Peach-Strawberry Cobbler with Buttery Lemon Crust

  • FRUIT:
  • 1-1/4 lbs. firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges
  • 12 oz. strawberries (about 3 cups), hulled
  • 1/3 C sugar
  • 1 Tbs. cornstarch

  • 1/2 C flour
  • 1/4 tsp. baking powder
  • Pinch of salt
  • 1/2 C unsalted butter, room temperature
  • 1/2 C sugar
  • 1 large egg yolk
  • 1 tsp. grated lemon peel
  • 1/2 tsp. vanilla extract

FOR FRUIT: Preheat oven to 375. Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish.

FOR TOPPING: Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms.

Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.

Date Added:August 17, 2002
Source:Bon Appetit



8 Points Each(6 Servings); 6 Points Each(8 Servings);49 for Entire Recipe
This is excellent the day that you cook it. It doesn't really reheat well.