Peach Berry Cobbler

This is my signature summer dish! I’m really excited to see the sun…it’s been a while. The thing is that the stores are not selling peaches and blueberries yet. Maybe it’s because of shimita or perhaps it’s just too early? I’m not sure. I used canned peaches and frozen blueberries this time around, but I generally use fresh fruit for this recipe!

My friend Adeena asked me for this recipe, after eating at our home for Shabbos lunch. She was appalled that I serve it as a side dish and not as a dessert. The decision is yours- it could be served as a side dish or dessert. It’s not healthy, aside from the fruit, but I feel like it’s such a nice addition to a big and elegant meal. That’s my opinion. It would be delicious as a dessert too , especially if served with a scoop of vanilla ice cream.

I found this recipe on allrecipes.com (submitted by Amy Posont) 3 years ago, and I take it out every summer! It could be made as a dairy dish or non-dairy. It calls for milk, but I generally substitute it with soy milk.

Here the step by step instructions:

This is what you’ll need: 1 cup flour, ½ sugar, 1 ½ baking powder, ½ cup milk or soy milk, ¼ cup butter or margarine, melted, ¼ cup brown sugar, 1 tablespoon cornstarch, ½ cup cold water, 3 cups peaches, peeled, pitted, and sliced, 1 cup fresh blueberries, 1 tablespoon butter or margarine, 1 tablespoon lemon juice, 2 tablespoons coarse granulated sugar, ¼ teaspoon nutmeg

Step 1: Preheat your oven to 350. In a medium bowl, mix together the cup of flour, ½ cup of sugar, and the 1 ½ teaspoons of baking powder. Then stir in the ½ cup of milk/soy milk and the ½ stick of melted butter/margarine.  You should have a thin yellowish batter. Set aside.

Step 2: In a medium saucepan, add the ¼ cup of brown sugar, the tablespoon of cornstarch, and the ½ cup of cold water. Let it come to a boil and then add the peaches and blueberries (**Note that if you do not have a large dish to bake your cobbler, you could add less peaches and blueberries to the mix, so that your cobbler will not overflow. I generally use 2 cups of peaches and 1/2 cup of blueberries for my dish, otherwise, it'll overflow.). Cook over medium heat until thick and bubbly. Stir in the tablespoon of butter/margarine and the tablespoon of lemon juice (I usually don’t add these 2 ingredients, but I wanted to give you the option!).  Pour the peach berry mixture into your baking/serving dish.

Step 3: Carefully spoon the set-aside batter on top of the peach berry mixture. Try to cover all of the mixture with the batter. (**The batter does grow in the oven, so make sure there is at least 2 inches of extra space to the top of the dish)

Step 4: Mix together the 2 tablespoons coarse granulated sugar (or regular sugar) and the ¼ teaspoon nutmeg (cinnamon works fine, too) in a small bowl. Sprinkle on top of the batter. I love this part, and I can’t pinpoint exactly why!

Step 5: Place in the preheated oven on the middle shelf and bake for approximately 35 minutes or until bubbly and a toothpick inserted comes out clean.

Peach Berry Cobbler

Prep time: 20 minutes

Cook time: 35 minutes

Yields: 8 servings

Ingredients:

1 cup flour

½  white sugar

1 ½ baking powder

½ cup milk or soy milk

¼ cup butter or margarine, melted

¼ cup brown sugar

1 tablespoon cornstarch

½ cup cold water

3 cups peaches, peeled, pitted, and sliced

1 cup fresh blueberries

1 tablespoon butter or margarine

1 tablespoon lemon juice

2 tablespoons coarse granulated sugar

¼ teaspoon nutmeg

Instructions:

1.       Preheat your oven to 350. In a medium bowl, mix together the cup of flour, ½ cup of sugar, and the 1 ½ teaspoons of baking powder. Then stir in the ½ cup of milk/soy milk and the ½ stick of melted butter/margarine.  You should have a thin yellowish batter. Set aside.

2.       In a medium saucepan, add the ¼ cup of brown sugar, the tablespoon of cornstarch, and the ½ cup of cold water. Let it come to a boil and then add the peaches and blueberries (**Note that if you do not have a large dish to bake your cobbler, you could add less peaches and blueberries to the mix, so that your cobbler will not overflow. I generally use 2 cups of peaches and 1/2 cup of blueberries for my dish, otherwise, it'll overflow.). Cook over medium heat until thick and bubbly. Stir in the tablespoon of butter/margarine and the tablespoon of lemon juice (I usually don’t add these 2 ingredients, but I wanted to give you the option!).  Pour the peach berry mixture into your baking/serving dish.

3.       Carefully spoon the set-aside batter on top of the peach berry mixture. Try to cover all of the mixture with the batter.(**The batter does grow in the oven, so make sure there is at least 2 inches of extra space to the top of the dish) 

4.       Mix together the 2 tablespoons coarse granulated sugar (or regular sugar) and the ¼ teaspoon nutmeg (cinnamon works fine, too) in a small bowl. Sprinkle on top of the batter. I love this part, and I can’t pinpoint exactly why!

5.       Place in the preheated oven on the middle shelf and bake for approximately 35 minutes or until bubbly and a toothpick inserted comes out clean.