Saturday, July 6, 2013

Recipe Day: Fresh Peach and Berry Cobbler

We have been getting a boatload of super-tasty, super-ripe, do-something-with-them-right-now peaches
from our CSA (Community Supported Agriculture/local farmer style co-op) lately and have had lots of fun eating them straight from the basket. But after a while you get some that are not quite ripe but you still want to do something... peachy with them. This morning for a special treat we decided to make a super-easy

Peach-Mixed Berry Cobbler

oh so yummy! If it wasn't breakfast, we
would have added ice cream... 
I started with the recipe here on, which got it from Southern Living Magazine in a 1997 issue. The linked version has a lot of sugar (really, does the fruit need an entire cup added?? Isn't it sweet enough on its own?) so I reduced that a lot, did 1.5 times the batter and made a few other changes and the results were gone in about 45 minutes. Whew! Good thing it only takes 30 minutes to get it together and into the oven!

Without further ado, ya'll, here's the recipe you've been waiting for!

uncooked batter with fruit

  • 1/2 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 tablespoon baking powder
  • Pinch of salt
  • Splash of Vanilla
  • 1 1/2 cup buttermilk or 1 1/2 cup milk with 1 Tbsp. white vinegar added
  • 4 cups fresh peach slices (about 4 medium peaches)
  • 1 small bag frozen mixed berries
  • 1 tablespoon lemon juice 
  • Ground cinnamon

  1. Melt butter in a 13- x 9-inch baking dish.
  2. Combine flour, sugar, baking powder, and salt; add buttermilk or milk/vinegar combo and vanilla, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
  3. Bring remaining peach slices, frozen berries (no need to thaw first) and lemon juice to a boil over high heat, stirring constantly. Use a  large fork or slotted spoon to slightly drain and distribute the fruit over the batter (see the picture of the Cobbler before it's baked to see how I did it). Do not stir the fruit in with the batter, just sort of set it on top. Sprinkle with cinnamon, if desired.
  4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. Keep the remaining juice from the fruit to make a compote or thicken it up a bit with some cornstarch to make a jam out of it and spread it on fresh bread.
  5. Serve warm in the bowl, consider topping the Cobbler with the jam made from the fruit juice, plain or vanilla yogurt (we like Chobani's Greek Style for flavor and protein content), vanilla ice cream, whipped cream, etc. SO GOOD, FOLKS!
Hot out of the oven!

Go check out Try a New Recipe Tuesday to see what others made this week!

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