Our stores are starting to get this summer’s fresh peach crop in stock, so I picked up a few and made my Peach Blueberry Basil Cobbler. Not only are the fresh peaches and blueberries wonderfully complimentary flavors, the basil adds an additional, very unexpected, layer that takes a humble cobbled dessert to something much more interesting.
I absolutely love fresh herbs. I’ve planted an herb garden for years and years.
Some years it’s just a few pots on the back deck and other years it’s a full-blown plot of land. This year we opted for the few pots on the back deck.
Those few pots have supplied us with more basil, dill, oregano, marjoram, and thyme than we could ever possibly use. Time to freeze some for the winter!
One of my favorite and less usual ways to use herbs is in desserts, especially fruit desserts. Several years ago I made a delicious Apricot Thyme Galette and an incredibly delicious Pineapple Blueberry Basil Galette. Both great examples of combining herbs with fruit.
I hope you’ll try this cobbler and be inspired to use fresh herbs in your desserts as well.
How to Make Peach Blueberry Basil Cobbler
Place the peach slices and blueberries in a bowl and sprinkle with 1/4 cup sugar (or more depending on how sweet the fruit is). I personally prefer mine less sweet. You can adjust the sugar to your own preference. Mix gently to distribute the sugar and allow to sit for approximately 30 minutes.
Preheat the oven to 350 degrees.
Pour the melted butter into the bottom of a 9 x 13-inch baking dish or pan.
In a medium bowl, combine the flour, baking powder, salt, remaining 1/4 cup sugar, milk and vanilla. Whisk until well combined.
Pour the batter evenly over the melted butter but do not stir it together.
Stir the basil into the fruit mixture.
Pour the sweetened fruit and basil mixture over the butter. Do not stir together.
Bake for 40 to 45 minutes or until the crust is brown and fruit is bubbly. Remove the cobbler from the oven and allow it to cool for approximately 15 minutes.
Serve warm with a scoop of vanilla ice cream and additional basil.
(Personal note – you may have noticed the beaten and battered spoon in the photo above. That spoon is one of my most treasured objects. It belonged to my many-times-great-grandmother, Lucy Frances Griffin Matthews (known to one and all as Munnie), who was born in 1853. I just love that spoon and wouldn’t trade it for a dozen brand new ones.)
Enjoy! [i]All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.[/i]
[i]All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.[/i]
More Cooking with Fresh Herbs
- Homemade Cilantro Mayonnaise from The Heritage Cook
- Tomato Basil Hummus from Food Hunters Guide
- Lemon Sage Mustard from Stetted
- Lemony Three Bean Salad with Feta, Tomatoes, and Marjoram from The Wimpy Vegetarian
- Lemongrass Ice Cream from Pastry Chef Online
- Peach-Rosemary Shrub from girlichef