Black and Blue Berry Cobbler

Filling:

3 cups blackberries
2 cups blueberries
1 ¼ cups sugar
2 Tbsp cornstarch
½ tsp nutmeg
2 Tbsp fresh lemon juice
½ cup butter divided

Place berries in a large bowl.  Sprinkle with lemon juice.  Combine sugar, cornstarch and nutmeg and sprinkle over berries – tossing to coat.  Let stand for at least 15 minutes.

Crust:

1 1/3 cups flour
½ tsp salt
½ cup shortening
4-6 Tbsp cold water
Sugar for top crust
Combine flour and salt, cut into shortening.  Sprinkle with water 1 Tbsp at a time tossing mixture together with a fork until mixture begins to bind.  Form a disk of dough.  Roll out, and cut a round circle to fit a round cobbler bowl, reserving left over dough pieces.

Assembly:

Melt 2 Tbsp of butter, place in cobbler bowl.  Place in half of reserved dough pieces…coating each side with melted butter.  Place half of berry mixture in next and cover with the rest of the dough pieces.  Place the remaining berry mixture on top.  Dot with 4 Tbsp. of butter, top with round crust.  Cut slits for release of steam.  Melt the remainder of the butter and brush on crust.  Sprinkle with sugar.  Bake at 400 degrees for 30 minutes or until hot and bubbly and crust is golden brown. 

Peach & Blackberry Bread Pudding

3 cups heavy cream
1 ½ cups granulated sugar
1 Tbs. vanilla extract
½ tsp salt
10 croissants cut into 1-inch cubes
6 large egg yolks
2 large eggs
10 medium peaches, pitted, peeled & thinly sliced
1 cup blackberries
Vanilla ice cream

Preheat oven to 300 degrees.  Butter a 9” x 13” baking dish.  In a heavy 4-quart pan, combine cream, sugar, vanilla and salt.  Warm over medium-low heat, just until steam comes off surface.  Do not boil.  Remove from heat, pour over cut-up croissants and let stand for 30 minutes.

In a large bowl, whisk together egg yolks and eggs.  Gently stir into croissant mixture.  Fold in peaches and blackberries.  Pour into baking dish and bake for 1 ½ hours or until a knife inserted in center comes out clean.  Cool slightly. 

To serve:  Cut into 12 squares, place one on a dessert plate and serve with ice cream.