Peaches & blueberry's anyone? I know they are some of my favorite fruits to eat this time of year. The peaches are just oh so perfectly sweet and the mix of dark tangy blueberry's makes for an unforgettable dessert. This cobbler is so easy and can feed at least 10 adults so it's great to make if you have company coming over for dinner. The secret ingredient? Instant tapioca! It thickens the dessert perfectly and you will never know it was ever in there. Here is what you need to get started. The fruit can also be substituted for any of your favorites or what ever you can find on sale. I've used nectarines, raspberries, strawberries and they are all wonderful. Give it a try, you won't be disappointed!
- 6 ripe peaches, about 1 pound
- 2 cups fresh blueberries
- 1/2 cup sugar (add up to 1/4 more if you like a really sweet dessert or your fruit is tangy)
- 1 tablespoon instant tapioca
- 2 tablespoons unsalted butter, diced into small pieces
For the Cobbler Top:
- 1 1/2 cups all-purpose flour
- 1/3 cup white sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons cold unsalted butter, diced into small pieces
- 1 large egg
- 1/2 cup heavy cream
Serve with: Vanilla ice cream
Make sure your oven rack is in the middle of the oven and preheat to 375 degrees F
To prepare the fruit: Wash and let all the fruit dry. Halve the peaches along their natural seam, but leave skins on. Cut each half into 3 slices. Toss peaches with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the 2 tablespoons of diced butter.
For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a loose dough.
Use an ice cream scoop or large spoon and spoon dough on top of the fruit in clumps. Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler, about 20 minutes.
Serve warm or room temperature, with vanilla ice cream.