One of my favorite parts about summer is all of the fresh fruit that goes on sale. I love that fresh peaches, apricots, cherries, watermelon and cantaloupe are all on sale this week. I am a huge fan of cobblers and wanted to use some of the fruits on sale to come up with a new, delicious recipe I could share with you. I needed a quick dessert the other night for a family event so I used the peaches and cherries I bought at the store this past week. I had never used fresh cherries in a cobbler before,  but I loved their juicy, sweet flavor they added. I am sure you could use apricots instead of peaches as well, you might need to add a little apricot nectar to loosen them up though. No matter what fruits you choose to use in this recipe, this brown sugar crumble is heaven!! I hope you are having a great week and give this recipe a try 😉

*Looking for fresh produce on sale? Login to Deals to Meals to see where the best sales are in your area.

For those here in Utah, you’ve got to check out the Payson-Nebo Loop. It was breathtaking and such a beautiful place to camp and hike. Can’t believe I had never been there before!
Summer fun here on the home front 😉

 

Cherry Peach Cobbler with Brown Sugar Crumble
Ingredients
  1. 5-7 large peaches
  2. 2-3 cups cherries
  3. 1 Tbs. lemon juice
  4. 1/4 cup brown sugar
Crumble
  1. 2 cups quick or regular oats
  2. 3/4 cup flour
  3. 1 cup brown sugar
  4. 2 tsp. cinnamon
  5. Dash nutmeg
  6. Dash salt
  7. 1 1/2 sticks butter, room temperature
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Instructions
  1. Rinse the peaches under hot water. Cut them in half and remove the pit. On a cutting board, cut the peaches into small dices. Add the cut peaches into a bowl. If you don't like the peach skins, you can peel them before you dice them. For the cherries, rinse them in a colander. Remove the stems and then cut the cherries in half. Remove the pits with your finger or with a cherry pit remover. Place the halved cherries into the bowl with the peaches. Add the lemon juice and fourth cup of brown sugar to the fruit and mix until combined. Let the fruit sit for a few minutes to allow the juices to come out of the fruit.
  2. For the crumble, place the oats, flour, sugar, cinnamon, nutmeg and salt into a bowl. Combine together until mixed. Add the butter at room temperature and mix around with a fork until the crumble is crumbly and everything is combined. Spray a 9x13 pan with cooking spray and then pour the fruit and it's juices into the pan. Sprinkle the crumble over the top of the fruit. Bake at 350 for 25-30 minutes, or until the fruit is soft and bubbly. Serve with vanilla ice cream once you remove from the oven.
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