Ingredients 1/2 cup sugar3 tablespoons cornstarch1/2 teaspoon ground cinnamon1/4 teaspoon ground cardamom10 medium peaches, peeled and sliced (about 6 cups)2 cups mixed blackberries, raspberries and blueberries1 tablespoon lemon juiceTOPPING:1 cup all-purpose flour1/4 cup sugar2 teaspoons grated orange zest3/4 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon baking soda3 tablespoons cold butter3/4 cup buttermilkVanilla ice cream, optional View Recipe Directions Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet. In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture. Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream. Nutrition Facts 1 serving: 279 calories, 5g fat (3g saturated fat), 12mg cholesterol, 238mg sodium, 57g carbohydrate (38g sugars, 5g fiber), 4g protein. Originally published as Blueberry Lemon Cobbler in Country Woman June/July 2018 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
So, we had PeachCobbler with Bourbon Cream andCandied Pecans for dessert tonight. These thoughts sent me down to the freezer to "harvest" one of the bags of peaches that I prepared and put into the freezer last fall
I told him about my peach overload situation and he suggested a peachcobbler for his party. A few weekends back, we took a day trip down to the Hollin's farm in Virginia where we picked peachesand black raspberries among other fruits and vegetables
Mix first 5 ingredients in large bowl and toss to blend. let stand 10 minutes. Spread with 1/3 cup raspberry jam. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Refrigerate trifle at least 2 hours and up to 6 hours before serving. 4 peaches, halved, pitted, cut into 1/2-inch pieces or thinly sliced. 1 cup seedless raspberry jam
Put peaches in food processor and pulse until there are no whole pieces, but still coarse. Rickey liked it a lot, but he really likes peach better than cherry so I decided to adapt the recipe to work as a peachcobbler