Recipe
September 19, 2010
Peach & Boysenberry Cobbler Recipe
Step 1: Preheat the oven to 425°F.
Step 2: Put the peaches in a large bowl.
Step 3: In a small bowl, whisk together the sugar and cornstarch until well blended.
Step 4: Add to the peaches and toss to coat evenly. Add the boysenberries and toss gently. Put the fruit in a 9″ x 2″ round baking dish or other baking dish with a 1-1/2-quart capacity.
Step 5: To make the biscuit topping, put the flour, granulated sugar, baking powder, and salt in a food processor and pulse several times to blend. Add the butter and pulse until the bits of butter are no larger than a pea.
Step 6: Transfer the mixture to a bowl and stir in the milk with a fork, tossing gently just until the dry ingredients are moistened. Knead gently with your hand, just until the mixture forms a cohesive dough.
Step 7: Turn it out onto a work surface and pat it into a 1/2″-thick round.
Step 8: Using a 2-1/2″-round biscuit or cookie cutter, cut out 6 biscuits and place them on top of the fruit, spacing them evenly. Brush the top of the biscuits lightly with milk and sprinkle with the sparkling sugar.
Step 9: Bake until the biscuits are nicely browned and the fruit is bubbling, 30-35 minutes. Transfer to a rack to cool slightly. Serve warm.
Reprinted with permission from Sur La Table and Janet Fletcher’s Eating Local (2010 Andrews McMeel).
Directions
Yield:
Step 1: Preheat the oven to 425°F.
Step 2: Put the peaches in a large bowl.
Step 3: In a small bowl, whisk together the sugar and cornstarch until well blended.
Step 4: Add to the peaches and toss to coat evenly. Add the boysenberries and toss gently. Put the fruit in a 9″ x 2″ round baking dish or other baking dish with a 1-1/2-quart capacity.
Step 5: To make the biscuit topping, put the flour, granulated sugar, baking powder, and salt in a food processor and pulse several times to blend. Add the butter and pulse until the bits of butter are no larger than a pea.
Step 6: Transfer the mixture to a bowl and stir in the milk with a fork, tossing gently just until the dry ingredients are moistened. Knead gently with your hand, just until the mixture forms a cohesive dough.
Step 7: Turn it out onto a work surface and pat it into a 1/2″-thick round.
Step 8: Using a 2-1/2″-round biscuit or cookie cutter, cut out 6 biscuits and place them on top of the fruit, spacing them evenly. Brush the top of the biscuits lightly with milk and sprinkle with the sparkling sugar.
Step 9: Bake until the biscuits are nicely browned and the fruit is bubbling, 30-35 minutes. Transfer to a rack to cool slightly. Serve warm.
Reprinted with permission from Sur La Table and Janet Fletcher’s Eating Local (2010 Andrews McMeel).