Tangy Peach and Blueberry Cobbler
Tangy Peach and Blueberry Cobbler – The Perfect Holiday Dessert
THE STORY BEHIND THE RECIPE
I love desserts, but I especially love cobblers. Being a lover of hot desserts, this is the only one that still feels appropriate for summer. Must be because all cobbler recipes call for big scoops of ice cream cascading over the top.
I also love cobbler recipes because they are so versatile and so easy. Camping? Put your ingredients in a dutch oven and enjoy the unique crispness that dutch ovens add to everything cooked in them. Too hot to start the oven? Put your cobbler in a metal pan, cover in foil and cook it on the grill. The only thing cobblers dislike is the microwave. You just can’t get that crisp brown crumble.
This recipe, like all good recipes, is uniquely mine but heavily influenced by all women I know with a delicious cobbler recipe. I’m a fan of the way oatmeal gives crumble a dense, satisfying texture and I love mixing flours to give it a deep flavor. I also believe that cobblers should be designed around the flavor of ice cream you’re going to serve it with. I like the simplicity of vanilla bean ice cream paired with my Tangy Peach and Blueberry cobbler because the cobbler isn’t overly sweet, but the ice cream is very sweet. This is also tasty paired with a birthday cake flavored ice cream because that, to me, is the sweetest of ice cream flavors.
THE RECIPE
FOR THE FRUIT LAYER
- 6-8 ripe peaches
- Zest from a medium lemon
- The lemon juice from a medium lemon
- 1/2 pint package of blueberries
- 1/4 c flour
- 1/2 c sugar
FOR THE CRUMBLE
- 1 cup flour
- 1/4 cup almond flour
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 sticks cold butter, diced
- 1 cup old fashioned oatmeal
HOW TO PUT IT ALL TOGETHER
- Peel and slice the peaches and add to a large bowl along with the blueberries
- Add the remaining ingredients for the fruit layer, mix carefully to combine–try not to break the fruit
- Spread evenly into a buttered (for easy cleaning) baking dish
- Slide the diced butter into a mixer, and add all the ingredients EXCEPT for the oatmeal
- Mix well, combining until you have pea sized pieces. You may need to use your hands to combine. Don’t be too perfect, just mix until it looks crumbly.
- Add the oatmeal and mix to combine.
- Drop the crumble over the fruit layer evenly.
- Bake at 350 degrees for 50 minutes
- Let cool for 15 minutes, then dish and top with vanilla bean ice cream
