Peach Blueberry Cobbler

Well, isn’t this just peachy keen? National Peach Month is here and we couldn’t be happier to celebrate this delightful stone fruit. Fresh peaches are in abundance this time of the year and with so many delicious varieties, it’s impossible to not get into the spirit of this exciting food holiday. After all, if there’s one fruit that tastes like summertime, it’s got to be peaches. They’re sweet, aromatic and brimming with chin-dripping juiciness. However, summer really hasn’t begun until you’ve baked yourself a peach cobbler. Although equally as delicious, cobblers are made with a topping of biscuits and no crust in contrast to pie. The cobbler take on a gorgeously rustic appearance as the fresh fruit juices bubble up in the oven and their flavors deepen and transform. This is the ultimate summer dessert made with not only your favorite peaches but also blueberries which is then encased in a warm, fluffy golden-brown biscuit.

Like all stone fruit, peaches are best enjoyed during the warm summer months. With their lusciously sweet flavor, fuzzy skin and delicious fragrance, there’s plenty of love about them. They’re high in vitamins, folic acid and fiber. And in the US, they rank third in popularity, only behind apples and oranges. There are many varieties of peaches available such as your standard peach you’d find at your local grocery store as well as other speciality ones such as the enormous Sweet Dream Peach, uniquely shaped Saturn Peach or peach and nectarine hybrid Peach A Rine. And if you’re looking for a true gem of a peach, check out Organic Masumoto Peaches, which are grown on a small family farm and one of our most sought after fruits. Peaches are already delicious when enjoyed raw but they’re also make an exquisite addition to many summer recipes such as a Grilled Peach Pizza or Peach Apricot and Blueberry Galette. Peach Blueberry Cobbler Yields: 8 servings Ingredients 2 lbs of peaches (about 6 to 8 peaches) 1 cup of blueberries 1 vanilla bean, halved 2 cups of all-purpose flour 1 cup of heavy cream 2/3 cup of white granulated sugar 1/2 cup of cold unsalted butter (1 stick), cubed 3 tablespoons of cornstarch 2 tablespoons of lemon juice, freshly squeezed 2 tablespoons of packed light brown sugar 2 teaspoons of lemon zest 2 teaspoons of baking powder 1/2 teaspoon of salt Sanding sugar, for garnish 1. In a large bowl, combine the peaches, blueberries, 1/3 cup of white sugar, brown sugar, cornstarch and lemon juice. Set it aside. 2. In another bowl, whisk together the flour, salt and 1/3 cup of white sugar. Use a pastry blender or 2 knives to cut the butter into the dry ingredient mixture. 3. Scrape out the vanilla bean seeds from the pods. Add them to the heavy cream and stir together to combine. 4. Add the cream to the dry ingredient mixture and stir together until a dough forms. 5. Preheat the oven to 375 degrees. Place your ramekins onto a sheet pan lined with parchment paper or aluminum foil. Divide up the fruit filling and spoon into the ramekins. Divide up your dough equally and spoon over the fruit filling. Sprinkle the top of the dough with sanding sugar. 6. Place the baking sheet with the ramekins in the oven and bake for around 50 to 65 minutes until the top is golden-brown. Once finished baking, allow to cool on a wire rack before serving.