Sweet Tooth
Celebrate life with dessert at Bistro V.
By Jan Walsh
Dessert at Bistro V is always a must. And I don’t even have a sweet tooth. Partner and Pastry Chef, Emily Tuttle Shell creates desserts like your grandma made: strawberry shortcake on a warm biscuit, fresh peach poundcake, and beautiful cobblers. And she whips up the most marvelous macaroons for their special Valentine’s dinners. Today she shares her cobbler recipe. I plan to make it for July 4th 250th Celebration!
Peach, Strawberry & Blueberry Cobbler - For a Crowd
Filling:
12 Fresh Chilton County Peaches (peeled and sliced)
2 Pounds Fresh Strawberries (leafy tops removed and sliced in half)
18 Ounces Fresh Blueberries
½ Cup Sugar
2 Tablespoon cornstarch
Dry Batter Ingredients:
:
4 Cups self-rising flour
1 Teaspoon salt
3 ½ Cups sugar
Wet Batter Ingredients:
3 ½ Cups whole milk
¼ Cup buttermilk
1 Tablespoon Vanilla extract
1 Tablespoon Limoncello (optional)
4 Sticks butter (1 pound)
Full Pan Preparation:
Preheat the oven to 350 degrees. Prepare the fruits and put them all together in a large bowl. Sprinkle ½ cup sugar and 2 tbsp corn starch over the fruit and stir just until sugar is dissolved. Set aside. In a large bowl, whisk together the dry batter ingredients. Add in the wet ingredients and whisk until combined. Set aside. Melt the butter in the full pan in the oven. If using a full pound of butter instead of sticks, butter must be cut into 4 quarters so it will melt evenly. Do not brown the butter. Pour half of the batter into the pan while the butter is hot. Place fruit gently and evenly into the batter with a slotted spoon. Discard remaining juice from the fruit. Cover the fruit evenly with remaining batter. Cover the pan. Bake at 350 for 30 minutes. Remove covering. Bake for 20-30 more minutes or until golden brown. Serve warm with Vanilla ice cream. Serves 18-24.
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