Peach-Raspberry Cobbler With Cointreau Chantilly

1. 1

   Preheat the oven to 350u00b0F (177u00b0C).

2. 2

   Place the flour, baking powder, 2 tbsp. sugar and salt in the bowl of a food processor. Process at high speed for 15 seconds until well blended. Add the chunks of butter, making sure they do not touch each other. Pulse until the butter becomes a very fine crumb. Place the 1/3 cup heavy cream and the vanilla in a small bowl and drizzle evenly on the crumbly mixture. Continue pulsing until the dough comes together. Remove the dough from the bowl and gather into a ball. Wrap it in plastic wrap and refrigerate for 15 minutes.

3. 3

   In a large bowl, combine the peaches, lemon juice, 1/3 cup sugar, and 2 tbsp. Cointreau. Sprinkle with the cornstarch and mix well with your hands. Add the raspberries and carefully mix again with your hands, being careful not to crush the berries. Set aside.

4. 4

   Place the peach mixture into the prepared mold. Unwrap dough and roll it out on a floured surface into a 1/2? thick circle. Press a 2 3/4? round cookie cutter into the dough to form 6 circles (make the last circle using the scraps). Lay the circles on top of the peaches. Bake for 45 to 50 minutes until the dough is golden-brown and the fruits are bubbly.

5. 5

   While the cobbler is baking, make the Chantilly. In the bowl of an electric mixer, whip the 2/3 cup heavy cream, 2 tbsp. sugar, 2 tbsp. Cointreau and the bitters at medium speed until the cream begins to thicken. Do not overbeat or the cream may turn into butter. Transfer to a sealed container and refrigerate until ready to use.

6. 6

   Cook's note: The Chantilly can be refrigerated for up to 12 hours.

7. 7

   Remove cobbler from oven and let cool for 15 minutes, until warm. Spoon cobbler in dessert bowls, top with a dollop of Chantilly and serve.

8. 8

   Cook's note: The cobbler can be made up to 6 hours ahead, and kept at room temperature in a cool place. To re-heat, bake for 6 to 8 minutes at 350u00b0F (177u00b0C) until just warmed. The cobbler can also be refrigerated up to 2 days, although refrigeration will make the dough a bit soggy.

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