blueberry apple peach rum cobbler
(1 rating)
I always use rum extract. I also put in fresh blueberries, apple slices, and peaches, with the pie filling. This is a sugar dough piecrust. very good and buttery
(1 rating)
yield
6 serving(s)
prep time
35 Min
cook time
1 Hr 20 Min
Ingredients For blueberry apple peach rum cobbler
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2 canblueberry pie filling
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2 canapple pie filling
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1 canpeach pie filling
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1/2 cdark brown sugar
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1 tsprum extract
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2 Tbspbutter broken into pieces
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pinchsalt
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1 tspapple pie spice
- SUGAR PIE DOUGH
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2 1/3 ccake flour or pastry flour
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1/3 csugar
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2 stickunsalted butter chilled, cut into small pieces
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2egg yolks
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1 to2 Tbspheavey cream
How To Make blueberry apple peach rum cobbler
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1conbine the flour and sugar. add the butter using your finger tip combine togther leaving bit of butter. in a small bowl, whisk together the yolks and 1 tablespoon of the cream.if needed use other 1 tablespoon of cream. lightlyl floured surface, pat and press it down into a flat, wrap in plastic wrap and refrigerate for at least 1 hour. -
2mix the other ingredients togather, blend well. after you have prepared your crust put in a deep dish cobbler baking dish and pour filling in bottom crust then roll dough for top crust, put over the filling . poak holes in top crust sprinkle a little sugar on top .
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3preheat your oven to 375degree and bake for 1hr 35 minutes or until light golden brown.
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