Seasonal Fruit Cobbler

Peach and Raspberry (this time)

Peeling the peaches is a little time consuming, but well worth it!

I really recommend blanching the peaches (nectarines, apricots, whatever) in boiling water for about 30 seconds. This will make peeling them SO much easier!

Peel 4-5 lbs of fruit

Ingredients:

Fruit Filling:

4-5 lbs of seasonal fruit (rhubarb in Spring, apricots in Summer, berries in Fall, apple and pear in the Winter)

1 orange zest

1/2 cup sugar (brown, coconut, raw, mix and match)

2 T cornstarch

pint of berries (if using stone fruit)

Crumble Topping:

1 1/2 cups flour (I use gluten free)

1 cup sugar (brown works nicely)

1/4 t salt

1 cup oats

1/2 lb cold butter, cubed (I use vegan Earth Balance)

Preheat 350

bring a large pot of water to a boil

Butter casserole dish

Immerse the fruit into the boiling water for 30 seconds (can do this in batches, let cool before peeling)

Meanwhile make the crumble topping by combing all ingredients into a mixer and pulsing until it forms a thick/crumbly/pea consistency. Set aside.

Back to the fruit…

Peel and chop the fruit

Combine with the remaining ingredients in a large bowl

Mix well and let sit for a few minutes

Pour into a greased baking pan

Evenly sprinkle the topping over the fruit

Bake for about 1 hour

allow to cool and set a bit before digging in

ready for the best part- the buttery crumble!