On Fourth of July, you can’t have enough red, white, and blue themed dishes. While it may be hard to naturally incorporate the patriotic colors into most dishes, Chef Fiona Bohane’s Blueberry Cobbler features red (from the filling), blue (from the blueberries), and white (if topped with vanilla ice cream or paired with The Dreaming Tree Everyday).
Peach Blueberry Cobbler:
Serves 6-8 people
Filling:
Directions:
1. Place all ingredients in a pot.
2. Heat over medium high heat, stirring occasionally until mixture comes to a simmer and the liquid becomes clear, 5 to 10 minutes.
3. Turn off heat and carefully transfer to an 8×11/12in glass or ceramic pan.
(Note: To peel peaches, cut an “x” in the bottom of the peach, just through the skin. Put in a pot of boiling water for about 20 seconds (you may need to do this in stages), then place into ice water to cool. Skin should come off quite easily. If fresh peaches are not available you can use frozen. Defrost the peaches and follow the recipe from there.)
Topping:
Directions:
1. Pre-heat oven to 375 degrees.
2. While the filling is heating, mix together all dry ingredients. If you have a food processor you can use this. Pulse the dry ingredients. Add the cubed butter and pulse until incorporated and you can’t see any large chunks of butter.
3. Transfer to a bowl, add 2/3 c kefir and vanilla and gently mix with a wooden spoon until the batter just comes together.
4. Using a spoon or your hands, take biscuits and place on top of the filling. The topping will cover most of the filling but make sure to leave small space between the biscuits to allow the heat to escape.
5. Brush tops of biscuits with reserved kefir and sprinkle with remaining sugar.
6. Bake for 40 minutes, until nicely browned and biscuits cooked through.
7. Allow to cook for at least 30 minutes.
8. Serve with ice cream.
