Prep 10 mins
Cook 30 mins
A nice seasonal cobbler.
- 1 lb cherries, pitted and halved
- 1 lb peach, peeled and sliced
- 1 cup sugar
- 1 tablespoon cinnamon
- 2 tablespoons Grand Marnier
- 2 cups all-purpose flour, sifted
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup buttermilk
- 1⁄2 cup heavy cream
- 6 tablespoons unsalted butter, cold and cut into small pieces
- 1⁄4 cup butter, melted
- 2 tablespoons confectioners' sugar
- Preheat oven to 375 degrees. Combine the fruit in a bowl with the sugar, cinnamon and orange liquor and pour into a 9x13 inch or 4 quart casserole dish.
- In a mixing bowl combine the flour, sugar, baking powder, and salt.
- After the dry ingredients are thoroughly blended, add the buttermilk, 1/2 cup heavy cream, and cold butter in quick succession, combining only briefly, to leave the mixture as lumpy as possible.
- Pour dough onto a lightly floured board and flatten gently with a rolling pin into a shape approximately 1-inch thick and just large enough to cover the top of the fruit in the dish completely.
- Place dough over fruit and seal edges so that the fruit is enclosed. Make 1 or two vent holes depending on the size pan used.
- Brush the dough with melted butter, and sprinkle the top with sugar. Bake for 30 minutes, or until the pastry top is nicely browned.
The filling was delicious, but I did have issues with the crust. It wasn't nearly as flaky as I would like, though that is likely an issue more with the chef than the recipe.
I give this 5 stars for flavor. But I only give the chef, myself, 2 stars. I don't know what I did wrong but it had to be chef error. My dough turned out perfect and it had a great flavor and so did the peaches and cherries. The only problem I had, was all the liquid. My filling didn't thicken at all and it was just a liquid. I did use canned peaches, drained and maybe that was a lot of the problem. I am going to try this again and fix it with fresh peaches. Thanks so much for sharing. Made for Adopt a Tag II.