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Wolfgang's Favorite Peach and Berry Cobbler
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Cut out 12 x 2-1/2-inch circles from the dough.
Place the fruit mixture in the buttered baking dish.
Brush the shortcake with cream before baking.

Wolfgang's Favorite Peach and Berry Cobbler

Serves 12

One can make apple pie all year round, but this is a recipe that demands ripe, delicious fresh fruit. Make this only when peaches are at their best.

Ingredients
  • 1 recipe Strawberry Shortcake
  • 2 tablespoons heavy cream for glazing shortcakes
  • 2 tablespoons sugar for glazing shortcakes

Filling:

  • 2 pounds (4 to 5 large) peaches
  • 6 cups mixed berries, such as raspberries, blueberries and blackberries
  • 1/4 cup light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 tablespoon Peach brandy, Kirsch or Grand Marnier
  • 1/4 teaspoon ground cinnamon

Streusel Topping:

  • 1/4 cup all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 tablespoons unsalted butter, chilled
  • 2 tablespoons sliced almonds
  • 2 tablespoons quick cooking oats
  • Pinch each cinnamon, nutmeg and cardamon
Method
  1. Prepare shortcake: Pre-heat oven to 375° F.Prepare shortcake dough as directed. On a lightly floured board roll out dough to 1/2-inch thickness. Using a 2-1/2-inch cookie cutter cut out 12 circles re-rolling scraps if necessary. Place on a baking tray; cover loosely with plastic wrap. Refrigerate until ready to assemble cobbler.
  2. Prepare filling: In large pot of boiling water blanch peaches for about 1 minute. Plunge into an ice-bath. Remove skins, cut in half and remove pits. Cut each half into 4 or 5 slices and place in large bowl.
  3. Add mixed berries, brown sugar, lemon juice, Peach brandy and cinnamon. Stir to mix thoroughly. Spoon fruit mixture into a lightly buttered 13 x 9 x 2-1/2-inch baking dish.
  4. Prepare streusel: In a medium bowl, combine flour and sugar. Using a fork, cut in butter until it resembles coarse meal. Stir in remaining streusel ingredients.
  5. Assemble cobbler: Sprinkle prepared Streusel mixture over fruit filling in dish. Place prepared shortcake circles on top. Lightly brush shortcakes with heavy cream and sprinkle with sugar.
  6. Bake for about 45 to 50 minutes or until shortcakes are golden brown and fruit filling is bubbling and thickened. Remove from oven; allow to sit for 10 minutes before serving.
Presentation

Warm the cobbler, if made earlier in the day. Serve with your favorite ice cream or softly whipped cream or just as is with a sprinkling of sifted powdered sugar.

Wine Recommendation:

I like a wine that matches the fruit in this cobbler, a pink Champagne or a Rosé. I like Charbaut Rosé and Moet & Chandon Rosé Champagnes, and a Tavel or Provencal Rosé for a still wine. Of course, Champagne goes with just about every dessert so it’s an easy choice.
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