' Al Lago Wines - Peach and Blueberry Cobbler
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Peach and Blueberry Cobbler
Recipe by Simone Lagomarsino
At a Glance
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Serves: 6-8 Individuals
Equipment

No special equipment is needed to make this wonderful dessert.

Ingredients

Cobbler filling:

1 ½ pound Yellow Peaches

1 ½ pounds White Peaches

5 to 7 Apricots

3 cups of Blueberries

½ cup Sugar

Pinch of Cloves

1 teaspoon Lemon Extract

1 Lemon, Zest only

1/8 cup Limoncello

1 tablespoon of Cornstarch, mixed with 1 tablespoon water

Cobbler topping:

1 cup all-purpose Flour

10 ounces of slivered Almonds

½ teaspoon Baking Powder

Pinch of Salt

2 sticks of Butter at room temperature (16 tablespoons)

1 cup Sugar

1 Egg

1  teaspoon Lemon Extract

Directions

Heat oven to 400 degrees. Skin the peaches and apricots  and cut into small/medium slices.  Add the other ingredients (except the cornstarch and water) and mix well with a wooden spoon.  Scrape fruit  mixture into 9 by 13 pyrex dish and cover with foil.  Place dish in oven until fruit begins to release liquid about ½ hour (fruit will begin to bubble on the sides of the dish).  Once the fruit mixture is bubbling, add the cornstarch and water and mix thoroughly. Set aside to cool slightly.

Cobbler topping:

Lightly roast the slivered almonds at 325 degrees until just slightly brown, cool and then grind in a food processor. Add the ground almonds to flour, the baking powder, and the salt in a small bowl and whisk together, and then set aside.  Beat butter and sugar in medium bowl until light  and fluffy.   This will take about 3 to 5 minutes by hand or about 1 to 2 minutes by electric mixer.  Beat in egg and lemon extract until smooth.  Slowly stir in the dry ingredients until combined.
 
Once the fruit filling has cooled slightly spoon the topping evenly over the fruit.  Return the cobbler to the oven.  Bake until the topping is nicely browned and the fruit is bubbly.  This should take about 40 to 50 minutes.  Remove the cobbler from the oven and let it cool for about 10 minutes and serve warm with the lemon curd (see separate recipe).

 

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