GMA Recipe: Late-Summer Fruit Cobbler with Peaches and Blackberries

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Late-Summer Fruit Cobbler with Peaches and Blackberries
From chef and author Wolfgang Puck
Friday, August 12, 2005

Summer fruit is delicious, and here is a way to make it even more scrumptious. Chef Wolfgang Puck made this easy cobbler on Good Morning America.

Ingredients
Shortcake:

1 1/3 cups cake flour

2 tablespoons granulated sugar

2 teaspoons baking powder

2 teaspoons salt

5 tablespoons chilled unsalted butter, cut into 3 pieces

1/2 cup heavy cream, plus extra for brushing

Cobbler filling:

1 pound ripe freestone peaches [or substitute nectarines, or plums]

1 1/2 pints fresh blackberries [or substitute raspberries, or blueberries]

2 tablespoons light brown sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

1/2 tablespoon peach brandy, Kirsch, or Grand Marnier

1/8 teaspoon ground cinnamon

Streusel topping:

2 tablespoons all-purpose flour

1 tablespoon light brown sugar

1 tablespoon unsalted butter, chilled

1 tablespoon sliced almonds

1 tablespoon quick-cooking rolled oats

Small pinch each ground cinnamon, ground nutmeg, and ground cardamom

1 tablespoon heavy cream, for glazing shortcakes

1 tablespoon granulated sugar, for glazing shortcakes

Good-quality vanilla ice cream or powdered sugar, for serving

Directions

First, make the shortcake. In a food processor, pulse together the flour, sugar, baking powder, and salt.

Add the butter and pulse just until the mixture forms small gravel-like pieces. With the motor running, pour the cream through the feed tube, stopping just before the dough forms a ball.

Turn the dough out onto a lightly floured surface and gently knead just until it forms a smooth ball, being careful not to overwork it.

On a lightly floured board, roll out the dough to a 1/2-inch (12-mm) thickness. Using a 2 1/2-inch (6-cm) cookie or biscuit cutter, cut out 6 circles, gathering and re-rolling the scraps if necessary.

Place them on a baking sheet, cover loosely with plastic wrap, and refrigerate until ready to assemble the cobbler.

Now prepare the peaches for the cobbler filling. Bring a pot of water to a boil and fill a large mixing bowl with ice and water.

With a slotted spoon or wire skimmer, carefully lower the peaches into the boiling water and boil until their skins wrinkle, about 1 minute. Lift them out with the slotted spoon or skimmer and transfer to the ice water. Then, use a small, sharp knife to strip away the skin. Cut the fruit in half, pull out the pits, cut each half into 4 or 5 slices, and put in a large mixing bowl.

Add the berries, brown sugar, cornstarch, lemon juice, peach brandy, and cinnamon. Fold gently until thoroughly mixed.

Spoon the fruit mixture into 6 lightly buttered individual deep ovenproof soup bowls.

Preheat the oven to 375°F.

Prepare the streusel topping. In a medium bowl, combine the flour and sugar. Using a fork, cut in the butter until it resembles coarse meal.

Stir in the almonds, oats, cinnamon, nutmeg, and cardamom.

To assemble the cobbler, sprinkle the prepared streusel mixture over the fruit filling. Distribute the prepared shortcake circles on top. Lightly brush the shortcakes with heavy cream and sprinkle them with sugar.

Bake in the preheated oven until the filling is bubbling and the shortcakes are golden brown, 45 to 50 minutes.

Remove the cobbler from the oven. Let it sit for 10 minutes before serving with vanilla ice cream or lightly dusted with powdered sugar.

Serves 6

Recipe copyright Wolfgang Puck ©2005