I know it’s not quite the right season for cherries or peaches, but I felt that I should share a recipe to welcome The Silver Mandolin to Queen of Mayhem. Some of you may know that The Silver Mandoline is my poorly maintained cooking blog. I started on it a few years ago but quickly got fixated on Queen of Mayhem. While The Silver Mandoline has somewhat gone to ruins, I still find people posting comments on it. Thus, I’ve decided to post recipes and foodie delights on Queen of Mayhem. I’m not going to take down The Silver Mandoline all together, so you can still look at old recipes on there. Feel free to browse, and be sure to enjoy the recipe below!
Cherry & Peach Cobbler
Yummm… This recipe is SO easy and SO good! You can also substitute the 3 pounds of cherries with 3 pints of blueberries. Don’t forget to wash your fruit. To anyone who needs metric units, I have the units converted so you can simply email me for them. 🙂
3 pounds cherries
2 T lemon zest
2 lbs peaches, peeled & sliced into ¼ inch wedges
¼ C brown Sugar
1 ½ sticks sweet butter, cold
¾ t salt
¾ C sugar
1 ½ C flour
2 t baking powder
½ C buttermilk
Preheat oven to 400° F.
Combine pitted and halved with lemon zest & set aside. Sprinkle peaches with brown sugar and set aside.
Slice butter into ¼” pats and place in large bowl. Add salt, sugar, flour, baking pwder. Using pastry knife, combine ingredients until mixture resembles course corn meal. Make well in middle of flour and butter mixture and add buttermilk & egg. Stir.
In 9×13” baking dish, spread layer of about half of the cherries. Cover with peaches. Top with remaining cherries. Using a rubber spatula, dab the cobbler dough on top, smoothing as much as possible. Bake 40 minutes until fruit is bubbling and crust in gold.