Prep 20 mins
Cook 50 mins
Recipe from Fine Cooking Magazine. Great way to use up summer berries! This recipe yields a smaller amount than the average cobbler recipe, so it is great for small gatherings....
- 56.69 g unsalted butter, softened, more for the pan
- 85.04 g all-purpose flour
- 118.29 ml packed light brown sugar
- 2.46 ml ground cinnamon
- 1.23 ml table salt
- 158.51 ml coarsely chopped pecans
- 709.77 ml about 1 lb. room-temperature blueberries, washed and drained on paper towels
- 3 medium peaches, halved, pitted, and sliced 1/2 inch thick (about 1 lb.)
- 59.14 ml granulated sugar
- 44.37 ml cornstarch
- 1.23 ml freshly ground nutmeg
- Position a rack in the center of the oven and heat the oven to 375°F Lightly butter a 9-inch square metal or ceramic baking pan.
- In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 teaspoons of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.
- In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 teaspoons salt and toss this mixture with the fruit.
- Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.
This is wonderful. For the two of us I cut the recipe in half and it made four good size servings. I also used this recipe and substituted blackberries for the blueberries. It too was excellent. You can't go wrong with this recipe and it is so easy and quick to put together.