Ingredients Jump to Instructions ↓

  1. 1 Shortcake - (see recipe for Strawberry Shortcake) Filling

  2. 2 lbs 908g / 32oz Peaches - (4 to 5 large)

  3. 6 cups 660g / 23oz Mixed berries, such as raspberries Blueberries and blackberries

  4. 1/4 cup 40g / 1.4oz Light brown sugar

  5. 2 tablespoons 30ml All-purpose flour

  6. 2 tablespoons 30ml Lemon juice

  7. 1 tablespoon 15ml Peach brandy, Kirsch or Grand Marnier

  8. 1/4 teaspoon 1 1/3ml Ground cinnamon Streusel Topping

  9. 1/4 cup 15g / 1/2oz All-purpose flour

  10. 2 tablespoons 30ml Light brown sugar

  11. 2 tablespoons 30ml Unsalted butter - chilled

  12. 2 tablespoons 30ml Sliced almonds

  13. 2 tablespoons 30ml Quick cooking oats

  14. 1 Cinnamon

  15. 1 Nutmeg

  16. 1 Cardamon

  17. 2 tablespoons 30ml Heavy cream - for glazing Shortcakes

  18. 2 tablespoons 30ml Sugar - for glazing Shortcakes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare shortcake: Pre-heat oven to 375 degrees. Prepare shortcake dough as directed. On a lightly floured board roll out dough to 1/2 inch thickness. Using a 2 1/2-inch cookie cutter cut out 12 circles re-rolling scraps if necessary. Place on a baking tray; cover loosely with plastic wrap. Refrigerate until ready to assemble 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 13- by 9- by 2 1/2-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: 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 to 50 minutes or until shortcakes are golden brown and fruit filling is bubbling and thickened. Remove from oven; allow to sit for 10 minutes before serving. 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. This recipe yields 12 servings.


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