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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I once made a triple recipe of this cobbler for a picnic and it was still warm when I served it. Everyone loved it! Ingredients:
filling: |
2 cups fresh or frozen sliced peaches |
1/3 to 1/2 cup sugar |
4 teaspoons quick-cooking tapioca |
2 teaspoons lemon juice |
1 cup fresh or frozen blueberries |
ground nutmeg |
dumplings: |
1 cup (rounded) king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1-1/2 teaspoons baking powder |
1/8 teaspoon salt |
1 teaspoon grated lemon peel |
1/4 cup butter |
1/2 cup heavy whipping cream or evaporated milk |
vanilla ice cream, optional |
Directions:
1. In a 1-1/2-qt. baking dish, combine peaches, sugar, tapioca and lemon juice. Sprinkle blueberries over top. Sprinkle with nutmeg; set aside.
2. For dumplings, combine first five ingredients in bowl; cut in butter with a pastry blender until mixture resembles cornmeal. Add cream or milk; stir until dough is mixed and moistened. Drop by tablespoonfuls over fruit mixture. Sprinkle nutmeg over dumplings.
3. Bake at 400° for 25-30 minutes or until top is golden brown. Serve warm with ice cream if desired. Yield: 8 servings.
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