Peach And Blueberry Cobbler

1. 1

   Melt butter in stock pot, add all filling ingredient and stir over medium heat until warm and coated. Place in buttered half hotel pan. Cover with crust recipe, bake for 35 minutes at 375 until golden brown.

2. 2

   Crust - Combine flour, sugar and salt. Rub in cold butter or pulse in robo cutter to resemble cracked corn. Transfer to mixing bowl. Mix in heavy cream until dough holds together. Do not overwork. Knead on a floured surface and roll to a thickness of 3/4 inch. Place cooled peach and blueberry mixture and brush tops with glaze mix above. Bake 40 mins and serve hot.

* Per serving · 4 servings · Values may vary.

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