Rustic blueberry and peach cobbler with oatmeal crust
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| 1¼ | cup | Light brown sugar; (packed) |
| 2 | tablespoons | Cornstarch |
| ½ | teaspoon | Salt |
| 1¼ | teaspoon | Cinnamon |
| ¾ | teaspoon | Nutmeg |
| 1 | pinch | Black pepper |
| 2 | cups | Fresh blueberries; washed and stemmed |
| 2 | pounds | Peaches; peeled, pitted, and |
| ; cut into wedges | ||
| ; (about 3 cups) | ||
| ½ | cup | Flour |
| 1 | cup | Oatmeal |
| ½ | Stick butter; cut into small | |
| ; pieces | ||
| 1 | Unbaked 9 inch pie crust | |
| 2 | cups | Sweetened whipped cream |
| 8 | Sprigs fresh mint | |
| Shaker of powdered sugar | ||
Directions
FILLING
FINISH
1. Preheat oven to 350 degrees F. In a sauce pan, combine 1½ cups of water, ¾ cup of brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, ½ teaspoon of grated nutmeg, and pepper, whisk until smooth.
2. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from heat.
3. Place blueberries and peaches in a mixing bowl and pour the syrup over the fruit. Toss well and cool for 10 minutes.
4. In a mixing bowl, combine the remaining ½ cup brown sugar, remaining ¼ teaspoon cinnamon, remaining ¼ teaspoon of nutmeg, ½ cup of flour, 1 cup of oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.
5. Pour the fruit mixture into the prepared pie shell. Sprinkle the topping over the top of the fruit filling. Bake for 1 hour, or until the crust is golden. Remove the pie from the oven and cool for 15 minutes before slicing.
6. Slice and serve warm. Garnish with sweetened whipped cream, fresh mint, and powdered sugar.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.