Traditional Peach Cobbler with a touch of Black Raspberry Goodness

Do you know what goes very well with white peaches? Chambord Black Raspberry Liqueur, that’s what! I took a traditional cobbler recipe, used white peaches and laced it with a bit of Chambord Liqueur, for my current favorite taste sensation.

Crust:
2 cups flour; plain or self rising
1 t salt only if using plain flour
2/3 cup + 2 T shortening
4-5 T ice water

Filling:
4 cups fresh fruit
1 1/2 cups sugar
2 cups water
4 T butter
1 1/2 T Chambord Liqueur

Topping:
extra sugar for sprinkling

To prepare crust:
Preheat oven to 425 degrees or so.

Mix salt well with flour if not using self rising flour. Cut shortening into flour using two forks until mixtures is blended and crumbly.

Add ice water, mixing lightly, until pastry holds together.

Divide into two portions and pat into balls.

Chill while preparing fruit.

To prepare fruit:
Peel, pit, and slice or rinse berries.

In heavy saucepan, bring fruit, sugar, water, butter to boil and boil 5 minutes stirring often to keep from sticking. Add liqueur and stir.

Set aside.

To assemble:
Role one ball of pastry to pie crust thickness and cut into inch wide strips.

Pour half the fruit mixture into a 12 x 9 x 2 inch pan (or equivalent). Lay the strips across the fruit in rows. Top with remaining fruit mixture.

Roll and cut the second ball of pastry as the first, topping the cobbler with the strips. Feel free to be artistic or rustic.

 

Sprinkle pastry with granulated sugar.

Bake in a 400-450 degree oven for 45 minutes, or until golden and bubbly. Begin checking at 30 minutes and in 5 minute intervals thereafter.