So I’m still addicted to peaches. I don’t know what I am going to do when they are out of season. I’ll be super sad and probably still buy them and pay too much for out peaches shipped half way around the world. All because I’m pregnant and must have peaches on the daily.
When I recently checked the NASCAR schedule to see what recipes I would be making soon for the upcoming race for my Sprint Cup Snacks posts, I got really excited for the Atlanta race this weekend. Peaches just jumped out to me so I could not resist!
Oh man, I had so many peach recipes dancing through my head! I toyed around with everything from muffins to a dessert pizza topped with a cream cheese drizzle. (Still thinking about that last one!) But in the end I found this Peach and Blueberry Cobbler that had my name all over it. Nice mash up of the North and South with the Blueberries and Peaches. Plus cobbler is just super simple to make so you really have no excuse not to make one. No excuse.
I suggest you take a bit of time before dinner (or this weekend’s race at Atlanta Motor Speedway) to make it so it is hot and ready for when you are looking for dessert! Doesn’t hurt to serve with some vanilla bean ice cream or whipped cream.
Peach and Blueberry Cobbler
- 2 3/4 pounds peaches, halved lengthwise, pitted, and then cut into 3/4-inch-thick wedges (about 8 cups)
- 1 pint blueberries
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons packed light-brown sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated, peeled fresh ginger or 1 generious pinch of ground ginger
- pinch of salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup cold unsalted butter, (1 stick), cut into small pieces
- 1 vanilla bean
- 1 cup plus 2 tablespoons heavy cream, plus more for brushing
- Sanding sugar, for sprinkling
- Preheat oven to 375 degrees. Place the racks in the in upper and lower thirds of the oven.
- Stir together the peaches, blueberries, 1/3 cup of the granulated sugar, cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
- Whisk the flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or your hands to form clumps that are no larger than small peas. (If using your hands be sure to work quickly!)
- Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add the cream mixture to the flour mixture; stir until a soft, sticky dough forms.
- Drop small pieces evenly over the entire cobbler. Brush the top of the dough with cream, and sprinkle with sanding sugar.
- Place a parchment-lined baking sheet on the bottom rack to catch any overflow juices. Bake the cobbler on the rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If the topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.
Sourced from Martha Stewart