summer fruit cobbler

How To Make summer fruit cobbler

• 1

  SAUCE
• 2

  Put the blackberries and raspberries in a large pot over medium heat and add 1 cup water. Use a potato masher to break the berries apart, if mixture looks more chunky than juicy add remaining water. Bring to a boil and let simmer over medium low heat for 30 minutes, stirring occasionally and mashing any larger chunks as necessary.
• 3

  Pour the mixture through a fine mesh sieve into a muffin bowl or large measuring cup to remove the seeds and pulp, use the back of a spoon or ladle to press the pulp into the mesh and release all the juice.  
• 4

  Return the juice to the pot and add the sugar, flour, butter and salt. Whisk until well combined and free of lumps. Bring to a low boil.
• 5

  Mix the cornstarch with ¼ c cold water and add to the boiling mixture. Whisk until thickened and glossy, you're looking for a rue-like consistency here. Remove from heat and strain again if any clumps have formed, set aside to cool. You should have about 1¾ c of berry sauce at this point.
• 6

  FILLING
• 7

  Set large pot of water over medium high heat and bring to a boil. Fill a large bowl with ice and cold water. Add peaches to boiling water and let cook for 2 to 3 minutes, until the skins start to split. Remove peaches to ice water and let cool until you can comfortably hold them. Drain the ice water.
• 8

  Halve the peaches, peel off the skin and remove the pits, chop into ¼ inch chunks and place into previous bowl. Add the remaining ingredients for the filling and stir gently to combine. Once sauce has cooled enough to touch, mix it into the filling ingredients. Add sugar to taste in 1 tbsp increments if necessary.
• 9

  Preheat oven to 350°F
• 10

  CRUST
• 11

  In a large bowl mix the crust ingredients with pastry blender until crumbly, and firmly press the mixture into a lightly greased 9x13" pan. Place in oven and bake 20-25 minutes until just starting to turn golden. Remove and set aside.
• 12

  Preheat oven to 400°F
• 13

  BISCUIT
• 14

  Sift together the dry biscuit ingredients in a medium mixing bowl. Seperately add the eggs to the milk and whisk to combine. Add the shortening and use a pastry blender to cut the shortening until the shortening is reduced to pea sized clumps.
• 15

  Add milk and egg mixture to the bowl and stir until just combined and moistened. Set aside.
• 16

  TOPPING
• 17

  Combine dry topping ingredients in a small mixing bowl, use pastry blender to cut in butter and vanilla until chunks are pea sized and mixture behind to clump together. Set aside.
• 18

  ASSEMBLY
• 19

  Pour all but about ½ cup of filling mixture over pre-baked crust.
• 20

  Dollop the biscuit dough with a soup spoon over the top of the filling, spreading out as evenly as possible without over working it or disturbing the filling.
• 21

  Use remaining filling mixture to fill in any nooks and crannies.
• 22

  Top generously with topping mixture. Bake for 25-35 minutes, until inside are bubbly, filling has darkened and thickened and to is golden brown.
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