Wildflower Scented Peach and Raspberry Cobbler
I am typically more of a savory cook and eater, but summer crisps and cobblers always get my attention and affection. When peaches are in season, it's the first dessert I think of, reminding me fondly of my Berkely, California Cafe Fanny days. Peeled and pited, then sliced with sugar and a light dusting of flour to thicken the juices while they cook, then topped with a not too sweet crisp topping, or a tender fluffy cloud of cobbler, is my kind of breakfast or dessert sweet. The Wildflower Scented Sugar, made with seven different kinds of tea leaves and edible wildflowers, lends a delicious aromatic flavor to the fruit juices and cobbler dough.
SHOPPING LIST:
1 1/2# ripe peaches, about 4-5 cups
1 pint of raspberries
3 -1/2 Tablespoons + 1 teaspoon Bella Cucina Wildflower Scented Sugar
1- 1/2 cups + 1-1/2 Tablespoons all purpose flour
3 -1/2 Tablespoons + 1 teaspoon Bella Cucina Wildflower Scented Sugar
1- 1/2 cups + 1-1/2 Tablespoons all purpose flour
pinch kosher salt
2 1⁄4 Teaspoons baking powder
6 Tablespoons unsalted butter, cold
3⁄4 cup + 1 Tablespoon heavy whipping cream
2 1⁄4 Teaspoons baking powder
6 Tablespoons unsalted butter, cold
3⁄4 cup + 1 Tablespoon heavy whipping cream
PREPARATION: Preheat oven to 400 degrees F.
Mark an X on the skin of the peaches and blanch in simmering boiling water just until the skin loosens. Place in a bowl of ice water. Peel, pit and slice the peaches about 1/2 inch thick and place them into a bowl. If adding berries, add them to the both.
Toss the fruit with 2 Tablespoons Wildflower sugar and 2 Tablespoons flour. Place in a baking dish.
To make the dough, add 1-1/2 cups flour, salt, 1-1/2 Tablespoons Wildflower sugar, baking powder and salt into a bowl. Blend well. Cut the butter into cubes, add to the flour mixture, and with two knives or a pastry cutter, cut the butter into the flour until it resembles a pea-size crumble. Add the cream and mix just until blended. Simply Dollop the dough on the fruit, or you can form the dough into a ball, then on a lightly floured surface, roll out to 1/2 inch thick and cut into rounds or squares. Brush the cobbler dough with the cream and sprinkle with the remaining 1 teaspoon wildflower sugar. Bake until the cobbler is done and the fruit is bubbling on the sides, about 20-25 minutes.
Serve as is, or with whipped cream or vanilla bean ice cream
VARIATION:
Add 1 point blackberries or blueberries, or use a mixture of all berries in season, equalling about 4-6 cups.
Make with other stone fruits, such as nectarines and plums, or apples.