Scott McKenzie & the Morning Mix recipe of the week: Peach & Berry Cobbler

The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Peach & Berry Cobbler. One of the easiest ways to make a summer cobbler is to top fruit with a pour-on batter crust. The topping -- made with self-rising flour, sugar, milk and melted butter -- is just poured over fruit and bakes up crisp and golden brown.

Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at

Peach & Berry Cobbler

Makes 8 servings

Vanilla ice cream for serving


1 1/2 cups all-purpose flour

1 teaspoon sugar

1/2 teaspoon salt

4 tablespoons all-vegetable shortening, cold

4 tablespoons cold butter, cut into 1/2-inch pieces

3 tablespoons ice water

2 teaspoons sugar for finishing dough


4 cups fresh sliced, peeled peaches

2 cups fresh blueberries

3/4 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon almond extract

1. Combine 1 1/2 cups flour, 1 teaspoon sugar and salt in bowl of food processor. Pulse to blend. Add shortening and pulse 5 to 6 times until about the size of small peas. Add butter and pulse 5 to 6 times until about the size of small peas. Drizzle water over mixture. Pulse 8 to 12 times or until dough forms clumps. Turn out onto waxed paper. Shape into a 6-inch disk. Wrap in plastic wrap. Refrigerate at least 1 hour (or up to 2 days or freeze up to 1 month).

2. Heat oven to 375F. Combine peaches, blueberries, 3/4 cup sugar, 2 tablespoons flour and almond extract. Stir gently. Let stand at room temperature about 15 minutes or until slightly juicy. Pour fruit into 2-quart baking dish. Dot with 1/4 cup butter.

3. Roll dough out to slightly larger than baking dish. Drape dough over fruit. Trim to 1/2-inch over edge. Fold under, pressing dough onto rim of dish. Crimp edge and make 3 cuts in center of dough. Sprinkle dough with 2 teaspoons sugar.

4. Bake 45 to 50 minutes or until filling is bubbling and crust is golden brown. Cool 20 minutes before serving. Serve with ice cream.


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