Peach and Berry Cobbler

From MARTHA WHITE
Makes 8 servings

Get the warm and fuzzies!

INGREDIENTS

Crust

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

Filling

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

DIRECTIONS

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.

Find this recipe and more holiday treats at marthawhite.com