To quote Pete Seeger, To everything (turn, turn, turn) There is a season (turn, turn, turn) - goll how much do you love the music of the 60s? The Age of Aquarius used to be my jam.
Anyway, to everything there is indeed a season – including desserts! In the fall I crave all things apple crisps. Classic Apple Crisp, Toffee Apple Crisp, Caramel Apple Crisp…you get the idea. In the winter, festive treats like Chocolate Crinkle Cookies, Puppy Chow, and Peanut Butter Cup Cookies catch my eye, and when springtime rolls around I turn to fresh-tasting recipes like No-Bake Strawberry Lemonade Bites and Boozy Berry Cups.
A mere ripe peach will suffice for dessert in the summertime (although I’d never turn down a honkin’ scoop of Dirt Cake!) But seriously, when fruit and berries are at their peak, not much needs to be done to make them shine as a showstopping end to a meal.
Peach-a-Berry Cobbler is a rustic, easy dessert highlighting late summer’s sweetest produce – peaches and blueberries – buried under a warm and fluffy, cinnamon-sugar-sprinkled cobbler topping. I am not kidding when I say this is one of the best desserts, EVER!
I made this summer cobbler a few weeks ago in the late-afternoon for a freelance project. After simmering fresh peaches and blueberries on the stove top then pouring them into a baking dish, I dolloped a quick and easy cobbler topping on top, sprinkled the whole thing with cinnamon and sugar, and then popped it into the oven for a quick bake. The result was so amazingly cozy and delish, I made my Mom come over and eat a warm scoop with me on the back porch with some vanilla ice cream in the sun.
It was Heaven.
Right now peaches are so sweet that you can smell them before you see them at the grocery store. Make this dessert before they disappear for the season, and enjoy it warm, if ya’ can. There is nothing better!
Start by making the cobbler topping. In a bowl combine 1 cup flour, 1/2 cup sugar, and 1-1/2 teaspoons baking powder. Next stir in 1/2 cup milk (I used skim) and 1/4 cup softened butter.
Stir the topping together then set it aside for a sec.
Next, in a medium-sized saucepan, whisk together 1/4 cup brown sugar, 1 Tablespoon cornstarch, and 1/2 cup cold water. Let that hang for a sec while you get your fruit ready.
Starting with the peaches! You’ll need 3 cups fresh sliced peaches with the skins on, which is about 3-4 peaches. Gahhh, I just can’t get enough peaches right now. I love how I can smell them on the counter every time I walk into the kitchen. : )
Add the sliced peaches into the saucepan with 1 cup fresh blueberries. Plump and sugary-sweet, they go perfectly with the peach flavor.
Turn the heat up to medium then cook the mixture until thick and bubbly, stirring often with a wooden spoon. Turn the heat off then stir in 1 Tablespoon each lemon juice and butter. The lemon juice brightens the flavor of the fruit, while the butter gives the mixture a glossy, rich consistency. YUM!
Pour the mixture into an ungreased, 1-1/2 quart baking dish (here’s the dish I used >) then dollop the topping on top. Trust me, this does not have to be pretty, neat, nor tidy as it will rise, bubble, and bake together in the oven.
Sprinkle the cobbler topping with a mixture of cinnamon and sugar, then bake atop a cookie sheet for 30-35 minutes at 350 degrees, or until a toothpick inserted into the center of the cobbler comes out clean. Let the dish cool for 10 minutes then enjoy with a cold scoop of vanilla ice cream!
1 cup flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 cup milk (I used skim)
1/4 cup butter, softened
1/4 cup brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups sliced fresh peaches, skin on
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons sugar
1/4 teaspoon cinnamon
Vanilla ice cream
- Preheat oven to 350 degrees.
- For the topping: Combine flour, 1/2 cup sugar, and baking powder in a large bowl then stir to combine. Add milk and butter then stir until smooth and set aside.
- In a large saucepan whisk together brown sugar, cornstarch, and water until smooth. Turn heat to medium, add peaches and blueberries, then switch to a wooden spoon and cook until mixture is thick and bubbly. Add remaining butter and lemon juice then stir until butter is melted.
- Pour mixture into an un-greased 1-1/2 quart baking dish then scoop topping mixture on top. Does not have to be even. Stir remaining sugar and cinnamon together in a small bowl then sprinkle on top.
- Place baking dish onto a cookie sheet then bake for 30-35 minutes, or until a toothpick inserted into the center of the topping comes out clean. Enjoy with vanilla ice cream.
I love how the cobbler topping comes out fluffy yet creamy – almost like a cinnamon-sugar-topped pancakes, while the fruit mixture is fresh and decadent. Enjoy this sweet, summery dessert!