My recent habit is to consume before I manage to snap a picture, like with the banana bread. To my defense, I used the camera battery up on my darling little girl and promptly forgot to charge it.
Yesterday it felt more like fall around here since it rained and stayed in the low 70s. I joyfully made a large pot of chili (my first of the season), corn bread muffins, and a light side salad. And for dessert…this wonderful cobbler for me and my love. Something about the change in the seasons gives us a fresh start and zest for life. No matter where I am I always cherish the delights a new season brings, and fall happens to be my favorite!
Nothing is cozier than smelling the wonderful fragrances of baking fruit and sweet cinnamon!
Peach n’ Blueberry Cobbler
2 ripe peaches peeled and sliced
1 cup frozen blueberries
1 tbs Better Batter Flour
2 tbs brown sugar (or more if your fruit is tart)
Topping:
1/3 cup Better Batter GF flour
1/3 cup GF quick cooking oats (I use McCann’s)
couple dashes cinnamon
3 tbs butter flavored crisco
1/4 tsp baking powder
2 tbs sugar
Combine the fruit and sprinkle the flour and sugar over the fruit. Stir gently to coat.
Next, in another bowl combine flour and oats along with cinnamon, sugar and baking powder. Mix and cut in Crisco until it resembles coarse crumbs.
Now for this next step I assembled the cobbler in two 4 in sized ramekins. (Since it makes a lovely to servings for you and a friend!). I just divided the fruit up and sprinkled the topping on top. Voila! You are done!
Bake in a 400 degree oven for 15-20 minutes or until nice and golden on top!
