Over The Coals Bourbon Blueberry And Peach Cobbler Food

PEACH AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
• Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
• Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

PEACH AND BLUEBERRY COBBLER

Steps:

• For the filling: Mix sugar with cornstarch and toss that with peaches and blueberries. Transfer them to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch square one) Preheat the oven to 425 degrees.
• For the dough: In a food processor 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 into biscuits and set biscuits, touching each other over fruit. Drizzle biscuits with melted butter and sugar and bake for 40 minutes or until biscuits are golden and fruit underneath bubbling. Serve hot, warm or at room temperature with cream or ice cream.

PEACH BLUEBERRY COBBLER

Steps:

• Put the frozen fruit in a pie plate.
• Sprinkle it with sugar, tapioca, and lemon juice.
• Microwave it on high for 4 minutes.
• Remove it from the microwave and stir it.
• Prepare cobbler: Mix the flour, sugar, baking powder, salt, and lemon rind.
• Cut in butter with a pastry blender until you've formed coarse crumbs.
• Stir in milk.
• Drop by tablespoons over filling.
• Bake at 400 degrees for approximately 30 minutes or until golden brown.
• Serve warm with vanilla ice cream.

BOURBON PEACH COBBLER

Steps:

• Heat the oven to 375 degrees F.
• In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
• Prepare the dumplings:
• Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces.
• Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs.
• Pour in the cream and mix just until the dough comes together.
• Don't overwork; the dough should be slightly sticky but manageable.
• In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter.
• Add the peaches and cook gently until heated through, about 5 minutes.
• Drop the dough by tablespoonfuls over the warm peaches.
• There can be gaps, the dough will puff up and spread out as it bakes.
• Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips.
• Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.