• Melinda O'Malley Keckler

The Best Peach & Blueberry Cobbler

Forget everything you know about what a cobbler should look like or taste like. No biscuits on top of the fruit here, I use pie crust instead. The filling includes two special ingredients that help bring out the fresh flavor of the fruits. This is an easy dessert to make for your family or friends, it's light and sweet and truly celebrates a Northwest harvest.



The secret ingredients here are pumpkin pie spice and a 1/4 tsp of vanilla extra added to the filling.

Filling:


5-6 peaches, peeled and sliced (Don't feel like peeling peaches? Substitute nectarines and leave the skins on.)

1 cup organic blueberries

A squeeze from a fresh lemon (about 1 tsp lemon juice)

1/4 tsp vanilla extract

1/2 cup sugar

1 tbsp flour

1/4 tsp pumpkin pie spice


Crust:


1 cup flour

1 tsp salt

1 tsp powdered sugar

1/2 cup shortening

2-4 tbsp cold water


Topping:


1 tbsp milk

1 tbsp sugar mixed with a dash of pumpkin pie spice




Preheat oven to 400°


Prepare crust. Place flour, salt and powdered sugar in a medium-sized bowl, mix. Add shortening and combine to create a soft, crumbly dough. Add water, 1 tbsp at a time and mix until the dough holds together easily. Pat into a round, flat circle.


Place dough on top of waxed paper dusted with flour. Top dough with another dusting of flour and add another layer of waxed paper. Use your rolling pin to roll out the crust between the two sheets of waxed paper. Carefully remove top sheet of waxed paper, then use a cookie cutter and make about a 12-15 small, shapes with the rolled-out dough.


Slice and dice peaches into a medium sized bowl. Add 1 cup of rinsed blueberries. Add squeeze of lemon, vanilla extract and mix well. In a small bowl, stir together sugar, flour and pumpkin pie spice. Add sugar and flour mixture to fruit and toss.


Scoop fruit filling mixture into a 9" pie plate and top with crust shapes. To help with browning, brush each piece of crust dough with a little milk and sprinkle with additional sugar and pumpkin pie spice.


Bake for 45 - 50 minutes or until the crust is nicely browned and the filling is hot and bubbly. Serve with a mint sprig as a garnish.


Cobbler doesn't have to be topped with biscuits. I prefer to use pie crust cut into shapes. In a rush? Use a refrigerated store bought crust to save time.

This recipe is a hat-tip to my Auntie Faye. She lives in the Yakima Valley in Washington State and she does a stellar job of harvesting fresh fruit from her backyard and creating amazing desserts. I've added a few twists of my own, but this is truly an Auntie's Favorite!

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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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Melinda

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