Rummy Peach and Blueberry Cobbler

Rummy Peach and Blueberry Cobbler

I think I have a problem. A peach problem, to be specific. I haven’t polished off a peach in years, and suddenly I can’t stop buying and eating this super friendly fruit. The name “peach” just sounds so happy, doesn’t it! There’s a big problem, though: I’m allergic to peach skins. Eating one or two a week is ok, but if I eat them every day my lips will swell up like I’ve been on a botox bender. Looks good on Angelina Jolie… not on me! So, to satisfy my pining for peaches, I’ve been cooking them up in different recipes all week.

Keepin' it classy with Sailor Jerry πŸ™‚

Did you catch my Blueberry Peaches and Cream muffins?
Or my Peach and Pecan salad?

This time, my love of fresh fruit and my love of rum are slamming together in an oozy, boozy explosion of flavor. I used a dark, spiced rum for the glaze in this recipe. When the alcohol burns off, you’re left with a spicy peach and blueberry filling. Sooo yummy! Slop on some whipped cream or ice cream and you’ve got yourself a melt in your mouth dessert. Or, in my case, a pre-dinner snack AND dessert! That’s right, I’m a rule-breaker. (There’s no way I could have waited, you have to eat cobbler when it’s hot out of the oven no matter what time it is.)

Brainstorming my next peach pitfall!

Oozy Boozy Cobbler

INGREDIENTS:
Filling:
4 fresh peaches: peeled, pitted and sliced
1 cup blueberries
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

Cobbler:
1 cup flour

Pining for Peaches!

1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons of unsalted butter, still cold and cut into wedges

Glaze:
3 tablespoons of spiced rum
2 tablespoons white sugar
1 teaspoon ground cinnamon
4 tablespoons melted butter

PREP:
(Recipe works best in an 8×8 glass dish)
1. Pre-Heat oven to 425 degrees
2. In a large bowl, combine all ingredients in the “filling list” and mix to coat the fruit evenly.
3. Bake filling for about 15 minutes until fruit begins to soften.
4. While the fruit is baking, combine flour, white and brown sugar, baking powder and salt from the “cobbler list.”
5. Use your fingers to mash the cold butter into the dry ingredients. You want the mixture to resemble a course “meal” when it’s done. No loose powder should be in the bowl.
6. Once peaches are done, remove from oven and coat the top of the fruit with your cobbler crumbles.
7. In a small bowl, combine all ingredients in the “glaze list” and drizzle it over your entire cobbler crumble.
8. Bake about 30 minutes until topping is golden brown.
9. Serve with whipped cream or ice cream for a sweet and sinful treat!

FEATURED IN THE GALLERY OF FAVORITES AT:
Premeditated Leftovers

Mixitup

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8 thoughts on “Rummy Peach and Blueberry Cobbler

  1. I can relate to liking something you are allergic to. I am allergic to cinnamon, but I can handle it in small quantities…but I keep the benadryll close just in case. πŸ™‚

    Your cobbler is made of a delicious combination of flavors! April and I are including it in our sweet tooth edition of the Gallery of Favorites tomorrow.

    1. Thanks so much for the love on that. I’ll be sure to check it out!!! Oh my goodness, i don’t think I’ve ever heard of a cinnamon allergy, but that would be the worst. I love cinnamon in all kinds of desserts and coffee drinks!

  2. I can relate to liking something you are allergic to. I am allergic to cinnamon, but I can handle it in small quantities…but I keep the benadryll close just in case. πŸ™‚

    Your cobbler is made of a delicious combination of flavors! April and I are including it in our sweet tooth edition of the Gallery of Favorites tomorrow.

    1. Thanks so much for the love on that. I’ll be sure to check it out!!! Oh my goodness, i don’t think I’ve ever heard of a cinnamon allergy, but that would be the worst. I love cinnamon in all kinds of desserts and coffee drinks!

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