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Fourth Of July Sweets: Patriotic Peach Blueberry Cobbler

Nicole Barylski

Chef Fiona Bohane's Peach Blueberry Cobbler incorporates all the Independence Day colors. (Courtesy Photo)

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:

 • 1 pint Blueberries
 • 3 pounds of fresh peaches, peeled and sliced (see note below)
 • 1/2 cup light brown sugar
 • 2 tablespoons cornstarch
 • 2 tablespoons The Dreaming Tree Everyday white wine
 • 1 pinch salt

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 8x11/12in 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:

 • 1 1/2 cups all-purpose flour
 • 1/3 cup sugar, plus 2T reserved
 • 1/2 teaspoon baking powder
 • 1/2 teaspoon baking soda
 • 1/2 teaspoon salt
 • 1/2 teaspoon cinnamon
 • 1/2 teaspoon ginger
 • 1 pinch salt
 • 6 tablespoons cold unsalted butter, cut into cubes
 • 2/3 cup kefir, buttermilk or heavy cream
 • 2 tablespoons (reserved)
 • 1 teaspoon vanilla

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.



Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski


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