my peaches finally reached the succulence needed to make the peach-blueberry cobbler i'd had tabbed in the july cooking light all week and so without haste i mixed up the perfectly simple recipe and cooked it over at bridgetwest's house as a sweet end to a lovely bbq. here is owen indulging while his best friend... well, watch for yourself and you tell me this isn't one of those moment's you file away and pull out at the wedding reception right before the best man does his toast:
"pie."
Posted by gocarcarcar at 7/20/2007 06:33:00 PM
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the recipe isn't posted yet online--so here it is. if you google for it you get the bulletin board @ cooking light (where i found the recipe) and some commentary that measurements are incorrect. i made as is and it was , if i do say so myself, perfect! there is an earier version of the recipe (i think from 1997) but this is an improved, revised version. i actually prepared the fruit mixture and the biscuit mixture ahead of time and baked both at b's house. it worked deliciously and i highly highly recommend this in-season scrumptious recipe:
Filling:
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
3 cups chopped peeled peaches (about 2 pounds)
2 cups fresh blueberries
1 tablespoon fresh lemon juice
cooking spray
Topping:
1 1/3 cups all-purpose flour (about 6 ounces)
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
2/3 cup low-fat buttermilk
1 1/2 tablespoons turbinado sugar
Preheat oven to 400 degrees.
To prepare filling, combine first 4 ingredients in a large bowl. Add
peaches, blueberries and juice. Spoon mixture into an 6-inch square
baking dish coated with cooking spray. Bake at 400 for 15 minutes.
To prepare topping, lightly spoon flour into dry measuring cups; level
with a knife. Combine flour, 1/3 cup sugar, baking powder and salt,
stirring with a whisk. Cut in butter with a pastry blender or 2 knives
until mixture resembles coarse meal. Add buttermilk; stir just until
moist.
Remove dish from oven; drop dough onto peach mixture to form 8 rounds.
Sprinkle dough evenly with turbinado sugar. Bake at 400 for 25 minutes or
until bubbly and golden.
Serving size: 1/2 cup cobbler and 1 biscuit-259 cal, 4.9g fat, 3.9g pro,
52.1g carb. 2.4g fiber, 12mg chol, 1.3mg iron, 230mg sod, 57mg cal.
Source:
"Cooking Light-July 2007"
oh, and i did my tricky grating frozen butter trick and it was "easy-peasy"!
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