Summer fruit season in Utah has arrived! That’s why we’ve added a fresh fruit cobber recipe to our Utah On A Plate series.
Chef Lesli Summerdorf from Harmons shares how to celebrate with this decadent Dutch Oven dessert.
Peach and Berry Cobbler
6-8 cups peaches, peeled and sliced
1 (6-ounce) package fresh berries such as raspberries or blackberries
3/4 cup sugar, divided
2 tablespoons cornstarch
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) cold unsalted butter, divided
3/4 cup heavy cream, plus more for brushing
2 whole star anise
Sweetened whipped cream or ice cream, for serving
Preheat the oven to 375 degrees.
In a large bowl, add the peaches, berries, 1/4 cup sugar, and cornstarch and mix well. Set aside 15-20 minutes.
Meanwhile, to make the topping: In a large bowl, combine the flour, remaining 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons butter into small pieces. Add to the flour mixture and cut in with a pastry blender until the mixture looks like small pebbles. Add the cream and mix just until the dough comes together. Do not overwork.
In a medium Dutch oven over medium-low heat, melt the remaining 4 tablespoons butter and add the star anise. Add the fruit mixture and cook gently until heated through, about 5 minutes. Discard the star anise and drop the dough by tablespoonfuls over the fruit. Brush the top of the dough with cream and sprinkle with sugar. Place the Dutch oven into the oven and bake until the top is browned and the fruit is bubbling, 40-45 minutes.
Remove from the oven and let cool slightly. Serve warm with whipped cream, if using.