Blueberry Cobbler

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Dessert

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

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An old-fashioned summer dessert. Good with whipped cream or ice cream.

Yield: Makes 4 servings

INGREDIENTS

4 ripe peaches, peeled, pitted, and sliced
1 lb (450g) blueberries
¼ cup sugar
Grated zest of ½ lemon

For the topping:

1 2/3 cup all purpose flour
1/3 cup plus 1 tbsp sugar
2 tsp baking powder
5 tbsp cold butter, diced, plus more for greasing the baking dish
Pinch of salt
½ cup buttermilk
1 large egg
3 tbsp sliced almonds

Directions

1. Preheat the oven to 375°F (190°C). Butter an 11½ × 8in (29 × 20cm) baking dish. Combine the peaches, blueberries, sugar, and lemon zest in the dish.

2. Sift the flour, 1/3 cup of the sugar, baking powder, and salt into a bowl. Add the butter and rub it in with your fingertips until the mixture resembles coarse bread crumbs.

3. Beat the buttermilk and egg together. Stir into the flour mixture to make a soft, sticky dough. Drop walnut-sized spoonfuls of the dough over the fruit, leaving a little space between each one. Sprinkle with the almonds and the remaining 1 tbsp of sugar.

4. Bake for 30 minutes, or until the topping is golden brown and the juices are bubbling and a wooden toothpick inserted into the topping comes out clean. Let cool briefly and serve hot or cooled until warm.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 617kcal (31%)

Calcium 217mg (22%)

Vitamin C 21mg (35%)

Vitamin A 171mcg RAE (6%)

Potassium 526mg

Magnesium 49mg

Protein 11g

Sugar 57g

Fiber 7g

Total Carbohydrate 105g