Peach Blueberry Cobbler Crumble Recipe by Leanzism
Cooking Instructions 1 To get the tedious stuff out the way Start by peeling and slicing your peaches. I slice mine thin. Set aside to start prepping pie crust. I made a 7 inch cobbler 2 Cube butter nice and small set aside 3 Mix all dry ingredients for pie crust. Flour salt sugar 4 With your mixer, Add butter and shortening to dry mix then add water 1 tbs at a time 5 Roll into a ball then wrap with plastic 6 Refrigerate for 30 mins 7 That was Easy! Now for the crumble 8 For crumble cube your butter if not done already. Mix together sugars and flour, add the cubed butter then mix until crumble forms. You can do this step with your hands if you want 9 Now your crumble is done! That was even easier than the pie crust right ?! Refrigerate as well 10 Filling time 😌 11 Get your peaches and add the sugars and vanilla mix well. Let this mixture sit a couple mins so it can come together. 12 While that’s making magic preheat your oven 350 F 13 Cut ball in half and roll out that crust 1/4 inch thick on a clean surface and lay it in your sprayed pie/cake pan. I used a silicone cake pan. Poke a few fork holes in it as well. (You will have extra pie crust leftover 1/2 ball) 14 Place in preheated oven for about 10/12 mins. 15 This next step can be done before you roll out your crust 16 In a large sauté pan. Place peaches ONLY in and add heavy cream or milk. Reduce liquid for about 10 15 mins on medium heat. Stir in between time. Peaches should be almost tender. But not quite soft. If you want a thicker mixture add some cornstarch. 1 or 2 tsp should do 17 Now add blueberries. Fold into mixture. Turn off heat If there’s a lot of liquid just strain some out. 18 Get your pre baked crust and fill with peach blueberry mixture. Top that with the pre made crumble 19 Place in oven for 15-20 min or until golden in color. Let cool completely to set. Top with powder sugar ❤️ 1 To get the tedious stuff out the way Start by peeling and slicing your peaches. I slice mine thin. Set aside to start prepping pie crust. I made a 7 inch cobbler 1 To get the tedious stuff out the way Start by peeling and slicing your peaches. I slice mine thin. Set aside to start prepping pie crust. I made a 7 inch cobbler 2 Cube butter nice and small set aside 2 Cube butter nice and small set aside 3 Mix all dry ingredients for pie crust. Flour salt sugar 3 Mix all dry ingredients for pie crust. Flour salt sugar 4 With your mixer, Add butter and shortening to dry mix then add water 1 tbs at a time 4 With your mixer, Add butter and shortening to dry mix then add water 1 tbs at a time 5 Roll into a ball then wrap with plastic 5 Roll into a ball then wrap with plastic 6 Refrigerate for 30 mins 6 Refrigerate for 30 mins 7 That was Easy! Now for the crumble 7 That was Easy! Now for the crumble 8 For crumble cube your butter if not done already. Mix together sugars and flour, add the cubed butter then mix until crumble forms. You can do this step with your hands if you want 8 For crumble cube your butter if not done already. Mix together sugars and flour, add the cubed butter then mix until crumble forms. You can do this step with your hands if you want 9 Now your crumble is done! That was even easier than the pie crust right ?! Refrigerate as well 9 Now your crumble is done! That was even easier than the pie crust right ?! Refrigerate as well 10 Filling time 😌 10 Filling time 😌 11 Get your peaches and add the sugars and vanilla mix well. Let this mixture sit a couple mins so it can come together. 11 Get your peaches and add the sugars and vanilla mix well. Let this mixture sit a couple mins so it can come together. 12 While that’s making magic preheat your oven 350 F 12 While that’s making magic preheat your oven 350 F 13 Cut ball in half and roll out that crust 1/4 inch thick on a clean surface and lay it in your sprayed pie/cake pan. I used a silicone cake pan. Poke a few fork holes in it as well. (You will have extra pie crust leftover 1/2 ball) 13 Cut ball in half and roll out that crust 1/4 inch thick on a clean surface and lay it in your sprayed pie/cake pan. I used a silicone cake pan. Poke a few fork holes in it as well. (You will have extra pie crust leftover 1/2 ball) 14 Place in preheated oven for about 10/12 mins. 14 Place in preheated oven for about 10/12 mins. 15 This next step can be done before you roll out your crust 15 This next step can be done before you roll out your crust 16 In a large sauté pan. Place peaches ONLY in and add heavy cream or milk. Reduce liquid for about 10 15 mins on medium heat. Stir in between time. Peaches should be almost tender. But not quite soft. If you want a thicker mixture add some cornstarch. 1 or 2 tsp should do 16 In a large sauté pan. Place peaches ONLY in and add heavy cream or milk. Reduce liquid for about 10 15 mins on medium heat. Stir in between time. Peaches should be almost tender. But not quite soft. If you want a thicker mixture add some cornstarch. 1 or 2 tsp should do 17 Now add blueberries. Fold into mixture. Turn off heat If there’s a lot of liquid just strain some out. 17 Now add blueberries. Fold into mixture. Turn off heat If there’s a lot of liquid just strain some out. 18 Get your pre baked crust and fill with peach blueberry mixture. Top that with the pre made crumble 18 Get your pre baked crust and fill with peach blueberry mixture. Top that with the pre made crumble 19 Place in oven for 15-20 min or until golden in color. Let cool completely to set. Top with powder sugar ❤️ 19 Place in oven for 15-20 min or until golden in color. Let cool completely to set. 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