Wolfgang Puck's Late Summer Fruit Cobbler with Peaches and Blackberries

Ingredients

Cooking Directions

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

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 (190°C).

To 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.

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.

Recipe courtesy of Wolfgang Puck.