Wednesday, June 27, 2012

rustic peach and raspberry cobbler


Two summer favorites, peaches and raspberries, combined into a traditional Southern dessert, creating a glorious rustic cobbler.



Peaches are at their peak this time of year. Ripe fruit so sweet that you can’t bite into one without the juices running down your face. My favorite of all fruits, a bite returns memories of childhood summers spent in Texas.


A splashing of raspberries provide just the right amount of tart, and a flaky crust hugs the fruit filling. The look is rustic and not meant to be perfect.


Yellow or white peaches can be used.  I chose white peaches for this cobbler.  A perfect summer's night is having a peach and raspberry cobbler topped with vanilla bean ice cream for dessert.



What is your favorite childhood memory of summer?

rustic peach and raspberry cobbler
Adapted from The Vineyard Cookbook

1 ½ cups all-purpose flour, sifted
¼ teaspoon salt
5 tablespoons unsalted butter, chilled
¼ cup vegetable shortening, chilled
4 or 5 tablespoons ice water
6 ripe peaches, peeled, pitted and thinly sliced
1-cup fresh raspberries
3/4-cup sugar
3 tablespoons unsalted butter, cut into pieces

Preheat the oven to 450 degrees F. Lightly butter a 7-by-9-inch baking dish.

Combine the flour, salt, butter (5 tablespoons) and shortening in a food processor and pulse until the mixture resembles coarse meal. Slowly add the ice water, one tablespoon at a time, and process until the dough begins to hold together and gathers on the blade.

Shape the dough into a ball, working in a little more flour if necessary. Wrap in waxed paper and refrigerate for 30 to 60 minutes.

In a large bowl, add the peaches and raspberries. Sprinkle the sugar over the fruit and toss together. Set aside at room temperature for approximately 15 minutes to give juices time to accumulate and sweeten.

On a lightly floured surface, using a floured rolling pin, roll the dough into a rough 10-by-12-inch rectangle. Line the buttered baking dish with the dough, allowing the excess to hang over the sides. Spoon the peach and raspberry mixture evenly over the dough and dot it with the remaining 3 tablespoons of butter. Fold the overhanging dough back over the fruit. It will not cover the fruit but will form a decorative edge.

Put the cobbler on a center rack of the oven and immediately reduce the temperature to 425 degrees F. Bake for 35 to 45 minutes, or until the crust is golden and the fruit is bubbling hot.

Spoon the cobbler warm or at room temperature into bowls. Swerve with whipped cream or vanilla bean ice cream, if desired.

Enjoy your summer!

4 comments:

  1. Oh wow, that looks incredible. I love peach cobbler and putting the raspberries in.....I think this is dessert on the 4th!

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  2. This looks perfect, just in time too, since i have so many fresh peaches I don't know what to do with them all, I went a little over board at the grocery store:) Thanks for sharing very pretty.

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  3. Hi! Love your blog! I have nominated you for the Versatile Blog award. Check it out at www.carolinagirlcooks.com. Cheers! Jennifer

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  4. This cobbler sounds divine! I've never had peaches and raspberries together but it sounds like a perfect summery pairing! Beautiful colours too :)

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