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SharePeach and Sweet Cherry Cobler
Bake: 20 mins 425°F
Stand: 10 mins
- 6 cups peeled, sliced fresh peaches (3-1/2 pounds)
- 4 cups pitted sweet cherries (2 pounds)
- 3/4 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1/3 cup plus 2 tablespoons sugar, divided
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (no substitutions), cut up
- 3/4 cup plus 2 tablespoons heavy or whipping cream
- 1/4 teaspoon ground cinnamon
- Vanilla ice cream (optional)
Directions
1. Heat oven to 425 degrees F. Grease a 13x9-inch glass or ceramic baking dish; set aside.
2. Combine peaches, cherries, the 3/4 cup sugar, and cornstarch in large saucepan. Bring to boil, stirring gently, over high heat; boil 1 minute. Remove from heat; stir in lemon juice. Spoon into prepared pan.
3. Combine flour, 1/3 cup of the sugar, the baking powder, and salt in large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of the cream. Knead 2 or 3 times, just until dough holds together. On floured surface with floured rolling pin, roll dough 1/2 inch thick. Cut with 2-1/2- or 3-inch decorative cookie cutters, re-rolling scraps. Place biscuits over fruit.
4. Combine the remaining 2 tablespoons each sugar and cream and the cinnamon in cup; brush over biscuits. Bake 20 minutes, until fruit is bubbly. Let stand 10 minutes. Serve with vanilla ice cream, if desired.
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Prepare cobbler. Let stand up to 2 hours.
Nutrition Facts
- Servings Per Recipe 10
- Calories(kcal)465,
- Protein(gm)5,
- Carbohydrate(gm)74,
- Fat, total(gm)18,
- Cholesterol(mg)53,
- Saturated fat(gm)11,
- Sodium(mg)334,
- Percent Daily Values are based on a 2,000 calorie diet
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