I love the late summer when peaches and blueberries are in abundance, and I love that these two flavors taste so good together. I was able to get fresh peaches and blueberries at the farmer's market last week and used them to make a fruit cobbler.
Before I get into the recipe though I must offer this explanation about the differences between a cobbler, a crumble, and a crisp: a cobbler has a biscuit topping; a crumble has a topping of butter and sugar; and a crisp has a topping with butter, sugar, and oats. Additionally we have buckles and Bettys. Buckles have the topping and fruit baked together (causing them to buckle); Bettys (like crumbles) have no oats, but the fruit and crumble are layered (source The Farmer's Almanac)
And now, back to our recipe. I got this one from the New York Times Cooking Page. It calls for hazelnut flour which I did not have, but I did have some almond flour in the cupboard which I was able to substitute effectively. Otherwise I followed the recipe as written. James whipped some cream for us as a topping. A lovely dessert to complement our pasta dinner made with fresh pesto. So much goodness from the garden.
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