Blackberry Peach Cobbler
Capi Peck is a great friend of mine who owns a couple of restaurants in town. Capi has a gift for preparing tasty desserts. I like to call her the Princess of Pastry. Last summer she came out to the Garden Home Retreat and showed me how to make blackberry-peach cobbler.
Preheat oven to 350 degrees F. Butter a 10-inch pie pan or shallow ovenproof dish. Combine the blackberries and peaches in the buttered dish and sprinkle with half of the sugar.
In the work bowl of a food processor, combine the flour with the baking powder and salt. Add 8 tablespoons of butter, tablespoon by tablespoon, and pulse until a lumpy mixture forms.
Beat the half cup of heavy cream in an electric mixer with the whisk attachment. Add the powdered sugar just before the cream becomes whipped. Add the cream to the flour mixture and continue to pulse until dough holds together. The dough will be quite soft.
Drop spoonfuls of the dough over the berry-peach mixture. Melt 2 to 3 tablespoons of butter and drizzle over the dough. Sprinkle with the remaining 1/3 cup of sugar.
Bake the cobbler for 30 to 35 minutes or until the dough begins to turn a light brown. Serve with vanilla ice cream or sweetened whipped cream.
Recipe provided by Capi Peck, Capi's Restaurant.
Time to prepare: 50 minutes.