The fruit cobbler we served at Tuesday Lunch was, indeed, a little slice of heaven. Not only is the recipe fantastic, but we were able to use fresh, organic peaches and blueberries brought to us by our friend, Farmer Steven. Try this one at home with the fresh stuff, if you can. And don’t forget to indulge in a little dollop of homemade whipped cream on top! Beam Me Up, Scotty…
- ½ cup plus 1 tablespoon butter, unsalted, divided
- 6 fresh peaches, pitted, peeled, sliced
- 1 cup fresh blueberries
- ½ cup sugar
- ¼ cup lemon juice, freshly squeezed
- 2 teaspoons lime zest, freshly grated
- ¼ cup brown sugar, firmly packed
- 3.4 cup all-purpose flour
- 1 ½ cups granola, good quality
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Preheat the oven to 350 degrees. Use a paper towel to rub 1 tablespoon of the butter over the inside of a 1 1/2 –quart glass baking dish. Place the peaches and blueberries into the baking dish. Sprinkle the sugar over the fruit, drizzle the lemon juice over the fruit, and sprinkle the lime zest over all. Set aside.
In a large mixing bowl, add the brown sugar, flour, granola, cinnamon, nutmeg, and salt. Stir to combine. Cut the remaining 1.2 cup of butter into 1/4-inch-thick slices. Use a pasty cutter (or your hands) to rub the butter into the mixture until it resembles a coarse meal.
Spread the topping evenly over the fruit and place in the oven to bake for 30 to 35 minutes or until the topping is golden brown and the fruit is tender. Serve warm.
Makes 4 to 6 servings