If you had to pick one favorite summer fruit what would it be?
It's tough for me... I love strawberries, raspberries, and blackberries a lot. But what I really really get excited over is peaches. Peaches and maybe blueberries as well.
We have this great market in Alton, NH called Fiddlehead Farm Market Place. They ship fresh baked breads and pastries in from Boston, fresh cut meat from the Meat House, and freshly caught seafood from Portsmouth. As tempting as all those fine things are what I always go there for is the produce. I'm not sure how they do it but they run the BEST sales on fruit. Peaches .75$/lb! Seriously... they are 1.99 at the grocery store and if you are lucky enough to find native NH peaches at an orchard or farm stand they are 2-3$/lb.
I stocked up this week. Get ready for a boat load of peach recipes coming your way!
One of my favorite desserts is a peach cobbler topped with some whipped cream or vanilla ice cream. But I feel like when I make a big dessert like that it tends to go to waste with my husband and I. So this time around I wanted to make a hand held cobbler so it would be more kid friendly and I could "gift" away the leftovers!
I recently was browsing cobbler recipes on Pinterest and saw this recipe from my friend Regan's blog for Blueberry Cobbler Bars. Regan and I met at KAF's Blog and Bake back in June. I instantly liked her and have since become a big fan of her blog.... as well as her food photography website Healthy Aperture. I just KNEW her bars would be fabulous and needed to try them asap!
I made a few small adaptions biggest being that I subbed half her berries for peaches. My husband, who hates cooked fruit... or so he says ;) raved about these cobbler bars as did my mother. They were everything that a fruit cobbler should be, but hand held!
Blueberry Peach Cobbler Bars
(Recipe adapted from The Professional Palate)
2/3 cup brown sugar divided
1 1/2 cups flour
1/4 tsp salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 stick of cold unsalted butter (1/2 cup)
1 lemon zested and juiced
1 cup fresh blueberries
1 cup chopped peaches (skins on pit removed) should be about 2 small peaches
2 tablespoons all-purpose flour
Preheat oven to 400.
In a bowl combine baking powder, flour, cinnamon, half your brown sugar, salt and butter together. Working with your fingers or a pastry blender until it is crumbly.
Mix in your egg.
Divide in two. Pressing half on the bottom of a greased 8x8 baking dish. Bake for 5 minutes and remove from oven. Turn oven down to 375.
Meanwhile in a separate bowl toss remaining sugar, lemon juice, zest, 1 tbs flour, and fruit.
Spread over the top of the baked crust.
Sprinkle with remaining crust "dough" bake for 30 minutes.
Allow to cool for about 15 minutes before slicing. I enjoy mine warm.
Recipe yields about 6-9 bars.