Mixed Fruit
Posted in Candles and Soaps on 06/01/2010 03:22 am by adminMixed Fruit
Does anyone have a mixed-fruit cobbler recipe?
I have blackberries that grow wild where I live and I love to make cobblers with them, but I'm thinking of trying something different this time. I've been thinking about mixing them with other berries, like strawberries, or maybe peaches. Anybody have some recipes I could use?
My two cents worth. When I read blackberry and peach cobbler my mouth started to water. A lot of my family lived up in the northwest where wild berries grew everywhere. I can remember when I was a kid my aunt making a blackberry and peach cobbler that was great.
Us kids got to go and get our arms scratched up picking the berries. A little dollop of iced or whipped cream on top and it was fantastic.
Well being an older widowed guy you can guess how much I cook, especially anything baked. So recipes are not my specialty.
But then I figured I can search and do the copy and paste thing like everyone else. I notice you got two of the same recipe.
But I came up with one and am going to show my copy and paste skills.
>Start paste
yield: Makes 12 servings
active time: 25 min
total time: 1 1/2 hr (includes cooling)
If you're making this entire menu in a single oven, we recommend baking the cobbler ahead of time — that way you can reheat it while clearing the table. Otherwise, you can just whisk together the dry ingredients beforehand, but you'll have to excuse yourself during dinner to assemble and bake the dessert.
Ingredients
* 2 tablespoons cornstarch
* 1 1/2 cups plus 1 teaspoon sugar
* 1 1/4 lb blackberries (5 cups)
* 2 lb peaches (6 medium), peeled, pitted, and cut
into 1/2-inch-thick wedges
* 3 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
* 1 cup plus 3 tablespoons whole milk
Preparation
Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity).
Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes.
While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each), then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, 25 to 35 minutes. Serve warm.
Cooks' note: Cobbler can be baked 6 hours ahead and cooled completely, uncovered, then chilled, covered. Before serving, let stand at room temperature 1 hour, then reheat in a preheated 350°F oven until warm, about 20 minutes.
>End paste
Personally I would use canned peaches in syrup. Some of the syrup can be used for some of the liquid and will sweeten it up. I would guess you should cook it at a little temperature to get the crust done without over cooking the berries and peaches. You gotta know how to ad lib.
But what do I know. I am an old sailor that actually liked SOS ( don't know what that, just email me and I will explain).
Have a great dessert with the berries. I would have probably eaten them all before they made it the kitchen.
Now where do I find some wild berries.
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