Kendermore Cobbler

Join me as I make Kendermore Cobbler from Heroes' Feast Flavors of the Multiverse: An Official D&D; Cookbook for the first time! Heroes' Feast Flavors of the Multiverse was written by Kyle Newman, Jon Peterson, Michael Witwer, & Sam Witwer and published by Ten Speed Press on November 7, 2023. You can buy a copy here: https://amzn.to/3wnwQ6Z 

https://youtu.be/kLGPp8lev18

Heroes' Feast Flavors of the Multiverse: An Official D&D; Cookbook

Nothing warms the soul quite like the scent of a freshly baked kender cobbler The flavor of this effervescent blend of peaches, dark berries vanilla, cloves, and liquor (for the brave, a sizable enough dash to make your toes tingle) is as fascinating as the diminutive folk who invented It. Kender–said to be birthed of magic and chaos–approach food in much the same manner as they traverse the worlds of the multiverse: adventurously. The buttery, flaky topping oozing with soft, chopped peaches should be enough, but when combined with blueberries, the cobbler filling brightens in a curiously kender way. This dessert Is especially popular on Mid-year Day in Sixthmonth, which also happens to be Peach Month in Ansalon, but it remains the dessert of choice for the kender of Krynn regardless of holIday or season. Often served as a cobbler, sometimes as a crumble, but never to be skipped, especially when offered warm with a hefty dollop of fresh whipped cream.

Kendermore Cobbler

(Serves 4-6)

Filling

* 3 pounds firm but ripe peaches, peeled, pitted, and cut into 1 ½-inch wedges, or 8 cups frozen peaches. thawed

* 3 tablespoons granulated sugar

* 1 pinch kosher salt

* 3 tablespoons light brown sugar

* I tablespoon cornstarch

* ¼ teaspoon ground cloves

* 3 tablespoons bourbon, amber or dark rum. brandy, or cognac (see Cook's Note)

* I teaspoon vanilla extract

* 1 cup fresh or frozen blueberries (see Cook's Note)

Topping

* 5 tablespoons granulated sugar

* ¼ teaspoon ground cinnamon

* 1 ½ cups all-purpose flour

* 1 ½ teaspoons baking powder

* ½ teaspoon kosher salt

* 1 egg

* ⅓ cup buttermilk

* 3 tablespoons unsalted butter. melted and cooled

* 1 teaspoon vanilla extract

Cook’s Notes

You can substitute 3 tablespoons of the exuded peach juices for the booze, if you wish

If you use frozen blueberries, don't worry about defrosting them.

To make the filling: In a large strainer set over a large bowl, toss the peaches. Granulated sugar, and salt and set aside to drain for 1 hour, tossing them once or twice during that time. Pour off the accumulated peach juices and reserve for another use, if desired.

In a small bowl, combine the brown sugar, cornstarch, cloves, bourbon, and vanilla and whisk to incorporate.

Add the blueberries to the peaches, then add the cornstarch mixture and toss to coat. Scrape the filling into an 8-inch square pan with 2 inch sides, and spread into an even layer. Set aside.

With a rack in the middle position, preheat the oven to 425° F. Line a baking sheet with parchment paper or a nonstick baking mat and...