Peach and Blueberry Cobbler

Peach and Blueberry Cobbler: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

Cooking oil spray

5 pounds (2.3 kg) ripe fresh peaches

1/3 cup (67 g) sugar (or Sucanat or xylitol), divided

1 1/2 teaspoons (3.5 g) cinnamon, divided

1/2 teaspoon coriander

1/2 teaspoon nutmeg

1/3 cups (42 g) plus 1 1/2 cups (190 g) unbleached flour, divided

1/2 teaspoon salt

1/2 teaspoon sugar

2/3 cup (150 g) butter, well-chilled

1 small egg (or 1/2 large, lightly beaten egg)

1/2 teaspoon white vinegar

2 tablespoons (28 ml) cold water

1 1/2 cups (230 g) frozen blueberries

1 egg white, lightly beaten

Cooking Instructions:

Preheat the oven to 425°F (220°C, or gas mark 7) and spray a nonstick 9 × 13-inch (23 × 33-cm) baking pan lightly with a neutral, high-heat cooking oil and set aside.

Pit the peaches and slice them thickly (eight to ten slices each, depending on the size of the peach). Place the sliced peaches into a large bowl and sprinkle with 1/4 cup, or 50 g, of the sugar, 1/3 cup, or 42 g of the flour, 1 teaspoon of the cinnamon, the coriander, and nutmeg. Mix gently and set aside to rest.

In a large bowl, whisk together the remaining 1 1/2 cups (190 g) flour, salt, and sugar.

Add the cold butter to a food processor and pulse a few times to chop. Gently pour in the flour mixture and pulse until it forms moist crumbs, scraping down the sides, as necessary. Don’t worry if you can still see bits of butter—that helps with the flakiness. (You can also use a pastry cutter or two knives: Dice the chilled butter into pieces—or grate by hand using a cheese grater—and cut them into the flour until the mixture forms moist crumbs.) Return the flour mixture to the large bowl.

Whisk the egg, vinegar, and water together in a small bowl and pour it into the flour crumbs. Knead with your hands just until it achieves a smooth, elastic consistency. Do not overwork the dough or it will become tough.

Flour a smooth surface (a pastry stone works the best for this) and lay the dough in the center. Pull the dough into a large rectangle. Flour a rolling pin and roll the dough into a large rectangle about 1/4 inch (6 mm) thick. Slice widthwise into 3/4-inch (2-cm) strips. (If the dough warms it will get sticky and harder to handle—just pop it in the refrigerator for 10 minutes and try again.)

Stir the frozen blueberries gently into the peaches and pour the mixture into the prepared pan. Gently lifting each strip from the pastry stone (using the sharp blade of a knife to help you remove it in one piece, if necessary), lay strips of the dough lengthwise across the peaches, and then lay shorter strips widthwise across the longer strips to make a crosshatch pattern. Wrap any leftover dough tightly in plastic wrap and store in the refrigerator for another use.

In a small bowl, mix the remaining 4 teaspoons (17 g) sugar and remaining 1/2 teaspoon cinnamon together.

Lightly brush the crust with the beaten egg white and sprinkle the cinnamon sugar evenly over the coated crust. Cover tightly with aluminum foil and bake for 30 minutes.

Reduce the oven temperature to 350°F (180°C, or gas mark 4) and bake for an additional 20 to 30 minutes, until the fruit is bubbling. Once the fruit is bubbling, remove the foil and cook for about 20 minutes longer, or until the crust is lightly browned. Let cool for at least 10 minutes before serving.