Cut butter in small pieces. Measure all dry ingredients and use whisk to blend in mixing bowl. Use a metal spatula to cut butter into the flour mixture into even smaller pieces. Once the butter is the size of peas, make a well in the center and drizzle buttermilk while folding with spatula. The batter should resemble biscuit dough, sticky, not too wet.
Take a 1/3 of the dough and press into a ceramic baking dish. Bake until golden brown at 350 degrees. Save remaining dough for lattice top.
While the crust is baking, peel and slice the peaches. The cherries should be washed, cut in half and pitted.
Once the bottom crust is baked, all fruit can be placed in the dish.
In a separate saucepan, on low flame, melt butter, vanilla and sugar together while stirring, for the FILLING. Pour over fruit.
Next, take the remaining dough and place on floured surface. Roll once or twice till an even 1 inch, use knife to cut strips and place on top of fruit while weaving. It doesn’t have to be perfect!!
Mix Topping ingredients together with fork and sprinkle on top of Cobbler.
Place Cobbler dish on cookie sheet to catch juices.
Bake for 35 minutes and cool. Serve alone or with whipped cream or ice cream. Enjoy!
Perreault Magazine - 107 -
Preparation