I can’t seem to get enough of the amazing fresh fruit from our farmer’s market this summer. I find myself buying more than I can possibly eat before it goes bad, but I try! Peaches, blackberries, raspberries, cherries, watermelon…there’s just so much summertime goodness right now. And I couldn’t let the whole summer go by without making a cobbler! This recipe was super easy to throw together. I had it in the oven in 30 minutes and it only took another 30 to bake up.
I did make a couple of changes. I wanted some oats in my streusel so I cut back on the amount of pecans and also used less blackberries because the ones that I got were so amazingly sweet, I couldn’t bare to use them all in the cobbler. They were way to good just eaten fresh. But I still liked having a few scattered throughout the cobbler. It was perfect, in my opinion and totally hit the spot, warm and gooey out of the oven with a scoop of cold vanilla ice cream.
- ¾ c. Light Brown Sugar, packed
- ½ c. Unsalted Butter, melted
- ⅛ t. Salt
- 1½ c. All-Purpose Flour
- ½ c. Pecans, toasted
- ½ c. Thick-Rolled Oats
- 5 c. Fresh Peaches, sliced (about 5 large peaches)
- ½ c. Granulated Sugar
- 3 T. All-Purpose Flour
- ¼ t. Nutmeg
- 1 c. Fresh Blackberries
- Lightly grease a 9×9 pan. Preheat oven to 375 degrees.
- Stir together the brown sugar, butter and salt in a medium bowl. Add flour, pecans and oats until blended. Set aside.
- In a large saucepan, stir together peaches, flour, sugar and nutmeg over medium heat. Stirring occasionally, leave over medium heat until juices have thickened, about 5 minutes. Remove from heat and gently stir in blackberries. spoon mixture into pan. Crumble streusel mixture over hot peach mixture.
- Bake for 30 minutes, until bubbly and golden brown.