Saturday, May 17, 2014

Peach Blueberry Brown Sugar Cobbler with Butter Pecan Ice Cream

So I whipped this up last night. I've actually prepared five cobblers with the fresh peaches we picked last weekend and froze them to enjoy throughout the year. I had enough peaches for one more cobbler and decided to mix things up and make this one different from the rest. I recently purchased some big beautiful blueberries from Costco and figure why not throw some of them in! Peaches and blueberries go together, right? Then I loved the idea of making the flavor richer, so instead of using just plain white sugar, I decided to try using half regular sugar and half brown sugar. Oh my, was that ever good. Layer on a flaky cinnamon crust and we were almost at perfection. Almost. The final addition that took this cobbler from delicious to frickin' fantastic, was butter pecan ice cream. The way the taste of the fresh peaches blended with the fresh blueberries, brown sugar, cinnamon and cold creamy butter pecan was almost too good to be true. Almost :-) 

Peach Blueberry Brown Sugar Cobbler 
with Butter Pecan Ice Cream

8 X 8 X 2 inch square baking pan

Pastry for 1 9-inch pie crust.
4 cups sliced fresh ripe peaches
1 cup fresh blueberries
1 teaspoon lemon juice
1/2 cup sugar
1/2 cup brown sugar
1/4 cup flour
1/4 teaspoon cinnamon
2 Tablespoons butter.

Crust topping:
2 Tablespoons sugar
1/4 teaspoon cinnamon

Your favorite butter pecan ice cream

Heat oven to 425 degrees

Prepare pastry.

Toss peeled sliced peaches and blueberries in lemon juice. Stir together sugar, flour, and 1/4 tsp. cinnamon; mix lightly with fruit. Pour into square baking pan. Dot with butter. Cover with your pie crust pasty. Cut a few slits in the top to vent. Flute edges to seal around the edge of the pan. Sprinkle cinnamon sugar crust topping evenly over the top of your pasty. Cover the edges with 2 to 3 inch wide strip of aluminum foil to prevent excessive browning. Bake for 35 min, remove foil and then bake an additional 10 minutes.

Serve warm with butter pecan ice cream.

***This cobbler can be frozen before you add the butter and pastry for up to one year. Then simply take out of the freezer, dot with butter, add a freshly made pastry, sprinkle with cinnamon sugar topping and bake.  I use the disposable square baking pans found on the baking isle at the grocery store for freezing cobblers. You will need to place these disposable pans on a cookie sheet to bake.


~The Lemonista

1 comment:

  1. this sounds amazing!! will have to make it with my fresh picked peaches!

    new follower!