Peach Blueberry Cobbler
Peach Blueberry Cobbler
Submitted by Amical, Traverse City, MI
Desserts
Ingredients
- 4 tablespoons Fustini's Peach balsamic
- 3/4 cup sugar
- 10 firm, ripe freestone peaches, peeled and sliced
- 1 teaspoon ground cinnamon
- 1 pint fresh blueberries
- 4 tablespoons cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water)
- Crumble Topping
- vanilla ice cream
- 1/2 cup Fustini's West Michigan Blueberry balsamic, reduced by half
- 2 cups flour
- 1/2 teaspoon salt
- 1 1/4 cups brown sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 sticks cold, unsalted butter, cut into small cubes
- 1 whole egg and one egg yolk, beaten with 1/4 cup milk
Directions
- Preheat oven to 375 degrees (350 for convection). Place Peach balsamic in a saucepan over medium heat. Add sugar and stir to dissolve. Before mixture bubbles, add peaches and cinnamon. Toss to heat evenly, taking care that the peaches don't lose their shape. Add cornstarch slurry and stir until thickened, remove from heat and cool. When cool, fold in blueberries.
- Fill 6 separate 8ounce ramekins with cobbler filling. Place on a parchment-lined sheet pan and distribute crumble topping evenly among the ramekins. Bake for 10 minutes or until topping starts to brown and filling begins to bubble. Serve warm with vanilla ice cream, drizzled with Fustini's West Michigan Blueberry balsamic.
- Place flour, salt, brown sugar, cinnamon and cubed butter in a mixing bowl. With the paddle attachment, slowly combine the ingredients until only tiny bits of butter remain visible. With the mixer running at low speed, gradually pour in egg and milk mixture and blend just until lumps begin forming. It may not be necessary to add all of the liquid. Remove bowl from mixer and with your fingers, mix the topping unit is a crumbly consistency.
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