National peach ice cream is upon us and it reminds me of those summer New England days when our local dairy made seasonal peach and blueberry ice creams. This recipe is a favorite from my two former restaurants and dessert company.
Summer Peach Berry Cobbler Ingredients ( serves 8-10)
Approx 8 cups peeled peaches
2 pints fresh blueberries
1 pint fresh raspberries
2 cups flour ( plus 1 Tablespoon flour)
1 1/2 cups (plus extra Tablespoons for fruits)
1 teaspoon cinnamon( for topping)
2 teaspoons baking powder
1 stick butter, melted
Graeter's ice cream for topping
Preheat oven to 350.
Spray glass 13X9 inch glass pan with cooking spray.
Peel peaches by dropping in boiling water for 1 minute. Remove with slotted spoon and let cool for 5 minutes. Peel should come off with paper towel or using a pairing knife.
Cut into pieces and spread into pan. Gently mix in raspberries and blueberries sprinkle 1 Tablespoon flour and 2 Tablespoons sugar over fruit and gently stir.
In a separate bowl add flour and sugar and baking powder. Crack two eggs into bowl and mix with hands. Topping will be lumpy. Spread over top of fruit and pour melted butter over topping. Sprinkle cinnamon and sugar over top.
Bake at 350 degrees until topping feels firm to the touch and brown. About 45 minutes.