Wolfgang’s Peach and Berry Cobbler
Serving Size: 12
Ingredients 1 recipe shortcake (see separate recipe for Shortcake)
2 pounds (4-5 large) peaches
6 cups mixed berries, such as raspberries, blueberries and blackberries
1/4 cup light brown sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 tablespoon Peach brandy, Kirsch or Grand Marnier
1/4 teaspoon ground cinnamon
1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons unsalted butter, chilled
2 tablespoons sliced almonds
2 tablespoons quick cooking oats
Pinch each cinnamon, nutmeg and cardamon
2 tablespoons heavy cream for glazing shortcakes
2 tablespoons sugar for glazing shortcakes
Prepare shortcake: Pre-heat oven to 375 degrees F. Prepare shortcake dough as directed. On a lightly floured board roll out dough to 1/2 inch thickness. Using a 2 1/2-inch cookie cutter cut out 12 circles re-rolling scraps if necessary. Place on a baking tray; cover loosely with plastic wrap. Refrigerate until ready to assemble cobbler. Prepare filling: In large pot of boiling water blanch peaches for about 1 minute. Plunge into an ice-bath. Remove skins, cut in half and remove pits. Cut each half into 4 or 5 slices and place in large bowl. Add mixed berries, brown sugar, lemon juice, Peach brandy and cinnamon. Stir to mix thoroughly. Spoon fruit mixture into a lightly buttered 13x9x2½-inch baking dish. Prepare streusel: In a medium bowl, combine flour and sugar. Using a fork, cut in butter until it resembles coarse meal. Stir in remaining streusel ingredients. Assemble cobbler: Sprinkle prepared streusel mixture over fruit filling in dish. Place prepared shortcake circles on top. Lightly brush shortcakes with heavy cream and sprinkle with sugar. Bake for about 45-50 minutes or until shortcakes are golden brown and fruit filling is bubbling and thickened. Remove from oven and allow to sit for 10 minutes before serving.
Warm the cobbler, if made earlier in the day. Serve with your favorite ice cream or softly whipped cream or just as is with a sprinkling of sifted powdered sugar.
Wine Recommendation Tip: You can save yourself a lot of time by cooking the fruit mixture in the 10-inch casserole or sauté pan, then you can top with the streusel and short cake and bake it in the same pan you cooked the fruit in.
I like a wine that matches the fruit in this cobbler, such as a pink Champagne or a Rosé.