• 6servings
  • 70minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, D
MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. 6 large, ripe peaches, peeled, pitted, and cut into 1/4-inch slices (about 5 cups)

  2. 3 tablespoons quick-cooking tapioca

  3. 5 tablespoons granulated sugar

  4. Pinch salt

  5. 1 1/2 cups boysenberries or raspberries

  6. 2 tablespoons balsamic vinegar

  7. 3 cups all-purpose flour, plus more for dusting work surface

  8. 1/2 teaspoon salt

  9. 4 tablespoons firmly packed light or dark brown sugar

  10. 2 teaspoons baking powder

  11. 3/4 stick (6 tablespoons) cold unsalted butter , cut into small pieces

  12. 1 3/4 cups plus 1 tablespoon heavy cream

  13. 1/4 cup granulated sugar

  14. 1/2 teaspoon pure vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. In a large bowl, combine peaches , tapioca, sugar, and salt. Gently mix in berries and vinegar. Taste for balance and add more vinegar, if desired. Spoon mixture into an 8 by 8-inch baking dish .

  3. In a large mixing bowl, combine flour, salt, 3 tablespoons brown sugar, and baking powder. Work in the butter using your fingers or a pastry cutter until the mixture forms large pea sized lumps. This can also be done with the paddle attachment of a stand mixer, or with brief pulses in a food processor . Slowly mix in 3/4 cup heavy cream until just combined.

  4. Gather dough together into a ball and knead gently on a lightly floured board until it holds together. Roll out to 1/2-inch thickness. Using a 3-inch round or star cutter, cut dough into shapes. Place them decoratively on the fruit mixture. Brush pastry with 1 tablespoon of cream and then sprinkle with remaining 1 tablespoon brown sugar . Bake until pastry is golden brown and the fruit is bubbly, about 40 minutes. Put cobbler under broiler for a few seconds to brown pastry, if necessary.

  5. Beat remaining 1 cup of cream in a medium bowl with a whisk or electric mixer on high. Gradually beat in 1/4 cup granulated sugar. Beat until it holds soft peaks, and then add the vanilla. Serve with cobbler


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