Peach Berry Cobbler

The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

Peach Berry Cobbler
shared at the event by Mary
Original recipe found here

1 1/3 cups (330 ml) cake flour
2 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons salt
5 tablespoons chilled unsalted butter, cut into 3 pieces
1/2 cup (125 ml) heavy cream, plus extra for brushing

Filling:
2 pounds (4-5 large) peaches
6 cups mixed berries, such as raspberries, blueberries and blackberries
1/4 cup light brown sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 tablespoon Peach brandy, Kirsch or Grand Marnier
1/4 teaspoon ground cinnamon

Streusel Topping:
1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons unsalted butter, chilled
2 tablespoons sliced almonds
2 tablespoons quick cooking oats
Pinch each cinnamon, nutmeg and cardamon
2 tablespoons heavy cream for glazing shortcakes
2 tablespoons sugar for glazing shortcakes

Make shortcake: In a food processor, pulse together the flour, sugar, baking powder, and salt. Add the butter and pulse just until the mixture forms small gravel-like pieces. With the motor running, pour the cream through the feed tube, stopping just before the dough forms a ball. Turn the dough out onto a lightly floured surface and gently knead just until it forms a smooth ball, being careful not to overwork it. On a lightly floured board, roll out the dough to a 1/2-inch (12-mm) thickness. Using a 2 1/2-inch (6-cm) cookie or biscuit cutter, cut out 6 circles, gathering and re-rolling the scraps if necessary. Place them on a baking sheet, cover loosely with plastic wrap, and refrigerate until ready to assemble the cobbler.

Prepare filling: In large pot of boiling water blanch peaches for about 1 minute. Plunge into an ice-bath. Remove skins, cut in half and remove pits. Cut each half into 4 or 5 slices and place in large bowl. Add mixed berries, brown sugar, lemon juice, Peach brandy and cinnamon. Stir to mix thoroughly. Spoon fruit mixture into a lightly buttered 13x9x2½-inch baking dish.

Prepare streusel: In a medium bowl, combine flour and sugar. Using a fork, cut in butter until it resembles coarse meal. Stir in remaining streusel ingredients.

Assemble cobbler: Preheat the oven to 375. Sprinkle prepared streusel mixture over fruit filling in dish. Place prepared shortcake circles on top. Lightly brush shortcakes with heavy cream and sprinkle with sugar. Bake for about 45-50 minutes or until shortcakes are golden brown and fruit filling is bubbling and thickened. Remove from oven and allow to sit for 10 minutes before serving.

Presentation: Warm the cobbler, if made earlier in the day. Serve with your favorite ice cream or softly whipped cream or just as is with a sprinkling of sifted powdered sugar.

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Karl’s Ginger Pear Crisp

I made the following dessert during my Crisps & Cobblers cooking class, which you can read about HERE.

Karl’s Ginger Pear Crisp

6 pears, peeled and sliced
1 tablespoon finely chopped ginger
1/2 cup brown sugar
1/2 cup raisins
2 teaspoons cinnamon
2 tablespoons butter, cut into bits
Topping:
1/4 cup flour
3/4 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
6 tablespoons butter

Preheat oven to 350 degrees.
Toss first six ingredients together in a bowl.
Pour into a buttered baking dish.
Using a fork combine the remaining six ingredients.
Spoon topping across pears.
Bake for 30 minutes or until brown and bubbly.

Ron’s Nectarine Raspberry Crisp

I made the following dessert during my Crisps & Cobblers cooking class, which you can read about HERE.

Ron’s Nectarine Raspberry Crisp

TOPPING:

1/4 cup all-purpose flour
1/4 cup unsalted butter
1/4 cup rolled oats
3/4 cup packed light brown sugar
1/2 cup chopped pecans or walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

FILLING:
1 1/2 pounds raspberries
1/2 pound peeled, thinly sliced nectarines
1/4 teaspoon ground ginger, or to taste
1/3 cup sugar, or to taste
2 teaspoons cornstarch

Preheat the oven to 350 degrees.
Butter a 10 by 8-inch casserole dish.


Prepare the topping: In a food processor, pulse the flour and butter until the texture of coarse cornmeal. Remove to a bowl and toss with remaining ingredients until mixed.

Prepare fruit filling: Combine all ingredients in a bowl and mix well.

To assemble: Place the fruit filling in the buttered dish. Cover the filling with a 3/4-inch layer (or more) of the topping.

Bake until bubbling and the fruit in the middle is tender, 25 to 30 minutes.
Serve warm for best flavor or with ice cream, if desired.