Blackberry-Peach Cobbler with Streusel Topping

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.

Enjoy!

Blackberry-Peach Cobbler with Streusel Topping
 
Ingredients
Streusel
  • 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
Filling
  • 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
Instructions
  1. Lightly grease a 9x9 pan. Preheat oven to 375 degrees.
For the Streusel
  1. Stir together the brown sugar, butter and salt in a medium bowl. Add flour, pecans and oats until blended. Set aside.
For Filling
  1. 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.
  2. Bake for 30 minutes, until bubbly and golden brown.
Notes
Serves 12

 

 

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