Next time someone asks you to bring dessert to a party, you should think about making this peach crisp. All you need are a few simple ingredients and a good cast iron pan.
The blueberries and peaches are just arriving in the markets now. They are sweet and ready to be mixed with a little sugar, spices, and lemon juice. The crispy topping is my favorite and I love to load it up on top of the fruit. Make sure to buy some vanilla ice cream, because it will make the crisp that much more delicious.
1 Cup flour
½ Cup of Old Fashioned Rolled Oats, not quick cooking oats
1 Cup plus 2 Tablespoons Brown Sugar
1 Teaspoon cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Salt
10 Tablespoons Butter, Cold, cut into pieces
1 1/2 Cups Chopped Walnuts, toasted, Optional
10 Peaches, Peeled, pitted, Cut halves into 3 wedges
1 Pint Blueberries
2 Tablespoons Lemon Juice
1/2 Cup White Sugar
2 Teaspoons Corn Starch
1 pinch of salt
Pre-heat the oven to 375
Place the flour, oats, sugar, salt and spices in a food processor and pulse a few times. Add the butter and pulse around 10 times until the mixture looks like dry sand with a few small lumps of butter. Add the nuts and process for a few 1 second pulses. Refrigerate for 30 minutes before baking.
Cut the peach slices around the pit . Slice them into 1 inch segments. Place them in a bowl with the blueberries, lemon juice, sugar, corn starch, and salt. Toss them gently and place them in a cast iron pan or in a baking dish.
3. Add the topping to the peaches and bake for 40-45 minutes. The topping should be golden brown and the peach mixture should be bubbling.
4. Serve the cobbler with Vanilla Ice Cream.
To Make Ahead: This can be made the day of and should be kept at room temprature and not refridgerated. To serve warm, place it in the oven for about 20 minutes at 350 degrees.