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recipe_382_1409765
Berry-Peach Freezer Cobbler
Warm your taste buds year-round with a serving of summer bliss! Juicy fruits combine with Korintje Cinnamon and a sugary Blueberry and Raspberry Sugar twist to make an oh-so-delicious berry peach mixture. Enjoy on a summer evening or freeze to enjoy any time of the year.
Warm your taste buds year-round with a serving of summer bliss! Juicy fruits combine with Korintje Cinnamon and a sugary, Blueberry and Raspberry Sugar twist to make an oh-so-delicious berry peach mixture. Enjoy on a summer evening or freeze to enjoy any time of the year.
1 tsp. Cinnamon Ground - Korintje
1 tsp. Blueberry Sugar
1 tsp. Raspberry Sugar
1 tsp. Blueberry Sugar
1 tsp. Raspberry Sugar
3 medium peaches
1 tsp. fruit preservative
1 cup blueberries
1 cup raspberries
3 Tbsp. butter, divided
1/3 cup granulated sugar
1 ¼ tsp. cornstarch
1- 9” refrigerated pie crust
1 tsp. fruit preservative
1 cup blueberries
1 cup raspberries
3 Tbsp. butter, divided
1/3 cup granulated sugar
1 ¼ tsp. cornstarch
1- 9” refrigerated pie crust
Prep Time
25 mins.
Total Time
1 hr 15 mins.
Cook Time
50 mins.
Yield
8 servings
PREHEAT oven to 350°F.
PEEL peaches, slice, and sprinkle with fruit preservative to prevent browning. In a large bowl, gently mix with berries. Set aside.
MELT 2 Tbsp. butter in a saucepan. Add to the fruit mixture with granulated sugar, cornstarch, and Cinnamon Ground - Korintje and toss until well coated.
PRESS pie crust in a medium (non-stick) loaf pan. Scoop fruit mixture on top. Neatly fold over the remainder of the crust. Bake for 40-45 mins.
MELT remaining butter in microwave. Remove cobbler from the oven and lightly brush butter on top. Sprinkle with Blueberry Sugar and Raspberry Sugar. Bake 2 more mins., then cool and serve. Garnish with fresh fruit if desired.
PEEL peaches, slice, and sprinkle with fruit preservative to prevent browning. In a large bowl, gently mix with berries. Set aside.
MELT 2 Tbsp. butter in a saucepan. Add to the fruit mixture with granulated sugar, cornstarch, and Cinnamon Ground - Korintje and toss until well coated.
PRESS pie crust in a medium (non-stick) loaf pan. Scoop fruit mixture on top. Neatly fold over the remainder of the crust. Bake for 40-45 mins.
MELT remaining butter in microwave. Remove cobbler from the oven and lightly brush butter on top. Sprinkle with Blueberry Sugar and Raspberry Sugar. Bake 2 more mins., then cool and serve. Garnish with fresh fruit if desired.
For Freezing: Follow preparation instructions (skip the last step). Cool. Wrap in plastic wrap, then aluminum foil. Freeze. To re-heat: preheat oven to 350°F, remove from freezer, un-wrap, and bake 55-70 mins. or until brown and bubbly. Now, complete the last preparation step.
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