Rosie Daley's Peach and Blueberry Cobbler
- 5 peaches , peeled and sliced
- 1 cup fresh blueberries
- 1/4 cup freshly squeezed orange juice
- 1/2 cup sugar
- Pinch nutmeg (less than 1/8 teaspoon)
- 2 teaspoons cornstarch
- 5 tablespoons softened butter or Spectrum Spread
- 2 cups flour and 1/4 cup flour for rolling out
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 tablespoons sugar
Using clean hands, pinch the butter and the flour together between your thumbs and forefingers until the flour and butter become crumbly. Mix in the sugar, baking powder and salt and slowly stir in the milk to make a soft dough. Sprinkle a work surface with the 1/4 cup flour, knead the dough lightly a few turns on the floured surface, and roll out to a perimeter approximately the size of your baking dish. With a cookie cutter or a glass, cut out 10 biscuits and lay them slightly overlapping on top of the fruit filling, using scraps of leftover dough to fill in any uncovered spots. Sprinkle the top with the sugar. Bake in the pre-heated oven for 20 minutes until biscuit topping turns golden brown. Cool for 10 minutes.
To serve, scoop out a biscuit and fruit filling and transfer to a dessert bowl or plate.
Tips from Rosie's Kitchen: The topping on this cobbler tastes delicious baked on its own as scrumptious herb biscuits. Just replace the sugar with fresh herbs (Try one teaspoon fresh parsley, one teaspoon fresh oregano, one teaspoon fresh thyme and a pinch of cayenne). Prepare the dough as you would for the cobbler, form 6 biscuits, lay them on a greased baking sheet, and bake in a preheated oven for 12 minutes at 400°F.
From the book, The Healthy Kitchen