Peach Blackberry Cobbler & Crisp

Fruit Filling
(this is enough for a 9x13" pan. I only used a quarter of the recipe to fill 2 small ramekins)
- 4 C peaches, large dice (if you cut up peaches too small, they will disentigrate when baking)
- 1 1/2 C blackberries
- 1/8 C honey
- 1/8 C maple syrup
- 1 tbsp lemon juice
- 1-2 tbsp quick tapioca (depending on juiciness of fruit)
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp almond extract
- dash of salt

I prepared the topping as written, but quartered the recipe. I did add just a 1/8 tsp of cinnamon for a little spice. The mini cobbler only took 22 minutes to finish in the oven at 375 degrees.

I was a little worried by the initial feedback about this recipe, but I really enjoyed the final product! I thought the topping had a nice flakey, crunchy biscuit texture and I didn't think it was too doughy or bland. I think of cobbler toppings as a vehicle to highlight the fruit, so I'm glad that it didn't overwhelm the delicious peach and blackberry filling. Also, perhaps it's a function of the topping, but I also liked that the blackberries held their shape and didn't disentigrate (it was a whole diffent story on the on below).

Fruit Crisp Topping (makes enough to top a 9x13" pan)

- 6 tbsp butter
- 1/2 C flour
- 1 C quick oats
- 3/4 C brown sugar
- 1 tsp cinnamon
- dash of salt
- 1/2 C sliced almonds

Combine the dry ingredients, then using your fingers incorporate int the butter. Do not overmix, as the mixture should have a crumbly texture. Crumble on top of fruit filling. The mini-crisp took 22 minutes to bake at 375 degrees.

I loved the texture of the crunchy topping with the warm syrupy fruit underneath. Unlike the cobbler, the blackberries kinda exploded and disentigrated into the peaches, creating a reddish pink filling. Tastewise, the fruit was just as flavorful.

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Peach Blackberry Cobbler & Crisp  Peach Blackberry Cobbler & Crisp Reviewed by thomas on 02:02 Rating: 5

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