The perfect idea for a fall dessert… cobbler! Well, not just cobbler but the recipe for Peach Blueberry Cobbler! Enjoy!
Peach Blueberry Cobbler: Brought to you by Le Creuset
- 10 large peaches (yellow if possible), cut into bite-size pieces, pits discarded (12 cups)
- 3 pints blueberries
- 1 teaspoon lemon zest (zest of one lemon), grated on a Microplane
- 3 tablespoons freshly squeezed lemon juice (juice of one lemon)
- 2 teaspoons pure vanilla extract
- 1/2 cup dark brown sugar
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons cornstarch
- 1 cup old-fashioned oats (not instant)
- 1 cup whole raw almonds
- 1/3 cup unbleached all-purpose flour
- 1 tablespoon ground cinnamon
- 3/4 cup dark brown sugar
- 1/4 teaspoon kosher salt
- 12 tablespoons (6 ounces) unsalted butter, melted
1. Adjust an oven rack to the middle position, then preheat the oven to 375°F.
2. Prepare the fruit and combine fruit, lemon juice, vanilla, and dark brown sugar in a large bowl. Fold together to mix.
3. Using a fine mesh sieve (such as for dusting confectioners’ sugar), dust the flour and cornstarch evenly over the fruit and fold together gently. Set aside.
4. Next, prepare the topping. Combine the oats, almonds, flour, cinnamon, brown sugar, and salt in the order they are listed in a food processor and process for 15 seconds.
5. Transfer to a medium bowl, then stir in the melted butter until well combined.
6. Butter the sides and bottom of the cast iron roaster. Pour in the fruit, then top evenly with the crumb topping.
7. Bake, uncovered for 35 minutes until the cobbler looks nice and bubbly. The topping should be a light golden brown.