Peach Blueberry Cobbler Pie

Ingredients for 1 servings:

• 200 g flour
• 1 tbsp sugar
• 1 pinch of salt
• 60 g butter
• 5 tbsp vegetable fat
• 50 ml water, cold
• 700 g peach(s), sliced
• 300 g blueberries
• 2 tsp lemon peel
• 1 tbsp lemon juice
• 0.3 tsp nutmeg, ground
• 2 tsp, heaped cornstarch
• 150 g flour
• 5 tbsp sugar
• ½ tsp baking soda
• ½ tsp baking powder
• 1 pinch of salt
• 60 g butter
• 150 ml buttermilk
• 1 egg(s)
• ½ tsp vanilla extract

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

covered peach and blueberry cake

Make a dough from the ingredients and chill for 1 hour. Pour into a pie dish (or 26cm dish) lined with parchment paper and chill for a further 15 minutes. Mix all of the filling ingredients together. Pour onto the prepared crust and bake for 30 minutes at 200°C. Then reduce the temperature to 190°C and bake for a further 10 minutes. In the meantime, prepare the topping. Mix the flour, 4 tablespoons of sugar, baking soda, baking powder, salt, and butter with your fingers. Mix together the buttermilk, egg, and vanilla extract. Then mix both ingredients with a mixer. Now pour the topping onto the baked pie and sprinkle with 1 tablespoon of sugar. Bake the pie for another 20-25 minutes, then let it cool for 20 minutes. Serve with a scoop of ice cream, if desired.