As summer fades into fall, I start to think about warm peach berry cobbler for dessert. I don’t quite understand the connection, but it probably goes back to some long forgotten childhood memory of my mother making peach cobbler at this time of year to use up the last of the summer peaches left over from the market.
Fast forward to 2015. Always pressed for time, I’ve adapted this recipe to use frozen fruit instead of fresh. To improve the nutritional profile, I use olive oil in the streusel, instead of butter. This peach berry cobbler makes a delicious dessert which can be put together in just a few minutes, and then popped into the oven to bake while you enjoy the rest of your evening meal.
Peach Berry Cobbler with Oatmeal Streusel Topping (serves 8-10)
- 10 oz. frozen blackberries
- 10 oz. frozen blueberries
- 10 oz. frozen peaches
- 1/4 cup corn starch
- 1/3 cup brown sugar
- 1 Tbsp. lemon zest
- 1/2 cup white whole wheat flour
- 1 cup oatmeal
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 1/4 tsp. salt
1. Preheat oven to 350 degrees F.
2. Spray 9″ round pie plate (or similar) with canola oil.
3. Mix fruit, corn starch, brown sugar and lemon zest in a large bowl.
4. In a separate bowl, mix together all streusel ingredients until combined and they form large crumbles.
5. Place the fruit in the pie plate…
…and top with streusel topping.
6. Bake at 350 degrees F for 45-50 minutes until the fruit is bubbling and the topping is brown.
7. Serve topped with a small scoop of vanilla ice cream, if desired.
Nutrition Information (per serving without ice cream): 240 calories; 7 grams fat; 1 gram saturated fat; 0 mg cholesterol; 70 mg sodium; 45 grams carbohydrates; 5 grams dietary fiber; 3 grams protein (values are approximate).