Peach and Blackberry Cobbler

Name: Peach and Blackberry Cobbler
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 710 milliliters blackberries; 59 milliliters cornstarch; 591 milliliters all-purpose flour; 2 Tbsps half-and-half, for brushing; 118 milliliters ice water; 59 milliliters fresh lemon juice; 2 kilograms ripe peachespeeled, pitted and cut into 1/2-inch wedges; 1 teaspoons salt; 118 milliliters cold solid vegetable shortening; 237 milliliters sugar, plus more for sprinkling; 2 Tbsps unsalted butter, cut into small pieces

The recipe Peach and Blackberry Cobbler could satisfy your Southern craving in around 45 minutes. Watching your figure? This vegetarian recipe has 544 calories, 8g of protein, and 18g of fat per serving. This recipe serves 8. Not It works well as a dessert. A mixture of sugar, solid vegetable shortening, butter, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In a food processor, pulse the flour with the salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the vegetable shortening and pulse until the mixture resembles coarse meal.

Ingredients you will need

Vegetable Shortening

Add the ice water to the mixture all at once and pulse just until the pastry comes together. Scrape the pastry out onto a lightly floured work surface and pat the pastry into an 8-inch square. Wrap the pastry square in plastic and refrigerate until it is firm, at least 30 minutes or overnight.

Ingredients you will need

Water

Wrap

In a small bowl, mix the 1 cup of sugar with the cornstarch. In a large bowl, gently toss the peaches with the blackberries.

Ingredients you will need

Blackberries

Corn Starch

Peach

Sugar

Equipment you will use

Bowl

Add the sugar-and-cornstarch mixture and lemon juice to the mixed fruit and gently toss the fruit again. Spoon the fruit into a 3-quart shallow glass or ceramic baking dish and scatter the pieces of unsalted butter over the top of the fruit filling.

Ingredients you will need

Unsalted Butter

Lemon Juice

Fruit

Corn Starch

Sugar

Equipment you will use

Baking Pan

Position racks in the middle and lower third of the oven and preheat the oven to 42

Equipment you will use

Oven

Line a large rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll out the cobbler pastry until it is 2 inches larger than the baking dish on all sides and about 1/8 inch thick.

Ingredients you will need

Roll

Equipment you will use

Aluminum Foil

Baking Sheet

Baking Pan

Drape the cobbler pastry over the baking dish and trim the overhang to 1 inch. Fold the overhang under itself and press it lightly onto the rim of the baking dish; crimp the pastry edge decoratively.

Equipment you will use

Baking Pan

Brush the pastry with the half-and-half and sprinkle it with 1 tablespoon of sugar. Using a paring knife, make 6 small slits in the pastry crust to allow steam to escape.

Ingredients you will need

Pastry Dough

Sugar

Equipment you will use

Knife

Slide the aluminum foil-covered baking sheet onto the lower oven rack and bake the peach and berry cobbler on the middle oven rack for 50 minutes, or until the pastry is crisp and golden brown and the fruit filling is bubbling.

Ingredients you will need

Berries

Fruit

Peach

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Transfer the cobbler to a wire rack and let it cool for at least 1 hour or for up to 4 hours.

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

710milliliters

blackberries 59milliliters

cornstarch 591milliliters

all-purpose flour 2Tbsps

half-and-half, for brushing 118milliliters

ice water 59milliliters

fresh lemon juice 2kilograms

ripe peachespeeled, pitted and cut into 1/2-inch wedges 1teaspoons

salt 118milliliters

cold solid vegetable shortening 237milliliters

sugar, plus more for sprinkling 2Tbsps

unsalted butter, cut into small pieces

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Von Winning Winnings Riesling with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.