Peach and blueberry cobbler

Yield: 1 Servings

Measure Ingredient
¼ cup Sugar
1 tablespoon Cornstarch
5 cups Peaches; peeled, pitted and cut into thick slices
2 cups Blueberries
2 tablespoons Orange liqueur
4 tablespoons Melted
\N \N Butter to grease dish
1 cup All purpose flour
1½ teaspoon Baking powder
2 tablespoons Sugar
¼ teaspoon Salt
4 tablespoons Chilled butter; cut into tablespoon pieces
⅓ cup Light cream
2 tablespoons Melted butter and sugar
\N \N Whipped cream or ice cream; optional



For the filling mix sugar with cornstarch and toss that with peaches and blueberries. Transfer them

to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch

square one.) Preheat the oven to 425 degrees. For the dough, in a food processor combine the

flour, baking powder and salt; cut in chilled butter and process with cream to make a dough.

Roll out to about ½-inch thick into a shape to fit your baking pan. Or cut into biscuits and set

biscuits, touching each other over fruit. Drizzle biscuits with melted butter and sugar and bake for

40 minutes or until biscuits are golden and fruit underneath bubbling.

Serve hot, warm or at room

temperature with cream or ice cream.

Yield: 6 to 8 servings

: Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF 6726 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:48:32 -0500 From: Gail Shermeyer <4paws@...>

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