Peach and blueberry cobbler

 
                        PEACH AND BLUEBERRY COBBLER
 
 Recipe By     : COOKING MONDAY TO FRIDAY SHOW # MF 6726 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For filling:
      1/4  cup           sugar
    1      tablespoon    cornstarch
    5      cups          peaches -- peeled, pitted and
                         cut into thick slices
    2      cups          blueberries
    2      tablespoons   orange liqueur
    4      tablespoons   melted
                         Butter to grease dish
                         For biscuit dough:
    1      cup           all purpose flour
    1 1/2  teaspoons     baking powder
    2      tablespoons   sugar
      1/4  teaspoon      salt
    4      tablespoons   chilled butter -- cut into tablespoon
                         pieces
      1/3  cup           light cream
    2      tablespoons   melted butter and sugar
                         Whipped cream or ice cream -- optional
 
 For the filling mix sugar with cornstarch and toss that with peaches and bluebe
 rries. Transfer them
 to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round pyr
 ex pie plate or 8-inch
 square one.) Preheat the oven to 425 degrees. For the dough, in a food processo
 r combine the
 flour, baking powder and salt; cut in chilled butter and process with cream to 
 make a dough. 
 
 Roll out to about 1/2-inch thick into a shape to fit your baking pan. Or cut in
 to biscuits and set
 biscuits, touching each other over fruit. Drizzle biscuits with melted butter a
 nd sugar and bake for
 40 minutes or until biscuits are golden and fruit underneath bubbling. Serve ho
 t, warm or at room
 temperature with cream or ice cream. 
 
 Yield: 6 to 8 servings 
 
 
 
 
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