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Blueberry Peach Cobbler

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  All purpose flour 2 1⁄2 Cup (40 tbs)
  Ground toasted almonds 2⁄3 Cup (10.67 tbs)
  Salt 1 Teaspoon
  Butter 1⁄3 Cup (5.33 tbs)
  Whole milk 7 Tablespoon (1/4 Cup Plus 3 Tablespoons)
  Fresh blueberries 4 Cup (64 tbs)
  Coarsely chopped peaches 4 Cup (64 tbs) (Fresh)
  Sugar 1 1⁄2 Cup (24 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Amaretto 2 Tablespoon
  Butter 2 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Egg white 1 , lightly beaten
  Sugar 2 Tablespoon
  Chopped almonds 2 Tablespoon
  French vanilla ice cream 2 1⁄4 Cup (36 tbs)

Combine first 3 ingredients; cut in 2/3 cup butter with a pastry blender until mixture is crumbly.
Sprinkle milk, 1 tablespoon at a time, evenly over surface of flour mixture; stir with a fork until dry ingredients are moistened.
Knead dough 4 or 5 times.
Cover and chill 1 hour.
Combine blueberries and next 6 ingredients in a large saucepan.
Cook over medium heat, stirring frequently, 10 minutes or until thickened.
Remove from heat; let cool.
Roll half of chilled pastry into a 13-inch square on a floured surface, and place in a greased 8-inch square baking dish.
Pour fruit mixture into pastry-lined dish.
Roll remaining pastry into a 10-inch square.
Place pastry over fruit mixture.
Fold edges under, and flute.
Brush pastry with egg white; sprinkle with 2 tablespoons sugar and chopped almonds.
Cut several slits in top crust.
Bake at 375° for 40 minutes or until golden.

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Blueberry Peach Cobbler Recipe