Monday, August 30, 2010

Peach Blueberry Cobbler

I'll have to admit that cobbler really isn't in my culinary vocabulary. That is probably because my Mom was more of a crisp person. Or is it because cobbler is more of an American thing? Anyway, after making the Southern Tofu dish I was in the mood for an appropriately southern dessert and cobbler jumped to mind. But, what is cobbler, exactly? Correct me if I am wrong, but from what I can tell, it is a mix of fruit and cake, baked into moist and syrupy goodness. In many way, it is like the pudding cakes I posted a while back. Peaches and blueberries are in season here (though not for long) so it was a perfect dessert.

- 4 cups peeled and sliced peaches
- 1/3 cup water (more if peaches are not that ripe)
- 1 cup sugar
- 1 1/2 cup all purpose flour (I am sure WW pastry flour would work fine)
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 cups soy milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract

- 1/2 cup margarine
- 1 cup blueberries

Preheat oven to 350 degrees
1. Put peaches, sugar, and water in a saucepan over high heat. Bring to bubbling, stirring regularly, then reduce heat and simmer for 10 mins.
2. While peaches are simmering, whisk together dry ingredients. Place 1/2 cup margarine in a 9 x 13 pan, then place in the oven to melt. Put wet ingredients into the dry and gently whisk until mostly smooth (like pancake batter).
3. Pour batter over the melted butter, but do not mix. Sprinkle blueberries over that, then spoon the peach mixture over that.
4. Bake for 40-45 mins, until top is golden and peaches are bubbling away happily. Serve while warm with a dollop of vanilla ice cream.