A succulent steak with a southwest flair is sure to wow the crowd! Serve with lettuce, guacamole, pico de gallo, and soft flour tortillas.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 1 to 2 – quart casserole dish |
Ingredients
- 2 cups huckleberries
- 3 cups sliced peaches
- ¼ cup cornstarch
- ⅔ cup white sugar
- 2 tablespoons butter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ cup white sugar
- ¼ teaspoon salt
- ¼ cup rolled oats
- 1 teaspoon grated lemon zest
- ¼ teaspoon ground cinnamon
- ¼ cup butter
- ½ cup milk
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- If you’re using frozen fruit, thaw and drain it before proceeding. Combine fruit in an ungreased 2-quart casserole dish. Mix the cornstarch and 2/3 cup sugar, and toss with fruit mixture. Dot with 2 tablespoons butter and set aside.
- Sift the flour, baking powder, sugar, and salt into a bowl. Stir in the oats, lemon zest, and cinnamon. Cut in 1/4 cup butter until it’s the size of small peas. Stir in milk to form a stiff batter. Spoon dollops of cobbler batter over the fruit in the casserole dish; the batter may not entirely cover the fruit.
- Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes. Allow to cool about 15 minutes. Serve warm.
Nutrition Facts
| Calories | 385 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 314 mg |
| Sugars | 41 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I love the combination of peaches and blueberries. But the dough was too bland. I’d much prefer a crumble to a cobbler.
I made this and it turned out really good. The topping was crispy on top. The filling wasn’t soupy at all even though I used thawed out frozen peached from my freezer. I used blueberries- just 1 cup to 4 cups peaches. I used lemon juice on hand.
Wow! Really delicious! The lemon flavor is really quite delightful. (Made it as directed except inadvertently ended up adding more oats.)
Recently made this recipe and got a rave review at a women’s luncheon. I doubled the recipe and discovered that I was out of Hucks and Oats so I substituted blueberries and sliced almonds. I also doubled the cinnamon. Let your peaches sit in the strainer while you make the topping and you will get a very nice bake, I only added 5 minutes and used a large glass pyrex at the suggested 400. So lovely and delicious it stayed warm for 3 hours.
Easy to make and it taste amazing!
07.27.17 ~ Not having huckleberries, I subbed blueberries like the submitter suggested. I halved the recipe and served it warm with vanilla ice cream. A nice ending to a dinner of ‘BLT’, ‘Cucumber Sunomono’ and ‘Fast, Fresh Grape Tomato Salad’ all recipes from AR.
Way too much sugar in fruit and in topping; too much topping. Halve the sugar in both parts and cut the topping in half to get a better fruit to topping ratio.
Delicious; friends asked me to make it again!
Everyone loved it. I made a few changes. We have peach trees and berry bushes so I bumped up the fruit about 50%. Instead of cinnamon I added ginger and cardamom to the topping.
Made this with the changes suggested (including blueberries and Splenda). It was a two-thumbs-up hit with my husband and our dinner guests! Will definitely make this again.
I made this but used the tips provided by Ghanima in the reviews. It is excellent. This will be my go to peach cobbler recipe.
Fabulous flavor! Definitely saving this recipe to my favorites!
Substituted blueberries for the huckleberries and honey for the sugar and was glad I did. If I would have used the sugar I would have eaten this all day and nothing else. As it was I had a hard time. Will definitely make again, Fantastic.
Advice on how to avoid a soggy cobler -> Its amazing ! I used my own frozen huckleberries i picked myself ! I had a ton of left over juice in the pan tho. And i definately didnt want a soggy cobbler. So i used a syringe to get all the juices out, I then proceeded to use the extra juices and hucks to make a sauce topping ( which freakung rocked btw) and i hand made some whipped cream to go with it as well. This recipe is a winner with minor changes and additions.
I used fresh peaches and blueberries and it was fantastic! My family loved it and gobbled it all up! I did increase the sugar with the fruit mixture because I knew my peaches were not super sweet and I used more than 3 cups of peaches.
Excellent recipe! I used a combination of ripe peaches of 3 different types and half huckleberries and half blueberries and it was delicious. I also add lemon juice to the fruit mixture and zest to the filling and the crumble.
Yummy, and not difficult. I substituted frozen blackberries for the huckleberries, and I liked the additional tartness. I made this in a solar oven for a solar cooking class and everyone raved.
Yummy, and not difficult. I substituted frozen blackberries for the huckleberries, and I liked the additional tartness. I made this in a solar oven for a solar cooking class and everyone raved.
This was delicious and came out perfect. The only change I made was using 1 cup of frozen blueberries (threw them in frozen) and 4 cups of sliced peaches. Topped with whipped cream, it was a nice finish to our dinner.
Excellent recipe modified. I used six fresh, ripe peaches, and 1 cup blueberries instead of huckleberries. Additional mods: 1) Added 1/4 tsp. cinnamon and 1/8 tsp. nutmeg to fruit mixture; 2) increased topping by one half; 3) to topping added 1/8 tsp. nutmeg and 1/8 tsp. cardamom; 4) substituted buttermilk for milk. As mentioned by others, the fruit mixture does end with more liquid than typical, however, with the increase in topping it evens out. Delicious and will make again:)
This was good, but it was a little wetter than I would have liked. I did used frozen peaches, but they were very well drained before putting the cobbler together. I used blueberries as suggested since huckleberries don’t seem to be available in my area. This is a very tasty dessert served with vanilla ice cream.