My CSA drop this week came with an assortment of delightful veggies (broccoli, rainbow chard, green beans, red peppers, yellow tomatoes, beets, celery, corn) as well as an array of yummy fruits such as pears, nectarines, blueberries, and peaches.
I decided to make dessert from my fruit assortment: cobbler!
This recipe comes from my dad, who makes it every year for Thanksgiving. It's super easy, incredibly delicious, and open to interpretation. He usually makes it with granny smith apples and cranberries, which is too tart for my taste, but one year swapped it for gala apples and blueberries, and I nearly licked the pan clean.
This time I made the dessert with nectarines, peaches and blueberries. Experiment for yourself... but don't say I didn't warn you... there won't be leftovers!
{peach blueberry cobbler}
Ingredients:
4 cups peeled, cored, sliced peaches and nectarines (or apples, or whatever fruit you'd like. I actually forgot the peeling step and just chopped the peaches up skin and all... still came out awesome)
2 cups blueberries (or cranberries, if you prefer)
1/2 cup sugar
In 2-3 quart greased casserole dish place peaches and nectarines. Place blueberries on top of peaches, and spread sugar evenly over everything.
Also, while chopping peaches, take care not to leave your entire stash of blueberries next to you, or you may have considerably fewer of them to put in the cobbler. Frozen blueberries taste like candy! Yum!
To make crumble topping:
1 cup oatmeal
1/4 cup flour
1/2 cup brown sugar
1 stick butter, melted.
Prepare topping by mixing oatmeal, flour, and sugar together. Add melted butter and mix until crumbly. Spread topping on top of fruit.
Bake in preheated oven 350 degrees for 60-70 min. No need to cover while cooking, but you may want to place the dish on a cookie sheet in case it spills over. The fruit juices will be bubbling and the crumble will be a delicious golden color!
Let stand for 15 minutes. The dessert will shrink in size as it cools. Enjoy, and try not to eat it all in one sitting! As I discovered, this particular iteration of the recipe was so delicious that I served myself two heaping bowlfuls of it and then proceeded to fall into a fruit and butter coma for the rest of the evening. Totally worth it. :)
{Entire recipe here for copying}
4 cups peeled, cored, sliced peaches and nectarines
2 cups blueberries
1/2 cup sugar
Topping:
1 c oatmeal
1/4 c flour
1/2 c brown sugar
1 stick butter
In 2-3 quart greased casserole dish place peaches and nectarines. Place blueberries over peaches. Spread sugar evenly over blueberries.
Prepare topping by mixing oatmeal, flour, and sugar together. Add melted butter and mix until crumbly. Spread topping on fruit.
Bake in preheated oven 350 degrees for 60-70 min. Let stand for about 15 min. No need to cover while cooking but may place on cookie sheet in case it spills over.