Summer is my absolute favorite time of year because that’s when all of the produce is ripe and in season. It becomes more affordable. My body always feels best when it’s warm, and I have some fresh produce to munch upon.
Some of my favorites to munch? Berries (of all sorts!) and peaches. How perfect is that? I can never say what my favorite fruit is, but I definitely know that peaches (especially white peaches) fall into that category.
This berry peach cobbler is simple to make,a nd it’s delicious. If you want to make this out of season, then go ahead and freeze some of your fresh ingredients, or by some frozen. It says to use fresh, but we all know that these aren’t in season year ’round.
Visit the link below to view the recipe 🙂
Visit the link below for the recipe.
Why wait for spring or summer when you can have warm berry peach crumble, especially when you have access to the ingredients you need? The sweetness of the peaches and the blueberries go so well together, and they’re balanced by the tartness of the lemon juice and zest. The crumble, on the other hand, gives the whole dish some crunch.
This dreamy recipe is adapted by Jaclyn of CookingClassy.com.
2 lbs firm, ripe peaches (about 6 – 8 peaches)
1 tsp lemon zest
1 Tbsp fresh lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 pinch salt
1 1/2 cups fresh blueberries
For the Crumble Topping
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup packed light-brown sugar
1/2 tsp salt
1/4 tsp ground cinnamon
6 Tbsp butter, cold and diced into cubes
1 tsp vanilla extract
- Preheat oven to 350 degrees. Bring a pot of water to a boil. Fill a large mixing bowl with ice water. Carefully drop peaches in boiling water and allow to boil 30 seconds – 1 minute, just until their skin easily peels off. Immediately transfer peaches to cold water. Peel peaches and slice into chunks or wedges. Place diced peaches in a large mixing bowl along with lemon zest, lemon juice, 1/2 cup granulated sugar, 1/4 cup flour and pinch of salt. Toss mixture to evenly coat. Fold in blueberries and pour mixture into an 8 by 8-inch baking dish and allow to rest 5 minutes while preparing topping.
- To prepare the topping:
- In a food processor, combine 1 cup flour, 1/3 cup granulated sugar, brown sugar, salt, cinnamon, butter, and vanilla, and pulse mixture just until it appears moist. Press mixture into crumbles with your fingertips and sprinkle evenly over top of peach mixture (alternately you can do this in an electric stand mixer fitted with a paddle attachment, combining all topping ingredients and blending until butter resembles small peas, then rub with your fingertips until it’s in crumbles and sprinkle over top. You could also do it in a mixing bowl just using your fingertips to blend). Bake in preheated oven 45 – 50 minutes, until tops are nicely browned. Serve warm with vanilla bean ice cream if desired.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: CookingClassy.com.