Recipe - Rustic Blackberry Cobbler

FILLING
1 One half cup Water
1 One fourth cup Light brown sugar; (packed)
2 tablespoon Cornstarch
One half teaspoon Salt
1 One fourth teaspoon Cinnamon
Three fourths teaspoon Nutmeg
1 pn Black pepper
2 cup Fresh blueberries; washed
and stemmed
2 pound Peaches; peeled, pitted, and
; cut into wedges
; (about 3 cups)
One half cup Flour
1 cup Oatmeal
One half Stick butter; cut into small
; pieces

FINISH
1 Unbaked 9 inch pie crust
2 cup Sweetened whipped cream
8 Sprigs fresh mint
Shaker of powdered sugar

1. Preheat oven to 350 degrees F. In a sauce pan, combine 1 One half cups of
water, Three fourths cup of brown sugar, cornstarch, salt, 1 teaspoon of cinnamon,
One half teaspoon of grated nutmeg, and pepper, whisk until smooth.

2. Place the pan over high heat and bring to a boil. Reduce the heat to
medium and simmer for 2 minutes. Remove from heat.

3. Place blueberries and peaches in a mixing bowl and pour the syrup over
the fruit. Toss well and cool for 10 minutes.

4. In a mixing bowl, combine the remaining One half cup brown sugar, remaining
One fourth teaspoon cinnamon, remaining One fourth teaspoon of nutmeg, One half cup of flour,
1 cup of oatmeal, and butter. Using your fingers, work the mixture together
until it resembles a coarse crumblike mixture.

5. Pour the fruit mixture into the prepared pie shell. Sprinkle the topping
over the top of the fruit filling. Bake for 1 hour, or until the crust is
golden. Remove the pie from the oven and cool for 15 minutes before
slicing.

6. Slice and serve warm. Garnish with sweetened whipped cream, fresh mint,
and powdered sugar.

Converted by MC_Buster.

NOTES : From Chef and author Emeril Lagasse

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.