A lot of frozen fruit and a sweet tooth is the perfect excuse for making cobbler. Â Plus a sudden cold front after a warm weekendÂ sealedÂ the deal. Â I turned to a cookbook I purchased a year ago, The BlueÂ BonnetÂ Cafe, that specializes in pies, breads, and cinnamon rolls. Â I tweaked the recipe quite a bit just because of what I had around the house, but **sigh** it turned out amazing. Â I would argue that it puts Greg’s Peach Cobbler up for a challenge – I still need to post this recipe. Â Added to the To Do list.
Sour Cream Peach & Blueberry Cobbler
- 3 c sliced peaches (fresh or frozen)
- 1 cup blueberries (fresh or frozen)
- 1 c dark brown sugar
- 2 Tbls flour
- 1/4 tsp Salt
- 3/4 c sour cream or greek yogurt
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1 1/2 c flour
- 1/4 tsp salt
- 2 tsp baking powder
- 6Tbls butter (room temp)
- 1/2 c almond milk (or milk)
Mix filling ingredients together, no particular order. Â Pour into a shallow buttered baking dish and cover with crust. Â Bake 30 minutes at 350 degrees.
Crust:Â Mix together the flour, salt and baking powder. Â Cut in the butter. Â Slowly add the almond milk. Â Mix well and pat out the soft dough until it is large enough to fit over peaches and blueberries. Â Arrange carefully. Â Make steam holes on top. And brush with melted butter.
Pour into a shallow buttered baking dish.
Mix together the flour, salt and baking powder. Â Cut in the butter. Â Slowly add the almond milk.
Pat out the soft dough until it is large enough to fit over peaches and blueberries.
Â Cover filling with crust- arrange carefully. Â Make steam holes on top. Â And brush with melted butter.Bake 30-35 minutes at 375 degrees.