Peach and Blueberry Cobbler

In this recipe, fresh blueberries and peaches are tossed with lemon zest and sugar, topped with cobbler crust and finished with a dollop of Crème Fraiche. It’s the perfect encore to any summer dish.

2 cups fresh blueberries
2 lbs fresh peaches
½ tsp grated lemon zest
5 TB sugar
1 3/4 cups plus 1 TB unbleached flour
1 TB baking powder
Pinch of salt
5 TB unsalted butter
¾ cup heavy cream

Preheat the oven to 400 degrees. Peel and slice the peaches. Combine with blueberries in a bowl and toss with the lemon zest, 3 TB sugar and 1 TB unbleached flour. Place fruit in a 10 inch ovenproof baking dish. Sift together 2 cups flour, remaining 2 TB sugar, baking powder and salt in a large bowl. Cut the butter into small pieces or grate using the coarse side of a box grater. Using 2 table knives cut butter into the flour mixture until crumbly and evenly distributed. Gently stir in ¾ cup cream to make a soft dough, adding a small amount more to have a soft, rollable dough. Roll the dough out ¾ inch thick and cut into 3 inch rounds using a cookie cutter or rim of a glass dipped in flour to avoid sticking. Arrange dough circles on top of the fruit and brush with 1 TB heavy cream. Bake for 30-35 minutes until bubbly and lightly browned. Serve warm.

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