A warm cobbler with seasonal fruit is one of the easiest desserts to make. The preparation is very simple and it can be baked at the same time as other foods being cooked in Convection.

This cobbler uses a wonderful combination of summer fruits, peaches and blackberries; however, you can easily vary the fruits to suit your taste. What really makes this cobbler a standout is the short cake topping which absorbs the flavors of the fruit and pairs perfectly with ice cream.

Once the fruit is chopped and combined in an oven baking dish it takes about 10 minutes to make the topping, however baking time for the cobbler will be 40 - 45 minutes. This is not a fussy dessert, it cooks perfectly at 350° (176 C) in the Convection or Convection Bake mode so if you are baking some chicken pieces or meatloaf, roasting vegetables or fish you can add it to the oven to cook together with those other foods.

If you are cooking multiple dishes simultaneously, as it is shown in my video where I bake an Italian Meatloaf, bake the cobbler in the upper portion of the oven to ensure the shortcake topping bakes through. If you are only baking the cobbler then bake it in the center of the oven.

INGREDIENTS

Filling

5  ripe peaches, sliced

2 cups fresh blackberries, strawberries or blueberries

¼ cup sugar

½ tsp ground cinnamon

Shortcake Topping

1 ½  cups all purpose flour

4 tbsp sugar

1 ½ tsp baking powder

½ tsp salt

1 cup chilled whipping cream

1 large egg

1 tsp vanilla extract

Serves 6

PREPARATION

Arrange the oven racks to accommodate all the pans you will be cooking with.

Heat the oven in the Convection mode or Convection Bake mode 350° (176 C) if baking multiple items (a convection meal, for instance).

Slice the peaches and place in a 9x13” oven safe baking dish. Fold the blackberries into the peaches and sprinkle with ¼ cup of sugar.

To make the topping, sift the flour, baking powder, sugar and salt into a medium sized bowl. Whisk the cream, egg and vanilla in a small bowl to blend then add to the flour mixture and stir to form a soft dough.

Drop the dough in mounds over the fruit and sprinkle a little sugar over the dough. Bake for 40 - 45 minutes until the shortcakes are golden.