double berry peach cobbler
hot or not, when the farmers market is loaded with fresh juicy peaches and berries, it’s time to make double berry peach cobbler
I don’t mean to complain, but here in Folsom, it is HOT.
TOO hot in my opinion. I know that there are those of you that love the heat, I just don’t happen to be one of those people. When the temps climb above 100, I get way crabby, and last week it hit 108 more than once. Poor Charlie had football practice all week in it.
This week is supposed to be even hotter, getting to 111 on Wednesday. It may even be too hot for the annual cattle run to kick off the Folsom Pro Rodeo, which is one of my favorite neighborhood events of the year.
Ian and I were out early on Saturday, before it got too hot, and hit up the farmer’s market. We stocked up on greens, beans, tomatoes, berries, and peaches. Many, many peaches.
So many in fact that even in the heat, I had no choice but to make cobbler. I mean what else do you do with with a bag full of peaches? I may have bought a few too many berries as well, so I added blackberries and raspberries to the peaches. What a delicious jammy combination, and this cobbler is so full of fruit, you can have a big bowl for breakfast. At least that’s what we did.
Topped with a big scoop of vanilla ice cream, this double berry peach cobbler also happens to be the perfect ending to any summer meal.
- 4 peaches, pitted and sliced
- 1 cup raspberries
- 1 cup blackberries
- 2 tsp cornstarch
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon (optional, but so good)
- for the biscuit topping -
- 1 cup flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp cold butter, cut into small pieces
- 1/4 cup cream
- pre-heat oven to 425 F.
- combine peaches,berries, cornstarch, sugar, and cinnamon if using, toss to coat, pour into a 2 qt baking dish, and bake 10 minutes
- combine the flour,sugar, baking powder, and salt
- blend in butter using your fingers or a pastry cutter, until you have a coarse meal
- stir in cream
- drop biscuit topping by the spoonful over the partially-baked peach filling
- return to the oven and bake until the topping is golden and the fruit is bubbling, about 30 minutes
- serve warm with vanilla ice cream or whipped topping
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