Peach Blueberry Cobbler With The Dreaming Tree’s Crush

This berry cobbler is to die for. Enjoy with ice cream. (The Dreaming Tree and Chef Fiona)

Try DMB Head Chef Fiona Bohane’s recipe for Blueberry Cobbler, and you have a patriotic recipe worthy of the holiday! Enjoy with The Dreaming Tree Crush wine.

Cook Time:10 min

Prep Time:15 min

Total Time:25 min

Servings: 6

Ingredients:

1 pint Blueberries

3 pounds of fresh peaches, peeled and sliced (see note below)

? cup light brown sugar

2 tablespoons cornstarch

2 tablespoons white wine

1 pinch salt

1 ½ cups all-purpose flour

1/3 cup sugar, plus 2T reserved

? teaspoon baking powder

? teaspoon baking soda

? teaspoon salt

? teaspoon cinnamon

? teaspoon ginger

1 pinch salt

6 tablespoons cold unsalted butter, cut into cubes

2/3 cup kefir, buttermilk or heavy cream + 2 tablespoons reserved

1 teaspoon vanilla

Preparation:

Place all ingredients in a pot

Place all ingredients in a potHeat over medium high heat, stirring occasionally until mixture comes to a simmer and the liquid becomes clear, 5-10 minutes

Turn off heat and carefully transfer to an 8x11/12in glass or ceramic pan

Note: To peel peaches, cut an “x” in the bottom of the peach, just through the skin. Put in a pot of boiling water for about 20 seconds (you may need to do this in stages), then place into ice water to cool. Skin should come off quite easily. If fresh peaches are not available you can use frozen. Defrost the peaches and follow the recipe from there

Pre-heat oven to 375 degrees

While the filling is heating, mix together all dry ingredients. If you have a food processor you can use this. Pulse the dry ingredients. Add the cubed butter and pulse until incorporated and you can’t see any large chunks of butter

Transfer to a bowl, add 2/3 c kefir and vanilla and gently mix with a wooden spoon until the batter just comes together

Using a spoon or your hands, take biscuits and place on top of the filling. The topping will cover most of the filling but make sure to leave small space between the biscuits to allow the heat to escape

Brush tops of biscuits with reserved kefir and sprinkle with remaining sugar

Bake for 40 minutes, until nicely browned and biscuits cooked through

Allow to cook for at least 30 minutes

Serve with ice cream