Much Ado About Stuffing

Much Ado About Stuffing



My absolute favorite dessert in the summer is Blackberry Peach Cobbler. Tonight we are having it for dessert. I know you will enjoy it as much as we all do. You can make it with all blackberries. Or blueberries. Or all peaches for that matter. You can make it in the morning, and warm it up for 20 minutes before serving. Serve it with vanilla ice cream or whipped cream doused with vanilla. But I didn’t have to tell you that, did I? Don’t even think of trying to make this one pareve.

1 1/2 cups flour
5 tablespoons frozen shortening (there is now a transfat free crisco, or you can use the earth balance one)
1/2 stick frozen butter
1/2 teaspoons salt
4-5 tablespoons ice water.

combine flour salt, shortening and butter in cuisinart, add water slowly, and run until the dough forms a ball. Remove from processor, put ball of dough in plastic bag, flatten slightly, and refrigerate for at least half an hour.

Roll out the dough on floured tea towel into a large ragged circle bigger than your baking dish.
Roll up the dough on the rolling pin like a window shade, and drape it over the baking dish, with the excess hanging over.

Fill the crust with
6 cups mixed blackberries and peeled, chunked peaches
the proportion doesn’t really matter.

Sprinkle with
3/4 cups sugar and
a sprinkle of cinnamon

Bring the crust up and over the fruit, it won’t completely cover, but patch in the bits that you have left over. Sprinkle the top with more sugar if you like.

BAKE AT 425 FOR ABOUT 45 MINUTES until the crust is browned and the fruit is bubbling up. You might want to put a baking sheet underneath.
Serve with Ice Cream or Whipped Cream


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