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Peach and Berry Cobbler

Makes 8 servings

Get the warm and fuzzies!




1 1/2 cups MARTHA WHITE All-Purpose Flour
1 teaspoon sugar
1/2 teaspoon salt
4 tablespoons All-Vegetable Shortening, cold
4 tablespoons cold butter, cut into 1/2-inch pieces
3 tablespoons ice water


4 cups fresh sliced, peeled peaches
2 cups fresh blueberries
3/4 cup sugar
2 tablespoons Martha White® All-Purpose Flour
1/2 teaspoon almond extract
2 teaspoons sugar
Vanilla ice cream, if desired



1.COMBINE 1 1/2 cups flour, 1 teaspoon sugar and salt in bowl of food processor. Pulse to blend. Add shortening and pulse 5 to 6 times until about the size of small peas. Add butter and pulse 5 to 6 times until about the size of small peas. Drizzle water over mixture. Pulse 8 to 12 times or until dough forms clumps. Turn out onto waxed paper. Shape into a 6-inch disk. Wrap in plastic wrap. Refrigerate at least 1 hour (or up to 2 days or freeze up to 1 month).

2.HEAT oven to 375 degrees. Combine peaches, blueberries, 3/4 cup sugar, 2 tablespoons flour and almond extract. Stir gently. Let stand at room temperature about 15 minutes or until slightly juicy. Pour fruit into 2-quart baking dish. Dot with 1/4 cup butter.

3.ROLL dough out to slightly larger than baking dish. Drape dough over fruit. Trim to 1/2-inch over edge. Fold under, pressing dough onto rim of dish. Crimp edge and make 3 cuts in center of dough. Sprinkle dough with 2 teaspoons sugar.

4.BAKE 45 to 50 minutes or until filling is bubbling and crust is golden brown. Cool 20 minutes before serving. Serve with ice cream, if desired.


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