Blueberry Peach Cobbler Recipe
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Toasted almonds | 2/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter | 1/3 Cup (16 tbs) | |
| 1/4 cup plus 3 tablespoons whole milk | ||
| Blueberries | 4 Cup (16 tbs) | |
| Peaches | 4 Cup (16 tbs), coarsely chopped | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Amaretto | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| 1 egg white, lightly beaten | ||
| Sugar | 2 Tablespoon | |
| Almonds | 2 Tablespoon, chopped | |
| 2 1/4 cups French vanilla ice cream | ||
Directions
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.
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.
Chef
