Very Berry Peach Cobbler2
Can you believe it’s August already? Seriously, where has the year gone?? The only thing keeping me grounded is all the wonderfully bright, fresh produce coming in at the farmer’s markets.
This week, the peaches were just overflowing and I picked up 2 big baskets worth! I was so excited, but then I got home and thought to myself, “What the heck am I going to do with all these peaches?” Yeah, needless to say, we’ve been trying all kinds of new recipes and treats!
Our favorite peach dessert so far, has been this yummy berry and peach cobbler. I found the recipe here and made a few changes, and let me tell you – it was sooo good! And so quick and easy to throw together! This was my very first attempt at a cobbler and I must say, it was pretty awesome.
My changes were very minor; I used coconut oil instead of canola oil (of course!), brown sugar instead of white, added an extra peach, and threw in some raspberries along with the blueberries. I also used half cow’s milk and half almond milk (only because that’s all I had on hand).
I was very pleasantly surprised to see that the recipe called for all whole-wheat flour; so no changes there, except for the fact that I used my new WonderMill Grain Mill to grind up my whole wheat berries on the spot. Freshly ground flour is just so much tastier and healthier than the store-bought kind, which has been sitting on those shelves for who knows how long!
Alright, let’s get to that cobbler!
Preheat the oven to 350 and as it warms up, put the butter and oil in a 9 x 13 baking pan and place the pan in the oven until they melt (about 5 minutes). Toss the peaches with the berries and set aside.
In the meantime, mix together the flour, baking powder and salt in a large bowl. Add the milk, sugar and vanilla, and stir to combine.
Then add the melted oil/butter mixture to the batter, and stir well.
Pour the batter into the baking pan, and spoon the berries and peaches evenly over the top. Try to be a little more diligent than I was in doing this. Next time, I think I’ll just scoop them out with my hands to make sure the berries are better distributed.
Bake for about 50 minutes, or until the batter is completely set and the top is just beginning to brown. Let cool for about 15 minutes and serve warm.
We had ours with a big ol’ scoop of vanilla bean ice cream, which was just heavenly!
What is your favorite way to use fresh, seasonal peaches? Feel free to leave a link to your recipes in the comments!
|Very Berry Peach Cobbler||
- 3 tablespoons unsalted butter
- 3 tablespoons coconut oil
- 1 cup whole-wheat flour (freshly ground is best!)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup reduced milk (I used half almond + half cow’s milk)
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- 4 ripe but firm peaches, pitted and sliced into eighths
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- Preheat oven to 350. Put butter and oil in a 9 x 13 baking pan and place pan in the oven until they melt, about 5 minutes.
- In the meantime, mix together the flour, baking powder and salt in a large bowl. Add the milk, sugar and vanilla, and stir to combine.
- Then add the melted oil/butter mixture to the batter, and stir well.
- Pour batter into the baking pan, and spoon the berries and peaches evenly over the top.
- Bake for about 50 minutes, or until the batter is completely set and the top is just beginning to brown. Let cool for about 15 minutes and serve warm.
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