Peach, Plum, and Blueberry Cobbler

Estee Kafra Estee Kafra
4.0 (1 reviews)

Just reading this recipe conjures up images of a lake with a sandy beach and long summer afternoons. It’s the ultimate summer dessert, in my opinion. This is the recipe my children will hopefully remember when they look back at summers spent with cousins, sprinklers and baseball.

2h 12
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

Prepare the Topping

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Combine all of the ingredients for the topping in a mixing bowl in the order in which they appear, and mix until it comes together.

  3. Let the mixture rest on the counter for 30 minutes.

Prepare the Filling

  1. Combine the plums, peaches and blueberries in a nine-inch square baking dish (a 9×13-inch baking dish is also fine).

  2. Add the sugar, lemon juice, cornstarch and cinnamon, mixing until well combined.

  3. Sprinkle the lemon zest over the top.

  4. Cover the pan tightly with aluminum foil. Bake in the center of the preheated oven for 15 minutes.

  5. Remove from the oven and uncover.

  6. Drop the topping by spoonfuls on top of the fruit. This dish has a rustic look, so don’t worry about making it even.

  7. Bake for 45 minutes or until the top turns golden and the fruit filling is bubbling and lightly thickened.

Notes:
This recipe image was generated using AI.

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1 Comment

Liba •

I used the topping instead of my usual crumble and it was delicious! It baked up like a light cake over the fruit filling - yummy!