A peach berry cobbler is one of my favorite desserts, especially during the summer when the fruit is at peak ripeness. This cobbler combines a variety of summer fruits, and the natural sugars from the soft, ripe fruit provide just the right amount of sweetness.
Baking it in a cast-iron skillet makes serving a breeze at any barbecue. With plenty of summer left, you'll want to make this delicious treat before the season bids farewell.
For Topping:
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 cup flour
3/4 cup rolled quick oats
1/4 cup chopped pecans or walnuts
1/2 cup melted butter
Mix all sugars, flour, oats, and nuts. Pour in butter and mix until the topping looks like wet sand. Do not over-mix; the topping should have a lumpy consistency.
For the Filling:
4 cups Fresh Peaches- sliced and chopped into 1/2 inch pieces.
2 pints of Fresh Blueberries or mixed berries
1 loaf of pound cake, sliced thin
1/3 cup water or *simple syrup
Preheat a 375-degree oven.
Grease small individual ramekins, or a 9-inch ovenproof casserole, or better for baking and serving, a 12-inch cast iron skillet. Line the bottom of the pan with sliced pound cake. Add peaches, blueberries, and simple syrup. Top with a generous amount of crumb topping. Bake for 35 to 45 minutes or until the crumb topping is crisp and light brown.
Serve warm, topped with powdered sugar, whipped cream, or ice cream.
*To make simple syrup:
1 cup of water
2 cups of sugar
1 orange, cut into quarters
Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.
