Tomato Cobbler + Berry Peach Pie

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I love summertime for many reasons, but one of them is the seasonal fruit and veggies. One of my favorite go-to yet fancy meals is this tomato cobbler with blue cheese biscuits by Joy the Baker. It’s a fresh take on Southern comfort food, i.e. my favorite. My garden has been struggling; I’ve picked a few little tomatoes, but it hasn’t been very fruitful, literally. Thankfully my grandpa – the master gardener – gave me a tub full of cherry tomatoes the other week. This dish was even better with homegrown tomatoes.

Then, last night, I was feeling a little Snow White-inspired and decided to bake a pie.


Berry Peach Crumble Pie

Filling: 1 c. blackberries / 1 c. raspberries / 2 c. chopped peaches, unpeeled / 3/4 c. sugar / 2 T. cornstarch / 1 T. flour / 1/2 T. vanilla / 1/4 t. salt / 1 pie crust

Preheat oven to 425 degrees. Press raw crust into pie pan. Mix berries and peaches with other ingredients gently. Pour mixture into crust.

Crumble Topping: 1/2 c. brown sugar / 1/2 c. flour / 1/2 c. oats (I used a mix of oats and granola) / 1/2 c. cold butter, diced

Mix butter into dry ingredients until crumbly. Top fruit before baking. Bake for 10 minutes, then reduce the heat to 400 degrees and bake 40 minutes. Cool before cutting. Enjoy!


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