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July 31, 2013

Celebrate National Peach Month with Cooking Light’s Blueberry-Peach Cobbler

Cooking Light's Blueberry-Peach Cobbler RecipeAugust is National Peach Month, so to celebrate, we’re recommending Cooking Light’s Blueberry-Peach Cobbler that combines two of summer’s freshest fruits in a delicious way!

If you’ve been reading this season’s food and cooking magazines or taking notice of the produce aisles at the supermarket, then it’s no surprise the plethora of peach recipes and market specials on the stone fruit are heralding the start of National Peach Month in August.

Three years ago about this time, I made a Blueberry-Peach Cobbler from Cooking Light magazine. But in the midst of another cooking/baking-related project, I cut the recipe in half, then in half again so as not to have an embarrassment of sweet riches to either consume myself or add to the growing queue to share with others.

The end result was good, but I couldn’t help but wonder if I hadn’t compromised the recipe too much. For a year after the first attempt, I’d been meaning to revisit this Blueberry-Peach Cobbler, but it took nearly 12 months to get around to it.

Then again, it wouldn’t be the same without fresh peaches and blueberries, so I’d like to think I was at least partially handcuffed by the seasons.

Personally, I think a good peach cobbler can stand alone on its own merits, but the addition of vanilla ice cream can mask a less-than-stellar one. Where a “typical” peach cobbler recipe gets a little kick from the addition of cinnamon, Cooking Light‘s gets its something extra from lemon juice and brown sugar.

Once the peaches are sliced, they are drizzled with freshly squeezed lemon juice; this adds an unusual citrusy vibrance to both fruits that enhances their sweetness as well. The pastry crust, which tends to get overpowered by the fruit if the recipe is cut too drastically, gets sweetened with a sprinkling of light brown sugar (an acceptable substitute for the turbinado sugar the recipe calls for).

Overall, making the full recipe is a wise move. The taste of the fruits doesn’t get lost if the recipe is cut, but the amount of the pastry topping seems to be reduced too much in comparison, which is after all an important piece of the pie, er, cobbler.

And this recipe is an excellent choice for enjoying two delicious options from the season’s bounty.



About the Author

Michelle Ryan
Michelle Ryan
Michelle Ryan is obsessed with good food, great shoes and Alabama football way down South in Savannah, Georgia. She hasn’t met a kitchen gadget she hasn’t at least thought about buying (trying them is another story) and devotes her time to Bikram Yoga, baking and trying to overcome long-held finicky eating habits.