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Blueberry Peach Cobbler
6 c Fresh peaches; peeled, pitted and sliced; (about 3 pounds)
1 pt Fresh blueberries; washed
3/4 c Plus 1 tablespoon sugar; (divided use)
6 tb (3/4 stick) unsalted butter; chilled; (divided use)
2 c Flour
1 tb Baking powder
1/2 ts Salt
1 c Nonfat sour cream
Preheat oven to 400 F. Lightly grease a 2 1/2-quart baking dish or coat with nonstick cooking spray.
In a medium bowl, toss peaches and blueberries with 3/4 cup sugar. Turn fruit into baking dish. Dot with 1 tablespoon of butter.
In another bowl, mix flour, baking powder, salt and 1 tablespoon sugar. Cut in 5 tablespoons butter until mixture resembles coarse meal. With a fork, stir in sour cream until dough holds together like pie pastry.
Shape dough into ball and place on a sheet of wellfloured wax paper. Pat into the shape that matches the top of your baking dish, then dust dough with flour and lightly roll out. Using the paper as a carrier, place dough on fruit, paper side up. Carefully remove paper and pat dough into place. Pierce several times with the tip of a knife.
Bake 30 minutes or until pastry is golden brown and juices are bubbling. Let cool 15 minutes. Makes 8 servings.
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