Save time in the kitchen using ready-made shortcrust pastry for pie as the basis for a two-fruit dessert from Sunny Anderson, with adding nutmeg for an extra flavor. с друзьями: 
Time: 1 hour. 10 min. Complexity: Medium Servings: 6-8 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 ready-made shortcrust pastry sheet
- 2 packets (450 gr.) Thawed chopped peaches
- 450 gr fresh blueberries
- 2 tbsp. l wheat flour
- 0.5 tbsp. Sahara
- 1/4 tsp ground nutmeg
- 0.5 tsp vanilla extract
- 3 tbsp. l chilled unsalted butter, chopped in pieces
- 1 egg mixed with 1 tbsp. l water
- Lump sugar crushed for sprinkling
Recipes with similar ingredients: shortbread dough, peaches, blueberries, flour, nutmeg, vanilla extract, eggs
Recipe preparation:
- Preheat the oven to 200 ° C.
- Roll out the dough so that it covers a 2-liter oval baking dish. Combine peaches and blueberries in a large bowl. Add flour, sugar, nutmeg, vanilla and slices of butter. Pour the mixture into the mold and cover with dough on top. Using a fork separate the excess dough and make decorative corners, squeezing and bending thin lines along the shape. Using a knife, make three opening in the center of the test for air passage. Brush egg mixture and sprinkle with sugar.
- Bake the cobler until golden brown, or until until the edges begin to bubble, about 45-50 minutes. cobbler with blackberry under the lid of dough laid stripes.
