Peach and Blackberry Cobbler

Capital Grille Recipe

Serves 8

2 cups all purpose flour
2 teaspoons baking powder
pinch kosher salt
1/2 cup granulated sugar
4 tablespoons unsalted butter
1/2 cup buttermilk
6 quarts water
1 tablespoon unsalted butter
8-10 fresh ripe peaches
2 cups fresh blackberries
1 tablespoon lemon juice, fresh squeezed
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 cup heavy cream
2 teaspoons granulated sugar

Cobbler Dough: Combine the flour, baking powder, salt, and 1/2 cup granulated sugar in a food processor. Pulse this mixture two times. Cut 4 tablespoons chilled butter into 1/2 inch pieces. Place the butter into the food processor and pulse the mixture until the butter is incorporated. While the food processor is running, slowly add the buttermilk until dough forms. Be careful not to over mix. Wrap dough in plastic wrap and chill for a minimum of one hour prior to use.

Fruit Mixture: Preheat the oven to 350 degrees. In a large pot, add the water and bring to a rapid boil. Butter an 8 cup glass baking dish and set aside.
In a large mixing bowl, prepare a bath of ice and cold water. Using a paring knife, cut a small “x” into the bottom of each peach. Drop each peach into the boiling water for 20, seconds then shock in the ice bath. Once peaches are cool, remove the peel, seed, and cut the peaches into 1 inch chunks.
Gently combine the chopped peaches, blackberries, lemon juice,  1/2 cup granulated sugar and cornstarch in a large bowl and mix to combine.  Pour ingredients into buttered baking dish and set aside.

Assembly: On a lightly floured surface, roll the dough out to 1/2 inch thickness and cut biscuits using a 2 inch diameter biscuit cutter. Arrange the biscuits about 1/2 inch apart over the fruit mixture. Brush the biscuit dough with the heavy cream and sprinkle with 2 teaspoons granulated sugar. Place the cobbler on a sheet pan to catch any juices that may boil over during baking. Bake until the top is golden brown and juices are bubbling, 25 to 30 minutes. Let cool slightly before serving. Serve warm.

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