Continuing with the summer produce theme I’ve had going on lately…
I almost didn’t make this a couple weeks ago. We stayed late on the beach and when we got in, I still had to get supper prepped and ready. I thought this dessert was too much to handle at the time, but I got a sad look from Matt when I said I was going to hold off til the next night. So I persevered, and I am so glad that I did. It was not only quick and easy, but delicious and completely perfect for summertime. Don’t leave off the mascarpone cream.
Peach & Blueberry Cobbler with Pecan Streusel.
via Southern Living
3/4 cup firmly packed light brown sugar
1/2 cup butter, melted
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 cup coarsely chopped pecans
4 cups peeled and sliced fresh peaches (about 4 large)
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1 pint of fresh blueberries
Prepare Streusel: Stir together first 3 ingredients in a large bowl; add flour and pecans, and stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.
Meanwhile, prepare Filling: Preheat oven to 375°. Stir together peaches and next 3 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and boil, stirring occasionally, 6 to 7 minutes or until juices have thickened. Remove from heat, and stir in blueberries.
Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot peach mixture.
Bake at 375° for 30 to 35 minutes or until bubbly and golden brown.
via Southern Living
1 (8-oz.) container mascarpone cheese
1/3 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
Whisk together mascarpone cheese, cream, sugar, and vanilla until blended.
(Do not use an electric mixer.)
The mascarpone cream is not overly sweet, and is a delicious addition to the sweetness of the peaches and berries. I need to get my act together, and make this again before the peaches run out!
I’m going to be so sad when fall rolls around,