Blueberry Peach Cobbler

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 636
  • Calories from fat: 36%
  • Fat: 25.5g
  • Saturated fat: 13.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.7g
  • Carbohydrate: 97.4g
  • Fiber: 0.0g
  • Cholesterol: 61mg
  • Iron: 0.0mg
  • Sodium: 474mg
  • Calcium: 0.0mg

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2/3 cup ground toasted almonds
  • 1 teaspoon salt
  • 2/3 cup butter
  • 1/4 cup plus 3 tablespoons whole milk
  • 4 cups fresh blueberries
  • 4 cups coarsely chopped fresh peaches
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 2 tablespoons amaretto
  • 2 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1 egg white, lightly beaten
  • 2 tablespoons sugar
  • 2 tablespoons chopped almonds
  • 2 1/4 cups French vanilla ice cream

Preparation

  1. Combine first 3 ingredients; cut in 2/3 cup butter with a pastry blender until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, evenly over surface of flour mixture; stir with a fork until dry ingredients are moistened. Knead dough 4 or 5 times. Cover and chill 1 hour.
  2. Combine blueberries and next 6 ingredients in a large saucepan. Cook over medium heat, stirring frequently, 10 minutes or until thickened. Remove from heat; let cool.
  3. Roll half of chilled pastry into a 13-inch square on a floured surface, and place in a greased 8-inch square baking dish. Pour fruit mixture into pastry-lined dish. Roll remaining pastry into a 10-inch square. Place pastry over fruit mixture. Fold edges under, and flute. Brush pastry with egg white; sprinkle with 2 tablespoons sugar and chopped almonds. Cut several slits in top crust. Bake at 375° for 40 minutes or until golden. Serve warm, and top each serving with 1/4 cup ice cream.
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