Friday, March 27, 2009

Just Who Beat Up That Peach?

I couldn't resist! And once you've made this yummy blueberry peach cobbler, you'll understand why it looks as if the peaches have been jumped!

A simple recipe that's quick and will win hearts, this is a twist on the traditional cobbler I've been making on and off for years. I found the recipe in a magazine that was brimming with great ideas and thought I'd give it a shot. Ever seen yogurt used in cobbler before? Well, you are about to now!

Peach & Blueberry Cobbler
425F oven
prepared 8 x 8 square pyrex pan or 1.5 quart casserole

Ingredients You Will Need:

Filling -
1 pound fresh peaches (or 2 - 29 oz. cans peaches in light syrup)
1 heaping C frozen blueberries (or fresh if in season)
1/4 C sugar
1 tsp cornstarch
1 Tbsp lemon juice
1 tsp lemon zest (definitely worth it)

Filling Notes - If you're using fresh peaches, use the 1/4 C sugar; if the peaches are canned, you may choose to omit the sugar or use it. I used it and the cobbler was just fine. :o)

Filling Instructions -
1. Peel peaches, halve and pit; scoop out dark heart where pit sat
2. Cut each half into 4 slices
3. For canned peaches: open cans; set aside 1/2 the fruit from one can into a storage container and refrigerate. Using the other 1 1/2 cans, drain well for 15 minutes. You may rinse if you like, but it isn't necessary. Do not omit draining though - this is vital!
4. Whisk together the sugar, cornstarch, lemon zest and lemon juice.
5. Combine your peaches and blueberries into your baking dish.
6. Pour the sugar/cornstarch/lemon mix over the fruit and toss.
7. Bake fruit mixture for 10 mins. at 425F or 'til bubbly.

Cobbles - that's why it's called a "cobbler"
2 Tbsp Cornmeal + Flour to make 1 C total
3 Tbsp Sugar
3/4 tsp baking powder
1/4 tsp baking soda
5 Tbsp cold butter chopped into 1/4 inch cubes
1/3 C vanilla yogurt (plain, honey, maple or banilla would all work fine, too)

Cobble Instructions - blending the cobbles is easy by hand, but if you prefer to use your mixer then please do so.
1. Blend flour, cornmeal, sugar and baking soda/powder
2. Add butter and mix 'til all resembles coarse crumbs
3. Add yogurt and toss 'til dough forms (this happens fast)
4. Do not overmix as these will create tough cobbles!
5. Separate the dough into 6 equal parts (it's sticky, so have fun)

Assembly -
1. Remove peach/blueberry mix from oven.
2. Place dough cobbles on top, leaving 1/2" between them.
3. Dust lightly with sugar (if you like)
4. Bake again for 16 - 20 minutes or til your cobbles are golden brown.
5. Serve warm with vanilla ice cream or with hot tea. Enjoy!

Total time - maybe 45 minutes. It's the clean up that took time!

It smells so nice when it comes out of the oven! Yummy!

I made this for my husband Jeff today. The peaches came out looking as if they'd been in a fight because of the blueberry stains! :o) It tastes nice - it's sweet, but not too sweet. The cobbles have a great texture and are nice and moist. A lovely spring treat! Hope you have fun with it. Blessings!

1 comment:

  1. this recipe sound sooo good I'm coming back for it when peaches are in season. Canned peaches just don't cut it for me... its gotta be a local sweet summer Carolina peach.


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