Easy Stovetop Peach Cobbler + Blackberry Sauce
+ Cider Donut & Granola Crumble

To kick off the long weekend, the only thing I could think of was Fall, yes I know, too soon. But the weather has cooled off here in New England, and I am not complaining. I love baking and slow cooking stews to welcome the coziness back into my life, just as much as I love the summers with it’s endless blue skies and the moody Atlantic at our doorstep. The beauty of the North East is it’s four seasons, and this weekend’s recipe is a celebration of that change, transitioning us into the next beautiful month.

The peaches are at their ripest and will be gone soon, the berries are almost at the end of their season and the cider donuts have started popping up. This recipe keeps it simple, letting the ingredients shine and you can enjoy this with any fruit as you go further into the fall.

This week, Kelly’s Farm had the juiciest peaches, a great way to use those fragile beauties quickly. Farmer Dave had some plump and dark blackberries – tart and sweet. The Roasted Granola’s original flavored granola with almonds and cranberries, and Charlton Orchards’ cider donuts were the pièce de résistance.

A crumble match made in heaven!!

If you’re making this at home, you could always do this in the oven with the peaches and the crumb, reserving the blackberry sauce for serving. Bake until the peaches are fork tender and the crumb is toasted. Don’t forget to add some corn flour to the peaches, it will help thicken the juices quicker and not make a runny desert.

Makes Approx. – 3-4 cups

5 large peaches
½ pint of blackberries
1½ cup of crumbled cider donuts
1 cup granola
½ tsp. ground cinnamon
5 tbsp. maple syrup or honey
1 tbsp. rough chopped basil leaves

Peaches:

1. Wash and cut the peaches, remove the stones and chop into small pieces
2. Place the peaches in a sauce pan on medium heat and stir – you can go all the way to reduce the water content, will take about 40-50 minutes. At the market, I stopped in about 30 minutes and the syrup thickened as it cooled, which worked out fine
3. Add the basil, ¼ tsp. of cinnamon and 2 tbsp. of the maple syrup towards the end of the cooking process to preserve their flavors and it will cook sugar liquids down quickly

Blackberry Sauce:

4. Wash remove any stems from the blackberries and place them in a small pan
5. Add the 3 tbsp. of maple syrup and let it reduce into a jam-like consistency while mashing the berries with the whisk – this took about 15-20 minutes
6. Remove from the heat and let it cool, it will thicken as it cools

Crumble:



7. Roughly chop the granola and cider donuts into small pieces, the size of a pea crumb
8. Mix the two in a bowl with ¼ tsp. of cinnamon powder and break any larger crumbs into smaller pieces

Serve warm or cold if outdoors, with some fresh whipped cream or ice cream.

After you’ve tried this, tell me if there’s any other way to celebrate the end of one season into another.

Follow the Fork!