Peach & Blueberry Estate (Summer) Cobbler
Peach & Blueberry Estate Cobbler
Ingredients
For the Cobbler Batter
1 Cube Unsalted butter
2-3 leaves of sage
1 cup flour
1 tsp Citrus Sea Salt
¼ cup shredded coconut
2 tsp baking powder
¾ cup sugar
¼ tsp cinnamon
For the Peaches & Blueberries
¼ cup sugar
¼ cup brown sugar
4 ripe peaches
6 oz. blueberries
2 tsp corn starch
Instructions
For the Peaches & Blueberries
- Score an x on the bottom of the peaches and blanch for 30 seconds in boiling water. If peaches are harder you may have to go for 1 minute.
- Place blanched peaches in an ice bath immediately.
- Slice the peaches.
- Put the peaches and blue into a sauce pan and add sugar and brown sugar and heat until the sugar is melted.
- Set aside.
For the Cobbler Batter
- Put cube of butter at bottom of 9” x 13” baking dish.
- Add sage to butter and put in the oven while it is preheating just until melted. HINT: heat to brown butter but you HAVE to watch it closely to make sure it doesn’t burn. This will add incredible flavor.
- Add dry ingredients to bowl along with the coconut.
- Whisk in the wet ingredients.
- When combined, add to the bottom of the baking dish, making sure to pour into the corners but careful not to combine with the butter.
- Add the peaches and blueberries to the top evenly and bake for about 45 minutes at 375 degrees or until the cobbler is golden brown. Always check your cobbler throughout the baking process.
