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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.
From The Spice & Tea Exchange®1 tsp Cinnamon Ground - Korintje1 tsp Blueberry Sugar1 tsp Raspberry Sugar
From the Grocer3 medium peaches1 tsp fruit preservative1 cup blueberries1 cup raspberries3 TBS butter, divided1/3 cup granulated sugar1¼ tsp cornstarch1- 9” refrigerated pie crust
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 TBS 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 minutes or until brown and bubbly. Now, complete the last preparation step.
Yield: 8 servingsTotal Time: 1 hr 15 minsPrep: 25 minsCook: 50 mins
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