Sunday, August 22, 2010

Blueberry and Peach Cobbler:)

Our dear friend Andrew Lasher is going to be leaving for Iraq in a few weeks, so we had him and his wife Amy over for a dinner before he leaves.  For dessert I really wanted to do something with the fresh blueberries and peaches that I just picked.  I decided to make a blueberry and peach cobbler with some fresh lemon zest.  All of the flavors worked so well together, and everyone LOVED it!  I am definitely going to make this dish again and again!  

Blueberry and Peach Cobbler

  • 2 1/2 tbls unsalted butter, divided into chunks
  • 2 pounds fresh (or frozen peaches), peeled, pitted, and sliced into cubes
  • 1 cup sugar
  • 1 cup water
  • 2 tbls cornstarch
  • 1 tsp lemon juice
  • 2 cups fresh blueberries
  • 2 tsp pure vanilla extract
  • 1tbls lemon zest
In a medium saucepan, combine the peaches with the sugar, water, cornstarch, and lemon juice, bring to a boil over medium-high heat and cook, stirring frequently, until sauce thickens and peaches have softened, about 7 minutes. Remove from the heat and stir in the remaining 2 tablespoons butter, blueberries, and vanilla extract. Transfer to an 8x11 inch baking dish, and sprinkle the lemon zest on the top.  


  • 2 cups all-purpose flour

  • 1 tsp cream of tartar

  • 6 tbls sugar, divided
  • 1/2 tsp salt
  • 2 tbls cold unsalted butter
  • 2 tbls cold vegetable shortening
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 2 tsp almond extract 
  • 1 tsp baking soda
  • In a large bowl, combine the flour, baking soda, cream of tartar, 4 tablespoons of the sugar, and salt. Cut in the butter and shortening until the mixture resembles coarse crumbs ( I use my hands.  As they say your hands are your best tool in the kitchen). Add the milk and cream and stir just to combine (with spoon, don't overwork the dough, otherwise it works the flour too much).  Once everything is encorportated sprinkle lemon zest, and almond extract all over dough, and stir slowly.  Sprinkle topping all over the fruit filling, I pull it apart and place chunks here and there on the filling.  Sprinkle the topping with the remaining sugar.  Bake at 350 degrees for 25-30 minutes

The fresh blueberries and peaches worked really well together.  I was obsessed with the topping.  The almond extract with the fresh lemon zest was an insane combination to go with the fruit.  Every bite was pure heaven, and when the vanilla bean ice cream melted it made it even more perfect.  This dessert was so full of flavor, that it left you wanted to eat the whole pan!  

Good luck Lasher!  We will miss your company and energy at all of our gatherings!  Much love!

Mary Proulx

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