I just got back from a fun little mini anniversary getaway so I won’t have a new blog post until a little later in the week. In the meantime, enjoy this video by my favorite little ice cream company…
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 9x9 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.
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!
- 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
- In a medium saucepan over medium heat, combine the blueberries, ¼ c. water, orange juice and sugar. Stir gently and bring to a boil.
- 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.
I am so, so, SO excited to share this recipe with you guys. I was trying really hard to come up with a peach recipe that wasn’t a pie or crisp and man, was I having some serious inspiration issues on this one. I wanted something cheesecake-y but NOT baked…the less oven time in the summer, the better, you know what I mean? So I finally had an idea for something fresh and light and just overall yummy. I can honestly say that these peach cheesecake bars are one of my favorite things I have ever made, if not THE favorite thing. Yeah. Good. Really, really, really, good.
The recipe started with this brilliant idea I had for a boozy peach sauce and then it evolved from there to include a buttery, crumbly (but not too crumbly!) shortbread crust and thick, creamy no-bake cheesecake filling. I have to say I could have stopped with the peach sauce…I literally was licking the spoon on this one. It has the perfect combination of warm spices, peach and citrus. Divine. Add in the no-bake cheesecake factor and this is pretty much the perfect summer dessert.
I can tell I will be making LOTS of trips to my farmer’s market this summer. 🙂
- 2¼ c. All-Purpose Flour
- ⅓ c., plus 2 T. Granulated Sugar
- ½ t. Salt
- 1½ Sticks Unsalted Butter, cold and cut into small chunks
- 2 t. Pure Vanilla
- 2 Large Eggs, lightly beaten
- ½ c. Chopped, Toasted Pecans
- 1, 8 oz. Pkg. Cream Cheese, softened
- 7 oz. Sweetened Condensed Milk
- 1 T. Pure Vanilla Extract
- 4 oz. Whipped Topping (i.e. Cool Whip)
- Make recipe as instructed previously for Champagne Soaked Peach Sauce (recipe was posted on May 30th), letting the peaches drain on a wire rack onto a cookie sheet. Make the sauce as instructed.
- Preheat oven to 350 degrees. Line a 9x13 pan with foil, letting the foil hang over the edges to use as "handles". Grease the foil.
- Whisk together the flour, sugar and salt. Work in the butter with a fork or your hands (I prefer to use my hands) until it resembles fine crumbs. Stir in the eggs and vanilla until all ingredients are mixed together and then fold in the pecans.
- Gently press the mixture evenly unto the bottom of the foil-lined pan. Bake for 20 minutes and let cool completely. In the meantime, make the cheesecake filling.
- In an electric mixer beat the cream cheese until smooth. Beat in the sweetened condensed milk and vanilla until thoroughly combined. Fold in the whipped topping.
- Using the foil "handles", left the completely cool crust from the pan and gently place the crust on a large platter/plate. Spread the cheesecake filling evenly over the crust. Place the crust and filling in the fridge or freezer (I used my freezer) for about 10-15 minutes in order to allow the cheesecake filling to firm up slightly.
- Remove from the fridge or freezer and top the dessert with the drained peach slices (as seen in the pictures) and cut into squares. Drizzle each square with peach sauce.
Guess what is showing up at our local farmer’s market right now? Peaches! Beautiful, soft, juicy peaches. This past Saturday I arrived at our local farmer’s market, Farmer’s Market of the Ozarks, at exactly 7:30 a.m. (yes, this is when they open and quite a few people had already beat me there!) to be sure I could get my hands on some before the crowds arrived. I made a beeline to the booth that had them and happily paid for my peck of peaches. I also managed to score some strawberries but barely, there were only a couple of pints left!
So I got what I came for and headed back to my kitchen…I had a plan for these peaches that involved champagne, brown sugar and lots of spices. I could hardly wait to get started. What resulted was one of the most delicious ice cream sauces I have ever tasted. My kitchen smelled like a cross between Christmas from all the spices in the sauce and summer from the orange zest and peaches. Pure. Heaven. If you are a fan of peach pie, this will remind you of just that…but without the crust! It is decadent and delicious over vanilla ice cream, especially homemade vanilla ice cream, which is exactly how we enjoyed it this past weekend. Next week I’ll have another recipe that involves this peach sauce that is OUT OF THIS WORLD. Stay tuned!
- 2 c. Champagne (I used a Spumante)
- 1½ c. Light Brown Sugar
- ½ t. Cinnamon
- ½ t. Nutmeg
- ¼ t. Ground Ginger
- 3 t. Cornstarch, divided
- Zest of one Large Orange, finely chopped
- 4 c. Sliced Peaches
- In a small saucepan, bring the champagne, brown sugar, spices and 1 t. cornstarch to a boil over medium-high heat. Reduce heat and simmer until thickened, about 15 minutes. Add orange zest and let cool completely.
- Place peaches in a shallow dish and pour the sauce over the peaches. Refrigerate overnight. Remove the peaches the next day and place in a bowl. Pour the sauce in a small saucepan again, whisk in 2 t. cornstarch and bring to a boil over medium-high. Reduce heat and simmer for 25 minutes. Cool completely. Sauce will thicken as it cools (mine was VERY thick after being in my refrigerator overnight).
- Serve sauce over ice cream with reserved peaches.