Two posts in one week? This one’s worth it.
A couple of weeks ago, I realized I haven’t taken advantage of the fact that we’re in prime season for berries and stone fruit. I spent the better part of last Saturday morning looking online for different recipes = nothing really caught my eye.
And then it occurred to me, that I should take it back to my roots and make a good old fashioned cobbler.
The more I thought about it, the more I craved a really good cobbler. Not being able to decide on a single fruit, I decided to go all in with two of my favorites – strawberries and peaches.
My fear, whenever I make cobblers, is that it will turn out too gummy – you know what I mean? Bleah.
So I thought a nice, crunchy topping would help to offset that.
And, this came out really well.
Eating this reminded me of summers growing up back in North Carolina.
Just like that, this summer got a little better as well. Enjoy!
- ¾ cup firmly packed light brown sugar
- ½ cup unsalted butter, melted
- 1/8 tsp salt
- 1 ½ cups all purpose flour
- 1 cup coarsely chopped pecans
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 2 cups sugar, divided
- 1 tbsp baking powder
- Pinch of salt
- 1 cup milk
- 4 cups fresh peach slices
- 3-4 cups strawberries, capped & quartered
- 1 tbsp lemon juice
- Ground cinnamon (optional)
Prepare Streusel: Stir together first 3 ingredients in a large bowl; add flour and pecans, and stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.
Preheat oven to 375°. Melt butter in a 13 x 9 baking dish.
Bring 1 cup sugar, peaches, strawberries and lemon juice to a boil over high heat, stirring constantly.
Combine flour, remaining sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir). Pour fruit over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake 40 to 45 minutes or until golden brown. Serve cobbler warm or cool, with or without your favorite vanilla ice cream.