Peach and Berry Almond Cobbler
Ingredients
- Filling:
- 3 lbs peaches, peeled and sliced into 1/2 inch slices
- 1 pint fresh blueberries, stems removed and washed
- 1 pint blackberries, washed
- 1/2 cup sugar
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- Cobbler Topping:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) cold butter
- 1-7 oz box Odense Almond Paste
- 1 cup buttermilk
With fresh fruit of summer or frozen fruit in winter, this cobbler is always in season. Odense Almond Paste and buttermilk create a tender and flavorful biscuit topping.
Time
35 minutes to assemble
45 minutes to bake
Total time: 80 minutes
45 minutes to bake
Total time: 80 minutes
Yield
8 to 10 servings
Directions
- Preheat oven to 375°F. Grease a 9 X 13 inch baking dish or similar size.
- Place peaches, blueberries, and blackberries in a large bowl. Whisk together sugar, cornstarch and nutmeg. Pour over fruit and mix together until well incorporated. Pour into baking dish. Bake for 10 minutes while preparing almond topping.
- Sift flour, sugar, baking soda, baking powder and salt into a medium bowl.
- Grate Almond Paste (using large hole side of box grater) and butter (yes, it can be done) into flour mixture. Mix with fingers until the texture of small crumbs or use a food processor, or pastry cutter.
- Add buttermilk and stir until just mixed. For tender biscuits, don't over mix.
- Remove baking dish from oven and drop dough by rounded tablespoons on top of hot fruit (an ice cream scoop with a wire release makes this step effortless).
- Return dish to oven and bake for 35 minutes more, or until fruit is bubbly and biscuits are golden brown. Delicious cold, or warm, served with vanilla ice cream.