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Recipe courtesy of Kerrie Kelly
Rated 5.0 stars by 3 users
Dessert
4th of July
8
35 minutes
35 minutes
Can you think of anything better than a fresh peach cobbler with vanilla bean ice cream? We can’t! That's why we are excited to make a twist on cobbler by adding fresh blackberries and a streusel with all the flavors of summertime comfort.
3/4 cup firmly packed brown sugar
1/2 cup butter, melted
1/8 tsp salt
1 1/2 cup all-purpose flour
1/2 cup rolled oats
4 cups sliced fresh peaches (about 4 large)
1/2 cup granulated sugar
3 tbsp all-purpose flour
1/4 tsp ground nutmeg
2 cups fresh blackberries
CopperBond 3.5qt Sauteuse
NanoBond Saucepan
To prepare the streusel, stir together brown sugar, butter and salt in a large bowl; add flour and stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.
Preheat oven to 375° F. Meanwhile, prepare the filling. Stir together peaches and sugar, flour and nutmeg in a large saucepan; bring to a boil over medium-high heat.
Reduce heat to medium, and boil, stirring occasionally, 6-7 minutes or until juices have thickened. Remove from heat, and stir in blackberries.
Spoon mixture into a lightly greased 3.5qt sauteuse. Crumble streusel over hot peach mixture.
Bake at 375°F for 30 to 35 minutes or until bubbly and golden brown. Top with vanilla ice cream and enjoy!
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