End of summer fruits around here have been beyond delicious. I had to take advantage of the plump blueberries and juicy peaches with a simple cobbler crisp recipe. I call this a “dump cake” since it takes very little effort and the ingredients just pop in a pan to bake. As we are having a late summer heatwave, this was a great option to not leave me stuck in a hot kitchen all day. My sister crafted this version of an old classic for an evening dinner on the patio. See full recipe below.
Ingredients
3c flour
1c white sugar
1c brown sugar
2 sticks + 5 tbsp butter
1.5c oats
3 tsp cinnamon
1/2 tsp salt
3tbsp cornstarch
8c peaches & blueberries
Directions
Heat oven to 325
Prepare 9×12 pan with light coat of cooking spray
Peel and slice ripe peaches
Combine pears, blueberries, and corn starch in large bowl
Pour fruit into prepared pan and pre-bake for 15 minutes
While fruit is pre-baking, combine flour, white sugar, brown sugar, butter, oats, cinnamon, and salt in food processor. Pulse until mixed (small chunks with still be visible)
Remove fruit from oven and top with crumble
Bake for 1 hour and 30 minutes, or until crumble is browned & fruit is bubbling
Top with vanilla ice cream and indulge
