Guest Foodie: Jake Van Ness & Easy to Gobble Cobbler
Easy to Gobble Cobbler
Recipe adapted from The Food Network, by Guy Fieri
3 pounds peaches, ripe, peeled, pitted and sliced
½ pint blueberries
½ pint raspberries
½ pint blackberries
2 tablespoons lemon juice
1 cup sugar
2 tablespoons tapioca flour
2 cups all-purpose flour
2 tablespoons baking powder
½ cup sugar
¼ cup brown sugar
½ cup buttermilk
½ teaspoon cinnamon, ground
1 teaspoon sugar
2 tablespoons unsalted butter, cut into 8 small pats
- Preheat an oven to 350 degrees F.
- Filling: Add the fruit to a large bowl and sprinkle with lemon juice, sugar and tapioca flour. Toss the ingredients until they are coated.
- Dough: In a food processor, combine the flour, baking powder and sugars and pulse 3 to 4 times. Slowly pour in the buttermilk and mix until the dough comes together. Remove the dough from the processor and turn out on a lightly floured board. Divide the dough into 3/4 and 1/4 portions. Press the larger amount into the bottom of a 12-inch cast iron skillet. Add the filling and top with 6 to 8 even dollops of the remaining dough.
- Topping: Sprinkle the dough tops with the cinnamon and sugar and evenly dot the butter over the cobbler. Put the skillet on a baking sheet and into the oven. Bake until bubbly, about 50 minutes. Remove from the oven and let cool for 15 minutes. Serve hot with a scoop of vanilla ice cream.
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