Peach and Blueberry Cobbler
It’s such a pleasure to meet all of you! My name is Teresa and I am looking forward to getting to know you all over some of my favorite recipes. My husband, daughter and I live in south Florida and although it’s summer year-round, we always like to celebrate all of the seasons by filling our home with fresh seasonal produce.
This week, we’re enjoying the last summer peaches and I couldn’t think of a better way to bid summer farewell than by making this simple and scrumptious peach and blueberry cobbler alongside my mother AND my two year old daughter.
It’s a no-brainer recipe but the flavors of the sweet peaches, the tart blueberries and the earthiness of the rum, all come together and have a summer dance party in your mouth. It really is that tasty!
Peach and Blueberry Cobbler Ingredients:
5 large peaches
½ cup of blueberries
¼ cup dark rum
¼ cup of brown sugar
2 tablespoons of cornstarch
1 teaspoon of ground cinnamon
¼ teaspoon of grated lemon zest
1 teaspoon of fresh lemon juice
½ teaspoon of vanilla extract
1 cup of all-purpose flour
1 cup of oats
½ cup of brown sugar
½ teaspoon of salt
1 ½ sticks of unsalted butter cut into small cubes
2 tablespoons of heavy cream
Few dollops of whipped cream for serving.
Preheat the oven to 350 degrees Fahrenheit
Make the filling by combining the all of the ingredients for the filling in a large bowl and set aside.
Make the topping by combining the flour, oats, sugar and salt. Add the cubes of butter to the mixture and with 2 knives (use a pastry cutter if you’re fancy) and mix until the texture clumps in your hands. Add the heavy cream and mix until the dough is all incorporated.
Pour the filling into a 12inch cast iron skillet or a 9×9-baking dish and spoon the topping evenly over the filling.
Place in the center rack of the oven over a sheet pan (just incase any filling spills over)