I’m still on a cooking spree with all the produce I bought at the farmer’s market yesterday. Today I canned more banana peppers and 3 jars of petite diced tomatoes. I cooked up another batch of oven roasted cherry tomato pasta. But the best thing I made today was the cobbler. I’m not sure why it’s called a cobbler because I think of it more as a crisp. A cobbler has a more dough-y topping whereas a crisp has a streusel and this is definitely a streusel. Whatever you wanna call it, it’s so tasty!
Spoon the fruit into a baking dish. The recipe called for a 9 inch square pan but I had increased the amount of peaches so I used a 9 by 13.
Alas, we were out of vanilla ice cream. It would have been PERFECT with that but I did have whipped cream and so I added a squirt of that. Hubby judged it the BEST cobbler I’d made in a while (it HAS been a while since I made ANY cobbler!) I had to concur. The kids are off doing charity work. We’ll see what their opinion is when they get home. Below is my adaptation of the Southern Living recipe. If you try it, let me know what you think!
I still have some blackberries left. I think tomorrow I am going to try a blackberry, strawberry, cherry crisp. Stay tuned!
- 3/4 cup firmly packed light brown sugar
- 6 tblsp butter
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup sliced almonds
- 6 cups peeled and sliced fresh peaches (about 6 large)
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 2 cups fresh blackberries
- 1. Prepare Streusel: Stir together sugar and butter in a large bowl; place in microwave and heat, stirring every 15 seconds until butter is melted. Add salt, flour and almonds, and stir until blended. Let stand 20 minutes or until dry mixture is wet through.
- 2. Meanwhile, prepare Filling: Preheat oven to 375°. Stir together peaches and next 3 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and boil, stirring occasionally, about 5 mins or less or until juices have thickened. Remove from heat, and spoon peaches into a lightly greased 9-by-13 inch glass baking dish. Top with blackberries then sprinkle streusel topping over hot peach mixture.
- 3. Bake at 375° for 25 minutes or until bubbly and golden brown.