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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Homemade Blueberry Syrup

Blueberry syrup reminds me of childhood.  When I was a kid, we’d go every year around the beginning of blueberry season to a blueberry patch about 20 minutes from our house and pick buckets and buckets of blueberries…and also eat quite a few in the process.  It was so fun.  Blueberry picking in the late spring and apple picking in fall are honestly some of my best memories from childhood.  Probably because they involved food I guess?!  Hah.

So after picking for a couple of hours we’d take our load of blueberries home and would freeze most of them right away but a few fresh ones would be reserved for homemade blueberry syrup.  My mom made THE BEST blueberry syrup and pancakes.  It was a reason to get up before noon on Saturday morning!  So when blueberries, blackberries and peaches started showing up at our local Farmer’s market recently, I definitely had her yummy blueberry syrup in mind.

Although I didn’t have my mom’s exact recipe, this turned out just like I remember hers.  Who knows, it might be the same one!  And can I tell you it could not be easier to make blueberry syrup?  Put ingredients in pot and heat.  That’s pretty much what it comes down to!  The use of orange juice may seem odd, but trust me, once it sits overnight, all the flavors meld together and you taste nothing but blueberry the next day!  It’s thick and quite sweet and just delicious over pancakes, waffles or crepes.  Will definitely be making it alot over the next few weeks!

Enjoy!

Homemade Blueberry Syrup
 
Ingredients
  • 2 c. Fresh or Frozen Blueberries
  • ¼ c. Water
  • ¾ c. Orange Juice (fresh squeezed is best)
  • ¾ c. White Sugar
  • ½ c. Cold Water
  • ⅓ c. Cornstarch
  • ½ t. Pure Vanilla Extract (or almond)
  • ⅛ t. Ground Cinnamon
Instructions
  1. In a medium saucepan over medium heat, combine the blueberries, ¼ c. water, orange juice and sugar. Stir gently and bring to a boil.
  2. In a cup or small bowl, mix together the cornstarch and ½ c. water until the cornstarch is completely dissolved. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, about 15 minutes. Remove from the heat and stir in the vanilla or almond extract and the cinnamon. Cool completely and refrigerate over night. Serve warm over pancakes, waffles, etc.
Notes
Makes 2 cups of sauce

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