Peach & Blueberry Casserole
Submitted by junebug19607
Peach and blueberry casserole with fresh fruit topped with a buttery, cinnamon-sugar crumble baked golden. A rustic summer cobbler-style dessert using peak-season peaches and berries.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minFresh peaches and blueberries piled into a casserole and topped with a thin, buttery crumble that bakes into a golden, cinnamon-dusted crust. This is summer baking at its simplest and best.
Blanching the peaches makes peeling effortless. A quick dip in boiling water loosens the skin so it slides right off with your fingers. The ice bath stops the cooking immediately so the flesh stays firm for slicing into wedges.
The topping is deliberately thin and uneven. It’s not a thick cake layer. Think of it as a crumbly biscuit blanket scattered over the fruit, with spots where the bubbling juice breaks through during baking.
Pro Tips
- Position the oven rack in the upper third of the oven. The higher placement browns the topping before the fruit overcooks.
- Don’t overmix the topping once the dry ingredients absorb the egg. A few dry streaks are fine and make the texture lighter.
- The two-temperature bake sets the crumble at a lower heat first, then crisps and browns it at a higher temperature.
- Assemble ahead and refrigerate, then let it come to room temperature for 30 minutes before baking.
Variations
- Swap blueberries for raspberries or sliced strawberries for a different berry pairing.
- Add a tablespoon of bourbon to the fruit layer for a boozy Southern-style cobbler.
- Serve warm with a scoop of vanilla ice cream or a pour of cold heavy cream.
Ingredients
Directions
This must be baked high in the oven.
Adjust oven rack to ⅓ of way down and preheat oven to 375℉ (190℃).
You will need shallow 2 qt casserole, butter it and set aside.
Blanche peaches in boiling water (15 seconds if ripe)longer if not quite ripe.
Peaches are done if you can push your thumb across the surface and skin wrinkles.
Place in bowl of ice water, then peel with fingers.
Return partially peeled peaches to boiling water if necessary.
Slice into wedges.
Wash and drain berries and set aside.
Place peaches in casserole, cover with berries.
Sprinkle with 2 tablespoon sugar (reserve the remaining ¾ cup and 1 Tbsp).
In mixing bowl, sift together flour, ¾ cup sugar, baking powder and salt.
Add unbeaten egg.
Beat with fork, then switch to pastry blender.
(You may use food processor).
Mix until well combined (all dry ingredients incorporated and then do not mix any more).
With large spoon, sprinkle topping evenly over berries, should be a thin, uneven layer (not too thick in any one place).
Drizzle melted butter over topiing.
Mix the cinnamon with the remaining 1 tablespoon sugar and sprinkle over the top.
Bake uncovered for 15 minutes.
Then increase the temperature to 400℉ (200℃) and bake 12 to 15 minutes more until topping is lightly browned.
May be prepared ahead of time, refrigerate it and let it stand at room temperature for about half an hour and bake while eating dinner.
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