When your husband is away on a weekend long Bachelor party and brings home a giant economy sized bag of limes; what do you do with them?! Make Lime Bars!!! I am a sucker for lemon bars but have never made the Lime version of […]
Month: September 2017
This recipe is amazing.
I’m not sure if it was the tartness of the blackberries or the sweetness of the peaches OR the Pecan streusel topping, BUT this stuff was SO good!!
Especially with a few scoops of vanilla bean ice cream. And I am not the biggest ice cream fan(sacrilege, I know!)
Our initial intent was to recreate our failed peach cobbler recipe.
Peaches are in season and on sale here in the Hudson Valley so why not?
Upon further investigation of all sorts of cobbler recipes, I came upon this one from Southern Living.
My Mother had just ordered a bunch of pecans from Texas AND, she and Evie had picked a whole boatload of blackberries from their bushes the morning earlier.
It was Destiny, I tell you!!
So after a long day of procrastinating, Evie and I decided it was time to make that “cobbler” (at 7 O’clock at night haha)
Even though Southern Living says its a cobbler, it came out more as a crisp to me.
A delicious, juicy crisp.
More on that later.
Onto the baking!!
First up, we made our streusel topping.
Chopped up the pecans from Texas, way more delicious than bought here in our stores! But that’s just my opinion, and I’m biased 😉
By the way, how do you pronounce “Pecan”? I’m in the “puh-con” category. Some people say “pee-can”
Either way, they’re so good!
We were quick to mix everything together so we were out of order in adding the ingredients.
If you have ever made anything with a toddler, arguing about which comes next in the simple crisp topping recipe was something I chose not to do!
Mix up until everything is incorporated and resembles a “crumble”
We set that aside and started peeling our peaches.
But this time we were gonna “blanche” them first.
I’ve never actually blanched a peach in order to easily peel them before. I thought 7 o’clock at night might be a good time to learn LOL
They actually turned out great. Although, I think I might have boiled them a bit too long.
Wash your peaches and score an “X” on the bottom of each peach. This is going to help you peel them later.
Meanwhile, set a pot of water to boil(large enough to fit 2-3 good sized peaches)
Also set out a bowl of ice water to fit 2-3 peaches.
Once the water is boiling, drop the peaches gently into the water. Boil for about 45 seconds to one minute depending on the ripeness of your peaches.
Remove carefully with a spider or slotted spoon and quickly set them into their water bath.
Once all of the peaches are blanched and cooled, you can begin to peel them.
Starting at the “X” we had made before blanching really made the process of pulling off the skin a lot easier.
They are definitely sticky and slippery so make sure you have a towel to wipe your hands!
As you can see, the skin comes off quite easily. The only thing I was concerned about was the mess they made!!
We then sliced up our peaches, put them into the pot with other ingredients for the filling and cooked them on the stove. Cook them about 7 minutes until the filling begins to thicken.
Rinse your blackberries while the peach filling is cooking.
Once the peach mixture has thickened, remove from heat and stir in the blackberries.
Spread the mixture into a 9×9 inch square pan.
Then top with your pecan streusel. I found it made quite a bit more than I thought it needed. I’m not sure if this was because we mixed the ingredients differently early on or there was just a lot!
Bake in the oven at 375 degrees for 35 minutes.
I would also put a cookie sheet under the pan to catch any of the overflowing juices.
It may have been my pan or the fact that I probably added more blackberries than the recipe called for, but mine definitely overflowed while baking a little bit.
This was so seriously good. Especially with ice cream!
It had a nice balance of tartness to sweetness and the vanilla ice cream helped it stand out even more!
I wouldn’t call this a “Cobbler” though, definitely more of a crisp. Or I like my cobblers more bread-y than this one.
Either way, this is a winner in my book!!!