blueberry peach cobbler {recipe}

peach-blueberry cobbler, recipe to come.

goodness, this was delicious. last weekend, i stopped by the farmers’ market (which is just a few blocks down our street every Sunday), and picked up two containers of local peaches. they needed to ripen a bit, so i let them sit and think about life for a few days before tackling a recipe from the barefoot contessa’s cookbook (pro-tip: that book is also great for squashing traumatizingly large bugs). here’s the recipe (with minor adaptations by me)!

blueberry-peach cobbler

pre-heat oven to 350

FRUIT

you need about 2 pounds of peaches – she said 6-8, but local peaches were small, so i used about 10

2 tsp lemon zest

2 tablespoons lemon juice

1/2 cup  sugar

1/4 cup all-purpose flour (i would up this to 1/3 next time)

a large number of fresh blueberries (i did not measure…i just went with my heart)

CRUMBLY BITS

3/4 cup all-purpose flour

1/4 cup sugar

a little less than 1/4 cup brown sugar

pinch of salt

1/4 tsp ground cinnamon

1 stick diced butter (cold)

1. peel the peaches – she recommended plopping them into boiling water for 30 seconds, then plunging them into cold water. this is a skill i am working on, okay? it was messy.

2. slice peaches into thick wedges. i have heard rumor of “freestone peaches”, which i assume are WAY EASIER to slice. i ended up getting creative and hacking hunks of peach off around the pit, which was, for the most part, not budging. place wedges hunks into a large bowl

3. add the lemon zest and juice, plus the sugar and flour listed in the first part of the recipe, toss, and add in the blueberries. let it sit for a bit while you make the crumble.

4. for the crumbly bits: combine it all, use a pastry cutter or your hands to break the butter up into the flour-sugar-cinnamon mixture until you have pea-sized bits.

5. i put the fruit into a pie pan, because that’s what i had, and coated it with a liberal amount of crumble. it bakes for 40-45 minutes (the top should be golden-brown and the juices bubbling and you should get hungry just by looking at it).

serve warm, or eat it out of the pan after it’s been in the fridge, or have some ice cream with it, or eat it for breakfast. enjoy.

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