BIRD Bakery Peach & Blueberry Cobbler
One of the most wonderful things about cobbler is that you can always change the fruit in the recipe to reflect what’s in season says Elizabeth Chambers, founder and co-owner of BIRD Bakery in San Antonio, Texas. BIRD cobbler can be made with any fruit, but some of Chambers’ favorites are peaches and blueberries. She also recommends substituting raspberries in July and not being afraid to experiment. And for best results, “serve warm with a scoop of Blue Bell or any other vanilla ice cream on top,” she advises.
3 cups unsalted butter
3 cups white granulated sugar
3 cups self-rising flour
3 cups whole milk, room temperature
2 tsp. high-quality almond extract
2 cups fresh peaches, halved lengthwise, pitted and cut into 3/4–inch thick wedges
1 cup fresh blueberries
1/2 cup equal parts sugar and ground cinnamon
Vanilla ice cream, for serving
Preheat the oven to 350 degrees. In a glass bowl, melt butter and set aside to cool. Meanwhile, in a medium bowl, combine sugar and cinnamon mixture with peaches and blueberries and set aside. In a large bowl, whisk together sugar and butter. Slowly add flour and milk. Incorporate well, without overmixing. Batter can be slightly undermixed, as any lumps will bake out. Add almond extract.
Pour mixture in a large, 9-inch round ceramic dish. Add peaches and blueberries to the middle of the dish. Sprinkle fruit with remaining cinnamon sugar mixture. Fruit should not touch the sides. Bake cobbler on top rack for about 30 minutes until the top is golden brown around the edges and the fruit is bubbling. Transfer dish to a wire rack, and let cool slightly, about 30 minutes. Serve with ice cream.
Recipe and photo courtesy of Elizabeth Chambers of BIRD Bakery.