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blueberry-cobbler

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Recipe

An old-fashioned summer dessert. Good with whipped cream or ice cream.

Yield : Makes 4 servings
Prep Time : 15 mins
Cooking Time : 30 mins

Ingredients

  • 4 ripe peaches, peeled, pitted, and sliced
  • 1 lb (450g) blueberries
  • ¼ cup sugar
  • Grated zest of ½ lemon

For the topping:

  • 1 2/3 cup all purpose flour
  • 1/3 cup plus 1 tbsp sugar
  • 2 tsp baking powder
  • 5 tbsp cold butter, diced, plus more for greasing the baking dish
  • Pinch of salt
  • ½ cup buttermilk
  • 1 large egg
  • 3 tbsp sliced almonds

Directions

1. Preheat the oven to 375°F (190°C). Butter an 11½ × 8in (29 × 20cm) baking dish. Combine the peaches, blueberries, sugar, and lemon zest in the dish.

2. Sift the flour, 1/3 cup of the sugar, baking powder, and salt into a bowl. Add the butter and rub it in with your fingertips until the mixture resembles coarse bread crumbs.

3. Beat the buttermilk and egg together. Stir into the flour mixture to make a soft, sticky dough. Drop walnut-sized spoonfuls of the dough over the fruit, leaving a little space between each one. Sprinkle with the almonds and the remaining 1 tbsp of sugar.

4. Bake for 30 minutes, or until the topping is golden brown and the juices are bubbling and a wooden toothpick inserted into the topping comes out clean. Let cool briefly and serve hot or cooled until warm.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

617kcal (31%)
217mg (22%)
21mg (35%)
171mcg RAE (6%)
526mg
49mg
11g
57g
7g
105g
92mg (31%)
337mg (14%)
10g (50%)
19g (30%)
4mg (21%)
 

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