Blueberry-peach cobbler
Votes: 1
Time: 1 hour 10 min.
Complexity: average
Servings: 6-8
Complexity: average
Servings: 6-8
Save time in the kitchen by using ready-made shortcrust pie crust as the base for Sunny Anderson's two-fruit dessert, with a touch of nutmeg for extra flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 finished sheet shortcrust pastry
- 2 packages (450 g) defrosted sliced peaches
- 450 g fresh blueberries
- 2 tablespoons of wheat flour
- 0.5 cups of sugar
- 1/4 tsp ground nutmeg
- 0.5 tsp vanilla extract
- 3 tablespoons chilled unsalted butter, cut into pieces
- 1 egg mixed with 1 tbsp water
- Cube sugar, crushed for sprinkling
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Recipes with similar ingredients: shortcrust pastry, peaches, blueberry, flour, nutmeg, vanilla extract, eggs
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Roll out the dough to cover a 2-quart oval baking dish. In a large bowl, combine the peaches and blueberries. Add the flour, sugar, nutmeg, vanilla, and butter pieces. Pour the mixture into the dish and top with the dough.
Using a fork, trim off any excess dough and create decorative corners by pinching and folding thin lines along the shape. Using a knife, make three slits in the center of the dough to allow air to pass through. Brush on the egg mixture and sprinkle with sugar. - Bake the cobbler until golden brown or the edges are bubbling, about 45 to 50 minutes.
Recipe blackberry cobbler under a lid made of dough laid in strips.
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