Pie
Peach-Blueberry Cobbler
Hot summer nights are a perfect time to serve up some homemade cobbler. My favorite combinations of fruit for cobbler are peach-blueberry and strawberry-rhubarb. This week I was visiting my youngest daughter, Bekah, in Clovis and picked up a big box of fresh peaches-nothing like a peach cobbler made with fresh peaches from the Valley. We had taken the children blueberry picking a few days before so I decided to make a peach-blueberry cobbler tonight to serve at a gathering tomorrow evening. I will warm it up tomorrow and serve it with fresh vanilla ice cream. YUMMY!!!
Cobbler Ingredients
4-6 cups very ripe peaches, peeled and sliced
2 cups fresh blueberries, rinsed
1 Tablespoon lemon juice
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup sugar
Topping
2 cups whole grain baking mix (you can use whole wheat flour and add 1 ½ teaspoons baking powder)
1 ½ cups oats
1 Tablespoon cinnamon
½ cup brown sugar
1 cup softened butter
¼ cup plain greek yogurt
Peel and slice peaches. Mix with rinsed fresh blueberries. Add lemon juice, cinnamon, nutmeg and sugar and stir well. Pour into a 9×13 glass pyrex pan. In a large bowl, mix together baking mix. oats, brown sugar, cinnamon and softened butter. Stir until butter is mixed in and then add yogurt and stir until crumbly. Sprinkle on top of fruit and if desired sprinkle some cinnamon sugar on top.
Bake in a 375 degree oven for 45 minutes until bubbly and topping is golden brown. You can use 6-8 cups of peaches to make a delicious peach cobbler if you do not have blueberries.
This is the baking mix I used and it turned out so delicious!
This is my new recipe stand where I can place any cookbook I am using right in front …
Read MoreAnd the Winner is…………???
Does your family make a big deal out of family traditions and the food that accompanies the holidays? My favorite Thanksgiving tradition is how we pass a small basket around the table and share what we are thankful for as we put kernels of corn into the basket. Often we go around the table many times as each person shares I have learned that any dish I make for a holiday gathering better be a recipe I LOVE to make, because if it is a “hit”, I will be making it year after year. I do love baking and I especially LOVE baking pies. This year I tried a new recipe for pie crust dough and Adapted the same recipe with a modification. I prepared the pie fillings for three different pies and then when the dessert course came on Thanksgiving Day, we shared “which is your favorite pie and which is your favorite crust?” The Cranberry Apple Pie was the winner. Here is the recipe…..
BEST Pie Crust
2 ¼ cups white flour (I used Bob’s Red Mill Baking flour and highly recommend it)
1 Tablespoon sugar
½ cup cold butter (you can modify and use ½ cup butter flavored crisco but I prefer butter)
3-4 Tablespoons ice cold water
The secret to this pie crust is handle as little as possible. Mix the flour and sugar in a medium sized bowl. Using a cheese grater, grate the cold butter into the flour. Using a pie dough cutter or two knives or your hand, mix the butter into the flour. Add ice cold water one tablespoon at a time working into the dough with as little pressing and folding as possible. Dough will form a ball and be a tiny bit sticky. Wrap in wax paper and refrigerate …
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