I’m back! Sorry for the unintentional blogging break- I guess you could say summer has been busy! Now it’s August, which means school will be starting back up next month. As much as I love the hot weather and laid back feeling of summer, Fall is my absolute favorite time of year so I’m secretly excited
Before I get too excited about Fall, here’s a dessert that is perfect for a hot summer night.
I made this peach-blueberry cobbler on Sunday afternoon. Peaches are in season right now and blueberries have been on super sale all summer long (2 pints for $3!).
Buy slightly under-ripe peaches; this way the fruit will hold it’s shape while you bake it. The peaches are mixed with a touch of sugar, lime juice, and flour. The topping is a non-traditional blueberry muffin crust.
Adapted from Cooking Light, July 2010
Yield: 12 servings (serving size: about 3/4 cup)
5 pounds peaches, pitted, and sliced
2 tablespoons fresh lime juice
1 cup granulated sugar, divided
3/8 teaspoon salt, divided
6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tablespoons turbinado (raw) sugar
1. Preheat oven to 375°.
2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
Go make this cobbler as soon as possible. Oh, and you must top it off with Edy’s lowfat vanilla bean ice cream. The warm cobbler melts the ice cream into a deliciously creamy mess.