Summer Fruit Cobbler

I love the summer fruits – who doesn’t?  Peaches, nectarines, cherries, apricots, berries.  They are lovely eaten plain or with yogurt or baked as desserts.  Here’s a lovely recipe that uses some of the best summer fruits.

Peach and Cherry Cobbler with Pecan Streusel and Brown Sugar Whipped Cream

For fruit filling:

  • 2 lbs fresh peaches
  • 1 lb fresh sweet cherries
  • 1/2 cup flour (I like to use white whole wheat)
  • 2 tsp vanilla extract
  • (up to 1/4 cup brown sugar, if fruit is not sweet)

For streusel:

  • 1/2 cup butter, softened to room temperature
  • 1 cup flour (again, white whole wheat is great)
  • 1 cup chopped pecans
  • 3/4 cup brown sugar
  • 2 Tbs vanilla extract
  • 2 tsp salt (use granulated, not kosher)

For whipped cream:

  • 1 pint heavy whipping cream
  • 1/4 cup brown sugar

If the peaches are easy to peel, peel them.  If not, carefully rub the peaches to remove as much of the fuzz as possible.  Cut each peach off the pit into 8 slices.  Pit the cherries.  Toss the flour and vanilla with the fruit.  Put into a deep baking dish.  In another bowl mix all the streusel ingredients to the texture of fine crumbs (you can do this using your fingers or a mixer.)  Put the streusel evenly over the top of the fruit, making sure there are no naked spots.  Bake at 325 until the streusel starts to brown and the fruit is bubbly.  If the streusel gets too brown, cover lightly with foil until the fruit is cooked.  Whip the cream with the brown sugar until you get soft peaks.  Serve warm cobbler with whipped cream.  Eat the leftovers for breakfast.  Top with ice cream.  Enjoy.

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