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You are here: Home / Recipes / Desserts / Peach Cobbler with Blueberry Syrup

Peach Cobbler with Blueberry Syrup

June 20, 2008 by Alison

Peach cobbler is a summertime staple for dinners with friends. A drizzle of fresh blueberry syrup over vanilla ice cream adds a complimentary touch.

Recipe source:

Cooking With Friends Kitchen

Ingredients

8 cups peaches, peeled, cored and sliced

8 tablespoons butter, plus some for greasing
1/2 cup sugar, plus some for sprinkling
3 tablespoons corn starch
zest from 1 lemon

2 cups white flour
4 teaspoons baking powder
2 teaspoons salt
1 cup heavy cream
1 egg yolk for wash

For Syrup:
1 pint blueberries, washed and stems removed
1/3 cup sugar
1 tablespoon butter

Directions

Pre-heat the oven to 375 degrees.

Butter two pie dishes. Mix together the peaches, sugar, lemon zest and corn starch and lay evenly on the bottom of each dish.

In a mixing bowl, mix together flour, baking powder and salt. Using a pastry cutter, blend eight tablespoons butter into the flour until the mixture becomes coarse. Add the heavy cream and form dough into a ball. Divide into two pieces and roll each one out to fit the top of the cobblers. Trim the edges to make it neat and pierce with a fork. Brush with egg wash and sprinkle the top with sugar. Cook for approximately 25-30 minutes until golden.

To make syrup: While pies are baking, melt one tablespoon of butter in a saucepan. Add blueberries and sugar. Cook, stirring frequently for about thirty minutes until the consistency is syrupy and thick. Remove from heat and serve warm over vanilla ice cream.

Serves

Makes 2 Cobblers

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Filed Under: Desserts

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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