Peach cobbler is a summertime staple for dinners with friends. A drizzle of fresh blueberry syrup over vanilla ice cream adds a complimentary touch.
Cooking With Friends Kitchen
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
1 pint blueberries, washed and stems removed
1/3 cup sugar
1 tablespoon butter
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.
Makes 2 Cobblers