A peach berry cobbler is one of my favorite desserts using a combination of summer fruits. This cobbler is a must during late summer when the fruit is at the perfect level of natural ripeness. The natural sugars from the soft fruit provide excellent sweetness. And making the cobbler in a cast iron skillet makes it easy to serve during a Labor Day BBQ for the last hurrah! Wait, summer isn't over. Let's just call this a Late Summer Cobbler.
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 Fresh Blueberries or mixed berries
1 loaf 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, whip 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.
