Blueberry Peach Cobbler Crisp

It’s been cooler this week in Boston. In a desperate effort to hold onto summer, I made a summer fruit inspired cobbler slash crisp slash vehicle for ice cream.

Also we had a bunch of peaches and my husband despises the peach fuzz and I abhor fruit flies. So instead, I baked them into this delicious fuzz free, fruit fly safe product.

Flaky crust and fruity filling – who said fall has to come? Oh fine, I guess that’s how you describe a pie as well…which is a fall pastry. I really need to stop writing about things that would be great with ice cream and actually photograph some things with ice cream on top. I’ll work on that.

Blueberry Peach Cobbler Crisp

Adapted from lecremedelacrumb (cute name!)

For the crust
2 cups flour
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons butter, chilled
6 tablespoons milk

Preheat your oven to 375 F

Combine your flour, sugar, and salt. Cut in your chilled butter with a pastry cutter or with a fork until you have mixture with lots of fine crumbs. If you’re going to go the fork route, do yourself a favor and pre-cut your butter into as little cubes as possible. Add in your milk and mix until well combined. Take your mixture (should still be crumbly) and press into the bottom of a 9×13 baking dish making sure the corners come up about 1 inch on each side. Alternatively, you can do as the original recipe states and roll out in between two sheets of saran wrap but I found that pressing works quite well.

For the Filling
6 peaches (peeled or not, your choice), cut into slices
2 tablespoons maple syrup
3 tablespoons flour
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 1/2 cups blueberries

This part is easy. Mix it all together in a large bowl. Spread on top of your crust. Easy.

For the topping
1 cup flour
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons butter, chilled.

Combing all of your ingredients except the butter. Then, once again, either using a pastry cutter or a fork cut your butter into your dry ingredients until fine crumbs of butter covered in sugary yumminess forms. Sprinkle this all over your peaches and blueberries.

Bake for 40-50 minutes, covered with foil. Then uncover your pan and bake for about 10 minutes until the edges of your crust are golden brown.

Let sit for 20 minutes before cutting into it and by all means, get some ice cream on that guy!

Enjoy!

 

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