Tom's Strawberry Peach Cobbler

Tom's Strawberry Peach Cobbler

Ingredients

• For the cobbler topping:
• 1 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, at room temperature
• 3/4 cup sour cream
• For the cobbler filling:
• 3 good-sized tart yellow peaches, pits removed, sliced
• 1 pound strawberries, cored and quartered
• 1/4 cup Celia's Strawberry Peach White Balsamic Vinegar
• 2 tablespoons flour
• Additional sugar for topping

Directions

1. Preheat oven to 400°F (204°C).
3. For the cobbler topping: I use a food processor, but this can be made the old fashioned way using a pastry cutter and glass bowl. Add flour, salt, cinnamon, baking powder, and butter. Pulse a few times until the mixture resembles breadcrumbs. Pour the dough into a medium-sized bowl. Add sour cream and mix well with spoon. Do not overmix. You should have a nice soft dough by the end. Place dough in the refrigerator while preparing the filling, but don't let it chill to the point of getting hard.
5. For the cobbler filling: In a large bowl combine peaches, strawberries and balsamic vinegar. Toss well to coat the fruit with balsamic. Add flour, stirring well to make sure the fruit is well coated. Pour the fruit into an 8- by 8-inch baking dish or a ~3-quart casserole dish.
6. Break off walnut sized pieces of dough and flatten them slightly before setting them on top of the fruit. Sprinkle the top with a little sugar. Bake for 25 to 30 minutes, or until the top is golden brown and the fruit is bubbling heartily. Allow to cool at least 20 minutes. Serve topped with whipped cream.