Sunset Cobbler

Sunset Cobbler (a.k.a. Cherry-Peach Cobbler) Recipe:

Feeds 6-8

Prep 50 minutes

Bake 45 minutes

Freeze 3+ hours

You Will Need:

3 large bowls 1 plastic bowl

1 baking dish –3 quarts Plastic wrap

Measuring cups and spoons Whisk

Cutting bored Pitter

Peeler Knife

Spoons Mixer (hand or stand)

Filling Ingredients:

4 cups of ripe peaches; peeled and chopped. This is roughly equals 6 medium peaches.

2 cups of Bing cherries; pitted and chopped. Depending on the season you can use either fresh or frozen cherries.

½ cup sugar, granulated

3 tablespoons cornstarch

¼ teaspoon vanilla extract

Pinch of salt

Filling Instructions:

Preheat the oven to 425 degrees.

Grease the baking to prevent sticking and burning.

Mix all the ingredients together in large bowl. Stirring should be done with a plastic spatula. Your fruit should be evenly coated with sugar.

Pour entire mixture into your greased 3-quart baking dish.

Bake for 20 minutes.

Biscuit Ingredients:

1 cup of all-purpose flour

½ cup sugar, granulated

1 ¼ teaspoon baking powder

¾ teaspoon salt

6 tablespoons butter; cut into cubes, kept ice cold

½ cup whole milk; ice cold

1 tablespoon turbinado sugar

Biscuit Instructions:

In a large bowl mix the flour, sugar, baking powder and salt with the whisk.

Add in the butter. Colder butter is better if your desired result is a flaky biscuit.

Using your hands, a cutter, or even a fork. After the butter is cut into the bowl and mixed in. Now you should have a bowl of pea-sized dough.

Level out the dough, then quickly pour the ice cold milk on top.

Use a rubber spatula to fold in milk. Don't over mix, stop stirring just as the solid dough and milk become one consistency.

Take your baked fruit out of the oven. Scoop spoonful's of biscuit dough over top, leave room for the fruit to bubble up between biscuits.

Sprinkle the turbinado sugar over biscuit tops.

Bake at 425 degrees for another 15-20 minutes.

Biscuits will be golden brown with bubbly fruit when done.

Cool 15-20 minutes before serving.

Ice Cream Ingredients:

1-quart heavy whipping cream

1 can sweetened condensed milk

1 vanilla bean or 1 teaspoon vanilla extract

Ice Cream Instructions:

Whip heavy cream with a hand mixer until stiff peaks form, set aside.

Next, slice and scrape the vanilla bean. Unless you only have extract, then add vanilla into the sweetened condensed milk. Mix together as best you can.

once mixed add the vanilla sweet milk to your stiff heavy cream. You can use mixer on medium to get a smooth silky ice cream base.

Pour your ice cream base into the plastic bowl and cover with plastic wrap. Plastic wrap should be right on the surface of the ice cream, this prevents ice crystals from ruining your dessert.

Freeze ice cream for at least 3 hours. This will yield a soft serve texture.

Scoop and enjoy with sunset cobbler or in a cone by itself.

*This is my favorite summer fruit dessert recipe. From the time I start making it, to the time I finish the last bite, the colors remind me of sunset. The way the fruit melts together in both color and flavor makes me feel like I'm eating a sunset out of the sky.

Sunset cobbler is also a great dish to bring to a potluck, a BBQ, the office, or to make on a date night.