Peach Raspberry Cobbler
Cherry and blueberry are right up there, neck and neck, if you must know, and they fight it out every summer, vying for my attention. At this point in the summer, peach is winning.
So…maybe it’s just my current favorite? My favorite until I make a blueberry pie? Fair enough.
My mom has the cutest little accidental peach tree growing in her backyard. A happy accident. For years it’s been a little sparse on the production line of things, if you know what I mean…and coupled with the fact that bugs apparently place peaches as high on their favorite fruit list as I do…there haven’t ever been quite enough to support my incessant fruit habits.
Unfortunately, there still aren’t.
I wish I could go on to tell you the classic story of a peach tree underdog that finally overcomes the odds to produce pounds and pounds of juicy, glorious peaches that end up keeping even the most insatiable peach habit at bay. You know the story I’m talking about, right? No? You didn’t hear that one as a kid? Weird. Anyway…
In that story, my kitchen would end up overflowing with a never ending stream of sweet, crumble topped peach cobbler, all because of that little tree. Happily. Ever. After! Good, yes?
However, delicious as those little peaches are, and try as that little tree might, this peach cobbler was a result of a little help from the fruit stand peaches I bought last week.
Peach Raspberry Cobbler
This cobbler is more like a “crisp” because of its crumble topping. Super easy to make, super delicious, and gluten free, too!
* 6 cups Sliced peaches
* 1/2 cup Frozen raspberries, thawed
* 1 1/4 cup Sugar
* 1/4 cup Cornstarch
* pinch of salt
* 1 tsp cinnamon
* 1 cup Oats
* 1 cup Oat Flour (I processed oats in a coffee grinder)
* 1 cup Margarine or Butter
* 1 cup Brown Sugar
* 1 tsp Cinnamon
Preheat your oven to 425* F.
Cut peaches into small slices and then half each slice (more bite-sized that way). Add peach slices to a large bowl along with the sugar, cornstarch, salt, and cinnamon.
Stir together well and pour into an ungreased 9 x 13″ casserole dish.
To assemble the crumb topping, add the oats, oat flour, cinnamon, brown sugar, and margarine or butter to a separate bowl. Using a fork, cut the butter in to the dry ingredients until well incorporated. You’ll get a clumpy, course meal texture.
Sprinkle the crumb topping evenly over the peach mixture.
Back for about 45 minutes, or until the topping is golden brown and the filling is bubbly.
Moral of the story: If you can’t get happily ever after out of your tiny backyard fruit tree, get it at the fruit stand or farmer’s market instead, and call it a day. Done!
Still love you, little tree! <3