6 servings.
Nutrition information
Calories 278, Total Fat 12 g, Cholesterol 38 mg, Sodium 190 mg, Carbohydrate 43 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Classic Peach Cobbler
Juicy peaches covered with a crunchy crust are the perfect light but sweet dessert. Tastes truly divine whether you use fresh or frozen peaches.
See RecipeMore Great Recipe Ideas from Midwest Living
