Last week, our neighbors came over with a container full of fresh raspberries picked from their garden. We had a few peaches that were very soft and Jeff wanted to make a fruit cobbler but we didn't really have a great recipe. He pulled out a few of our Southern Living Annual Cookbooks and found this Easy Berry Cobbler in the 2010 edition. We took the recipe and doctored it a little with some delicious fresh rather than frozen fruit.
Jeff wasn't sure how it was going to come out because it had such an odd combination of ingredients...mix sugar, flour and 1 egg, then put butter over the mixture. He was convinced this was going to be a disaster, but to our surprise it came out AMAZING! The crust was sweet and crunchy and the fruit was slightly tart, a perfect combination. Put some fresh whipped cream on top and you will think you died and went to heaven...it was that good.
I'm going to have to say, this is definitely the BEST dessert this summer. We hoarded the majority of the ramekins (OK, 4 out of 6) because isn't the rule - whoever makes the dessert, eats the dessert! And at our house, if you don't save a little extra for yourself (in other words, hide what you have), you will not see it past 24 hours.
Before the fresh peaches and raspberries disappear this season, try this dessert. You will find, like us, it's worth hiding.
Easy Berry Cobbler
4 cups of fresh peaches cut into 1 inch slices
1 cup of fresh raspberries
1 tablespoon of lemon juice
1 tablespoon of peach schnapps
1/2 teaspoon of cinnamon
1 large egg
1 cup of sugar
1 cup of all-purpose flour
6 tablespoons of melted butter
Cinnamon Whipped Cream
2 cups of whipping cream
2 teaspoons of sugar
1/4 teaspoon of cinnamon
1/2 teaspoon of vanilla
Preheat oven to 375. Grease 6 (1 cup) ramekins and place on a cookie sheet covered with foil.
Divide peaches and raspberries evenly and place them in the 6 ramekins. Mix the lemon juice, peach schnapps and cinnamon together, sprinkle the peaches and raspberries with this mixture.
Stir together egg, sugar and flour until is resembles coarse meal. Sprinkle over fruit, drizzle butter evenly over the ramekins.
Place into the oven and bake for 35-40 minutes or until lightly browned and bubbly. Let stand for 20 minutes. Enjoy with a dollop of cinnamon whipped cream.