Saturday, June 28, 2014

Blueberry Peach Cobbler

Martin and I have been blueberry picking 4 times. We have picked 25 pounds of blueberries. We ate the first 18 pounds. We are pigs. This is the first thing I have actually made with my blueberries. 

I would normally have put the topping on the crisp right away and baked it, but we took it up to Annapolis to visit my of my good friends. We bought vanilla ice cream at Trader Joes to go on top. It was amazing. 

The original recipe calls for only 4 peaches or apples. I used 10 peaches and about 2-3 cups of blueberries. 

10 peaches + 2-3 cups blueberry
1/2 to 1 stick butter (depends in how buttery you want it)
3/4 c. Brown sugar
Dash salt
1-1/2 c. Flour (I used part whole wheat because I ran out of white)
2 c. Rolled oats
1 T cinnamon

Layer the fruit in a 9"x13" baking dish. 

Cut the butter into the dry ingredients. I use a pastry cutter, but the oats make it hard to fully incorporate it. I switch over to my hands partway through. 

Dump topping over fruit. 

Bake at 350 degrees for 35-40 minutes. 


Michelle said...

So glad you posted this! I was planning on texting you today to ask for the recipe, as I plan on making this for family dinner tonight. :)

faith said...

I forgot to say, you can use any fruit: all apples, all peaches, all blueberries, a mixture of berries, apples and raisins, etc. It is all delicious.

faith said...

I forgot that I add 1-2 cups chopped pecans to the topping. The blogger app won't let me edit my post.