While going to farmer’s markets is a great way to support your own local economy, buy directly from the farms around you and get great produce and other items for great prices, one thing I have found is that some people do tend to go a little overboard with the amount they buy in relation to what they will eat before it will all spoil. I have to admit I am guilty of this at times as things can look great and I get all of these ideas in my head as to what I can do and make with what I buy, but the reality is that sometimes I just do not have the time to do it. When I was checking over what we had just he other day, I discovered some peaches and blueberries I had forgotten about and I wanted to do something to make a quick dish with them before they went pas the point of no return. The easiest thing to do with fruit like this I have found is to make some sort of cobbler or crumble. Thus this recipe from Kitchen Daily for a peach and blueberry cobbler came at the perfect time and was put to use right away.
Peach and Blueberry Cobbler
3 tablespoons butter
3 tablespoons canola or vegetable oil
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup sugar
1 teaspoon vanilla extract
3 ripe but firm peaches (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen peaches
2 cups (1 pint) fresh or frozen blueberries
Preheat the oven to 350 degrees. Place the butter and vegetable or canola oil in a large cast-iron skillet or a 9-inch by 13-inch baking pan. Heat the skillet or pan in the oven until the butter is melted and fragrant, about 5 to 7 minutes.
Meanwhile, combine the whole-wheat flour, baking powder and salt in a large bowl. Add the milk, sugar and vanilla extract and stir the mixture until it is combined.
Add the melted butter mixture to the batter in the bowl and stir to combine them. Pour the batter into the hot skillet or pan. Spoon the peaches and blueberries evenly over the batter.
Return the skillet or pan to the oven and bake the mixture until the top of the cobbler is browned and the batter around the fruit is completely set, about 50 minutes to 1 hour. Remove the skillet to a wire rack to coll the cobbler for at least 15 minutes. Serve the cobbler warm.
Of course, you can also make this ahead, cool it and remove it from the skillet and keep it for after dinner. I warmed up the pieces in the microwave before we served them, but you could also put the whole skillet back in a warm 350 degree oven for a few minutes just to warm it through. This is perfect to serve with some ice cream or whipped cream (or both) as a dessert, but having a slice with your coffee in the morning also makes for a very tasty breakfast. You get the great mix of the fruit together with a simple recipe. The whole-wheat flour adds some flavor and texture to the dish, but I think you could just as easily use all-purpose flour instead if you prefer it. In either case, it was a perfect solution on how to use the fruit (and you could really use any fruit here that you happen to have around, fresh or frozen) and get a nice dish from it.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!